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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl. | 2. Cut fat from lamb into slivers. | 3. Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours. | 4. After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer. | 5. Brush each skewer's contents with oil and sprinkle with pepper to taste. | 6. Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through. | 7. Slip meat directly off skewer onto plate, one plate for each person being served. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	3		boned trimmed	3129.84	0.0	243.7193	232.2886
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		minced crushed	-	-	-	-
pomegranate juice	1 1/2	1/2		201.69	49.0406	0.5602	1.0832
salt				-	-	-	-
bread	1	slice	cut	-	-	-	-
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.