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1 small onion
3 tablespoons pomegranate juice
1 teaspoon coarse salt and ground pepper, mixed
2 whole fresh cloves garlic, peeled and minced
1/2 teaspoon hot chili paste with garlic
1 pound boneless leg of lamb, cut into one-inch pieces
1. In a food processor, grind onion, juice, garlic, and the chili paste. Marinate meat cubes in this overnight in the refrigerator.
2. When ready to cook them, put five or six meat cubes on skewers and cook them on a grill or under the broiler for two minutes on each side. Then serve.