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Basturma (Marinated and Grilled Lamb)




Source of Recipe


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List of Ingredients




2 1/2-3 lbs lamb shoulder
Marinade:
1 cup pomegranate molasses
1/2 cup pomegranate juice
2 cups olive oil
1/4 cup packed fresh basil, minced
3 tablespoons chopped fresh dill
1/4 cup finely chopped green onions
10 cloves garlic, thinly sliced

lots cracked black pepper
wooden skewers
salt


Recipe



Trim excess fat from lamb and cut into 1-inch pieces.
In a large bowl combine molasses, juice, olive oil, basil, dill, green onions, garlic and pepper.
Add the lamb, cover and marinate at least 6 hours, or preferably overnight, in refrigerator.
Soak the skewers in water for about 30 minutes.
Push meat onto skewers.
Season with salt and cracked pepper.
Grill over banked coals 15 to 20 minutes.
Make sure that you get plenty of the herbs on the meat as it grills.
(The meat can also be broiled under a hot broiler.).