Lamb BBQ Recipe

Cut the lamb meat (preferably the so-called "kareika") into portions, one rib per slice. Sprinkle the meat with a little black pepper and carefully place it on skewers. Preheat the grill and sprinkle the meat generously with salt before frying.

The fire of the embers should be quite strong, the meat of the lamb burns quickly, so turn the skewers intensely. Burn for about 10-12 minutes. The meat should be roasted on the outside, and remain amazingly juicy on the inside. Before serving, squeeze the pomegranate juice, sprinkle with thinly sliced red onions and, of course, don't forget the delicious, baked Jigrurili Kakhetian shoti!