Lamb Kebabs

This is very simple recipe, it requires a Georgian Adjika. You can substitute it with ground 🌶 chili pepper , lots of pressed garlic , and bell pepper purée.


12 oz kifir

10 oz mineral water ( unflavored sparkling water )

3 table spoons adjika



Viniger 2 oz

6.4 lb of Lamb

3 big onions sliced

Trim big pieces of fat off of Lamb, leave majority of fat. Cut lamb into cube pieces. In a separate bowl combine all the marinade ingredients, taste to make sure it has enough salt. The initial rule is 1/2 a teaspoon of salt per pound of meat. Mix meat and marinade and onions really well to make sure each piece is well covered. Marinade overnight and grill over charcoal.

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