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.

AboutLily’s Cooking & Home

My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.

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