Lamb tika kebab with narsharab

You need

• 1 kg lamb (leg), in 4 cm pieces
• 3 onions
• 5 tablespoons of Qudyal narsharab: 3 for the marinade, 2 for the table
• 1 teaspoon of salt, half a teaspoon of black pepper
• 1 teaspoon of sumac
• Basil, dill and a handful of pomegranate seeds

Method

1. Grate one onion, squeeze its juice over the meat, add the salt, pepper and 3 spoonfuls of narsharab, mix and leave in the fridge for 4 hours.
2. Thread the meat onto skewers with a finger’s width between the pieces, so they brown on every side.
3. Cook over the coals for 12–15 minutes, turning every 3 minutes.
4. Slice the remaining onions into thin rings and toss them with the sumac.
5. Serve the kebab with the onions, herbs and pomegranate seeds, with the narsharab in a small bowl on the side.