Avar Shashlik

Method

Combine the beef or lamb pieces with minced garlic, pomegranate juice, olive oil, salt, pepper, ground coriander and cumin in a bowl. Add half the fresh coriander and parsley, then cover and marinate for at least 4 hours or overnight in the refrigerator. Thread the marinated meat onto metal skewers, alternating with onion quarters, red pepper chunks and tomato halves. Grill over hot charcoal or under a preheated grill for 12-15 minutes, turning occasionally, until the meat is cooked through and slightly charred. Serve hot, garnished with the remaining fresh herbs and accompanied by flatbread and a simple salad.