Shared by Sasha Shor

This recipe was shared by Sasha Shor. Read more about her family in "The Russian Picnic Tradition a Family Smuggled Out of the USSR" and try her recipes for salat iz riddiski (radish salad), okroshka (chilled kefir soup), and kislyi arbuz (fermented pickled watermelon).
In a large bowl, combine the red wine, red wine vinegar, pomegranate molasses, olive oil, salt, sugar, black pepper, coriander, oregano, garlic cloves, and onion. Place the lamb cubes in a non-reactive container or large ziplock bag and cover with the marinade. Refrigerate and allow to marinate for at least 6 hours, but no longer than 14 hours.
Remove meat from the marinade, discarding all solids. Thread the meat cubes onto heavy, flat metal skewers (6-8 cubes per skewer) and season with salt and pepper.
Grill over medium-high heat for 7-8 minutes per side rotating them as needed until cooked through and evenly charred on all sides.
Serve immediately with sliced raw onion and pomegranate molasses and adjika (Georgian pepper paste) for dipping.