Finely chop the garlic, mix it with saffron and adjika.
Add crushed bay leaves and salt, mix well.
Add pomegranate juice and vinegar to adjika paste, mix and refrigerate for an hour for the marinade to infuse.
Marinade for barbecue is ready, pickle meat for 1 hour or more.
This mutton marinade turns out to be very fragrant, moderately sharp and salty, a combination of spices is ideal for this type of meat. The amount of marinade is designed for 1-1.5 kg. lamb meat. You can replace saffron with turmeric, but it’s better of course not to leave the recipe. Pomegranate juice makes meat very tender and juicy.