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Recipe

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

Sara Remington © 2013

Servings: 6

This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight.

Ingredients

  • 2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-1/2-inch chunks
  • 1 cup walnuts
  • 3/4 cup pomegranate molasses
  • 2 cloves garlic, crushed
  • 2 Tbs. grapeseed oil
  • 1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish
  • Sea salt and freshly ground black pepper

Preparation

  • Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and olive oil into a puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.
  • If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4 inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Leave the meat out while you heat the grill so it can come up to room temperature (no more than 45 minutes total).
  • Prepare a hot grill.
  • Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When done, the meat should be slightly charred on the outside and very pink on the inside. Transfer to a serving platter and season with salt and pepper. Garnish with parsley and serve.

Vegetarian Option: Replace the lamb with 2 pounds tempeh, cubed; 2 pounds vegetables, such as zucchini, red onions, and mushrooms, cubed; or a combination of tempeh and vegetables. Marinate overnight according to the recipe.
 

Tip

Reprinted with permission from The New Persian Kitchen by Louisa Shafia, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

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