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

Recipe courtesy Louisa Shafia
Show: Taste in Translation Episode: BBQ
TOTAL TIME: 12 hr 25 min
Prep: 15 min
Inactive Prep: 12 hr
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup fresh parsley leaves
  • Fine salt and freshly ground black pepper
  • Serving suggestion: flatbread, grilled tomatoes, sliced raw onion, rice and sumac
  • Special equipment: 4 skewers
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Directions

Place the beef in a large casserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in a food processor and grind into a thick puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

Cut the marinated meat into small chunks, and thread 3 to 4 pieces onto the skewers, 1/4-inch apart. Brush or wipe the excess marinade from the skewers, and discard the marinade. Turn the grill on high heat. While it heats up, leave the meat out so it can come up to room temperature (no more than 45 minutes total). Lightly oil the hot grill, and grill the kebabs for 6 to 7 minutes, turning once. Sprinkle the kebabs with fine salt and freshly ground black pepper as they cook. The meat should be slightly charred on the outside and very pink on the inside when it is finished. Serve with flatbread, grilled tomatoes, sliced raw onion, rice and sumac.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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