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

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)
Photo by Sara Remington © 2013


  • Sea salt and freshly ground black pepper
  • ¾ cup pomegranate molasses
  • 2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-½-inch chunks
  • 2 Tbs. grapeseed oil
  • 1 cup walnuts
  • 2 cloves garlic, crushed
  • 1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish

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...

View full recipe at Fine Cooking


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