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

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


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

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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