Sour kebab (or Kabab Torsh) is a Persian recipe, it is a typical kebab from north Iran and every time the thought of northern cuisine comes in mind, a list of sour ingredients, comes after! Because they are masters of using sourness in food.
➡️ This is an easy recipe, you only need to prepare the marinade for meat the night before.
Ingredients | 2-3 servings
- 500g / 17.6oz Meat (lamb or veal) chopped 2inch/5cm
- 1 small Pomegranate (possible sour or less mature)
- 70g /2.4oz crushed Walnuts
- 1 grated Garlic
- bunch of Chopped Parsley
- 1 sliced Onion
- salt (to taste)
Preparations of Marinate
Night before:
– In food processor crush the walnuts
– Chop the meat into the 2inch/5cm pieces.
– Peel a pomegranate and crush the seeds in a bowl with a masher to extract the juice.
– Mix meat, pomegranate (seeds and juice), grated garlic, parsley, sliced onion, walnut paste, salt and pepper in a bowl. Cover with a foil and put the marinate in fridge for the next day or at least 6 hours.
Next day
⏳ 30 minutes before grilling, remove the sour kebab from the fridge. (the meat shouldn’t be very cold for grilling)
➡️ Based on your barbecue dimensions add meat to the skewers. Mine was: max 3 – 4 pieces per skewer.
Grill each side for 3-4 mins and it’s done!
Notes
- If you are using wooden skewers make sure they are soak them in water to avoid burnings (keep them in water for 1 hour at least before grilling)
- The sourness of pomegranate makes the meat tender.
- Serve the kabab torsh with basmati rice kateh style and a bit of melted butter, sumac and raw onions.
Noosh-e-jan (in persian: Buon appetite) ☺️
