➡️ 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) ☺️

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