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Food Friday Series: Kebob with Pomegranate sauce

Kebob with Pomegranate sauce

Summary: pomegranate is a kind of fruit you can see to be used in Mediterranean cuisine. This time on kebob

The memorial weekend is coming up. Maybe you wanna join me to celebrate the “grilled” weekend. Noosh-e jān.


Prep time: 30 mins, 3 hrs resting time                               

Cook time: 30 min.          

Ready in: 4 hrs.               

Level: intermediate                   

Serves: 4


Kebab with Pomegranate Marinade



1 lb beef or lamb sirloin, cut into 2 inch pieces

1 medium yellow onion

2 cloves of garlic

½ cup grounded walnut

3 tablespoons Pomegranate Molasses

½ cup olive oil or cooking oil

3 tablespoons chopped cilantro, parsley, rosemary, tarragon

1 teaspoon pepper

Salt as needed


1- In an electric chopper, mince onion and garlic together. Make the marinade by whisking together minced onion and garlic, ground walnut, chopped cilantro, parsley, rosemary, tarragon, pomegranate molasses, black pepper, and olive oil in a non-metallic bowl.


2- Then add meat pieces and combine (do not add salt at this stage otherwise the kebab will not turn out tender). Cover the bowl with a cling wrap and allow the mixture to rest in the fridge for 2-3 hours until the flavors blend in. To penetrate the flavors more, marinade overnight in refrigerator.


3- Preheat an outdoor grill to 400 degrees F.

4- Using metal grilling skewers, put meat pieces on skewers half an inch apart. The metal grilling skewers transmit the heat inside the pieces and spacing them allows the heat to distribute evenly and will yield thoroughly cooked kebabs.


5- Grill the kebabs for 5 minutes each side. Then sprinkle with salt generously. Allow them to grill until kebabs are no longer pink and become tender.


Serve with rice or on pita bread with a sprinkle of lemon juice to intensify the tangy taste. Noosh-e jān!