Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh) - Recipe - FineCooking
"This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight...."
INGREDIENTS
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2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-1/2-inch chunks
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1 cup walnuts
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3/4 cup pomegranate molasses
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2 cloves garlic, crushed
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2 Tbs. grapeseed oil
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1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish
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Sea salt and freshly ground black pepper
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