Kabab Torsh
Kebabs marinated in pomegranate, and herbs
Ingredients
- 1.5 Lbs beef, cut into 1.5 - 2 inch pieces Rib-eye or tenderloin
- 1 large onion, quartered
- 4 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 teaspoon ground golpar, Persian hog-weed optional
- 1 cup walnuts
- 1/2 cup pomegranate paste
- 1/2 cup fresh basil, packed
- 1/2 cup fresh mint, packed
- 1/2 cup fresh parsley, packed
Instructions
- Cut the beef into 1.5 to 2 inch pieces and place in a large bowl.
- In a food processor, gradually combine the remaining ingredients and process until you have a creamy paste.
- Add this marinating mixture to the meat and stir well.
- Store in the same bowl covered or in a freezer bag in the fridge overnight or up to 24 hours.
- 30 minutes before grilling, remove the meat from the fridge and wipe some of the excess marinade off the meat, leaving some on the meat.
- Using a metal skewer, push the kebab pieces through the skewer. Making sure to not overcrowd the skewer so that the meat cooks more uniformly and efficiently.
- Place the kebab skewers on a preheated grill and cook on one side for about 4 minutes on medium heat before turning them over and cooking for an additional 3-4 minutes.
- Persian Kebabs are traditionally served with steamed saffron basmati rice or flat breads that are typically accompanied by grilled onions and tomatoes.
Tried this recipe?Let us know how it was!