Kabab Torsh

Ingredients

Beef or lamb

1.5 pounds, cut into 1-inch cubes

Onion

1 large, grated

Garlic

3 cloves, minced

Lemon juice

3 tablespoons

Olive oil

2 tablespoons

Ground turmeric

1 teaspoon

Ground cinnamon

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Pomegranate molasses

1/4 cup

Walnuts

1 cup, finely chopped

Fresh parsley

1/2 cup, chopped

Instructions

1. In a large mixing bowl, combine the grated onion, minced garlic, lemon juice, olive oil, turmeric, cinnamon, salt, and pepper. Mix well to create a flavorful marinade.
2. Add the beef or lamb cubes to the marinade, ensuring they are well coated. Cover and let marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated meat onto skewers, leaving a little space between each piece to allow for even cooking.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the meat reaches your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
6. While the kababs are grilling, prepare the pomegranate-walnut sauce. In a small bowl, combine the pomegranate molasses, finely chopped walnuts, and chopped parsley. Mix well to combine.
7. Once the kababs are cooked, remove them from the grill and let them rest for a few minutes before serving.
8. Serve the grilled Kabab Torsh with the tangy pomegranate-walnut sauce on the side. Enjoy with saffron rice or a fresh garden salad for a complete meal.