Kabab Torsh with Pomegranate Marinade

Ingredients

• 500g (1.1 lb) beef or lamb, cut into cubes 500g (1.1 lb) beef or lamb, cut into cubes
• 1 cup (240ml) pomegranate juice 1 cup (240ml) pomegranate juice
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugar: 8g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the pomegranate juice, red wine vinegar, olive oil, minced garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the meat cubes in a shallow dish and pour the marinade over them. Ensure all the meat is coated evenly. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers, leaving a small space between each piece.
5. 5.
   Grill the kababs for about 10-12 minutes, turning occasionally, until they are cooked to your desired level of doneness.
6. 6.
   Remove the kababs from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Kabab Torsh with saffron rice and a side of fresh herbs.

Treat your ingredients with care...

• Pomegranate juice — Use freshly squeezed pomegranate juice for the best flavor. If unavailable, you can use store-bought 100% pomegranate juice.
• Red wine vinegar — If you prefer a milder taste, you can substitute it with apple cider vinegar.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor.

Tips & Tricks

• For extra tenderness, you can marinate the meat overnight.
• Soak wooden skewers in water for 30 minutes before using them to prevent them from burning on the grill.
• Baste the kababs with the marinade while grilling for added flavor.
• Serve the Kabab Torsh with a squeeze of fresh lemon juice for an extra tangy kick.
• If using lamb, choose cuts from the leg or shoulder for the best results.

Serving advice

Serve the Kabab Torsh hot off the grill, accompanied by fragrant saffron rice and a platter of fresh herbs such as mint, parsley, and cilantro. The vibrant colors and aromatic flavors will make for an enticing and satisfying meal.

Presentation advice

Arrange the grilled kababs on a platter, garnished with pomegranate seeds and a sprinkle of chopped fresh herbs. The vibrant red color of the kababs, combined with the green herbs and the jewel-like pomegranate seeds, will create an eye-catching presentation.