Entree: Iran – Azerbaijani Iran – کباب ترش ➤ Kabāb-e Torsh (Sour lamb kebab)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/3 cup (80 ml) pomegranate molasses (rob-e anâr)
- 3 tbsp (45 ml) unripe grape juice (ab-ghooreh) or verjuice (or 3 tbsp / 45 ml red wine vinegar as substitute)
- 1 cup (25 g) finely chopped fresh parsley and cilantro, mixed
- 1/2 cup (20 g) finely chopped fresh chives or green garlic (or substitute spring onion greens)
- 1/4 cup (30 g) finely ground walnuts
- 1 medium onion, grated (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground turmeric (optional, for color)
- 2 medium tomatoes, halved for grilling (about 10 oz / 300 g)
- Bamboo skewers, soaked in water (no measurement)
- Sumac, for sprinkling (to taste)

Instructions

1. In a bowl combine pomegranate molasses, unripe grape juice (or substitute), grated onion, garlic, olive oil, ground walnuts, chopped herbs, salt, pepper, and turmeric; mix until a thick, even marinade forms.
2. Add lamb cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 4 hours and preferably overnight to develop the sour-herb flavors.
3. When ready to cook, thread marinated lamb onto soaked bamboo skewers, alternating with halved tomatoes if desired; reserve any excess marinade for basting.
4. Preheat a charcoal grill or hot grill pan to medium-high. Grill skewers 8–12 minutes, turning occasionally and basting with reserved marinade, until lamb is charred at edges and cooked to desired doneness (medium-rare to medium recommended).
5. Remove from heat, sprinkle with sumac, and let rest 3–4 minutes. Serve immediately with flatbread or steamed saffron rice and fresh herbs.