Entree: Iran – Isfahan – کباب ترش ➤ Kabāb-e Torsh (Sour marinated skewered kebab from Isfahan flavored with pomegranate and walnut)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
8 min
Additional
4 hrs
Total
4 hrs 30 min
Ingredients
- 1.5 lb (680 g) boneless lamb leg, cut into 1-inch (2.5 cm) cubes
- 1 large onion, finely grated (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 cup (120 g) walnuts, finely ground
- 1/2 cup (120 ml) pomegranate molasses (rob)
- 1/4 cup (60 ml) fresh pomegranate juice
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (10 g) fresh mint, finely chopped
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjusted to taste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white vinegar or verjuice (optional, for brightness)
- 8 to 10 metal or soaked wooden skewers
- Butter or oil for finishing, about 1 tbsp (15 ml)
Instructions
1. In a large bowl combine grated onion, minced garlic, ground walnuts, pomegranate molasses, pomegranate juice, chopped parsley, cilantro, mint, turmeric, black pepper, salt, olive oil, and vinegar if using; mix until a thick, cohesive marinade forms.
2. Add lamb cubes to the marinade and rub thoroughly so each piece is coated; cover and refrigerate at least 4 hours, preferably overnight for best flavor penetration.
3. Before grilling, thread marinated lamb onto skewers, leaving a little space between pieces so heat circulates evenly; reserve excess marinade.
4. Preheat a grill or broiler to medium-high heat and oil the grates. If using a charcoal grill, allow coals to reach steady medium-high.
5. Grill skewers 3–4 minutes per side, turning to develop even char and an internal temperature of about 145°F–150°F (63°C–66°C) for medium-rare to medium, basting once with reserved marinade during the last turn.
6. Remove from heat and brush lightly with butter or a little olive oil; let rest 3 minutes then serve with rice or flatbread and sliced raw onions and fresh herbs.
