Entree: Iran – Kurdish Iran – کباب ترش ➤ Kabāb-e Torsh (Sour-marinated grilled lamb skewers with walnut and pomegranate)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) boneless lamb shoulder, cut into 1–1.25 inch (2.5–3 cm) cubes
- 1 cup (120 g) finely crushed walnuts
- 6 tbsp (90 ml) pomegranate molasses
- 1/2 cup (120 ml) pomegranate juice
- 1 medium onion, grated (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tsp (10 g) salt
- 1 tsp (2 g) ground sumac
- 1 tsp (3 g) ground turmeric
- 1/4 tsp (0.5 g) freshly ground black pepper
- 8–10 metal or soaked wooden skewers
- 1 tbsp (15 ml) vegetable oil for brushing the grill

Instructions

1. In a large bowl combine crushed walnuts, pomegranate molasses, pomegranate juice, grated onion, minced garlic, cilantro, parsley, olive oil, vinegar, salt, sumac, turmeric, and black pepper to form a cohesive marinade.
2. Add the lamb cubes to the marinade and mix thoroughly so each piece is well coated. Cover and refrigerate at least 4 hours, ideally overnight for full flavor penetration.
3. If using wooden skewers, soak them in water 30 minutes before grilling. Preheat grill or broiler to medium-high (high heat).
4. Thread marinated lamb onto skewers, leaving small gaps between pieces so heat can circulate.
5. Lightly brush the grill grates with vegetable oil. Grill skewers 3–5 minutes per side, turning and basting occasionally with any remaining marinade, until lamb is charred at edges and cooked to desired doneness (internal temperature about 145°F / 63°C for medium-rare to medium).
6. Rest skewers 3–5 minutes, then serve hot with flatbread, rice, and fresh herbs.