
Lamb Kebabs in Pomegranate-Walnut Marinade
A delicious middle eastern dish. Gluten-free friendly. Dairy-free option.
Total Time
100 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 pounds lamb tenderloin or boneless shank or neck
- cut into 1 1/2-inch pieces
- 1 cup walnuts
- 3/4 cup pomegranate molasses
- 2 garlic cloves
- crushed
- 2 tablespoons vegetable oil
- such as grapeseed
- 1 cup loosely packed flat-leaf parsley leaves
- plus extra chopped for garnish
- Sea salt
- Freshly ground black pepper
Instructions
- 1
Place the meat in a large casserole dish.
- 2
In a food processor, grind the walnuts, pomegranate molasses, garlic, and oil into a puree.
- 3
Add the parsley leaves and pulse into small bits.
- 4
Pour the marinade over the meat and toss well.
- 5
Cover and refrigerate overnight.
- 6
If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling.
- 7
Thread 3 or 4 pieces of meat onto each skewer 1/4-inch apart, leaving 2 inches of space at the end.
- 8
Discard the marinade.
- 9
Brush or wipe extra marinade from the skewers.
- 10
Allow the meat to come to room temperature (no more than 45 minutes total).
- 11
Meanwhile, heat the grill to high heat.
- 12
Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally, until the meat is slightly charred on the outside and very pink on the inside.
- 13
Transfer to a serving platter and season with salt and pepper.
- 14
Garnish with chopped parsley and serve.