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Recipe for lamb kebabs in pomegranate-walnut marinade

Sara Remington

Serves 4

2pounds lamb tenderloin, shoulder, or boneless shank or neck, cut into 1½-inch chunks
1cup walnuts
¾cup pomegranate
molasses
2cloves garlic
2tablespoons olive oil
1cup loosely packed fresh flat-leaf parsley
Salt and pepper, to taste
Extra fresh parsley leaves (for garnish)

1. Place the meat in a large baking dish.

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2. In a food processor, combine the walnuts, pomegranate molasses, garlic, and olive oil. Work the mixture until it forms a puree. Add the parsley, salt, and pepper, and pulse until it is coarsely chopped. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

3. Soak 8 short bamboo skewers in salted water for two hours.

4. Prepare a charcoal fire or heat a gas grill to medium.

5. Thread 3 or 4 pieces of meat onto each skewer ¼ inch apart, leaving 2 inches at the ends. Discard the marinade. Brush or wipe extra marinade from the skewers.

6. Lightly oil the grill rack. Grill the kebabs for 6 to 8 minutes, turning occasionally, or until they are charred on the outside and very pink in the center. Serve garnished with parsley leaves. Adapted from “The New Persian Kitchen”

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