Food & dining
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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.

    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.

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

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    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”