Ingredients with Measurements:
- 1 lb. boneless lamb or beef, cut into 1-inch cubes
- 1 large onion, grated
- 1 cup plain yogurt
- 1/2 cup pomegranate molasses
- 2 tbsp. olive oil
- 2 tbsp. tomato paste
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine grated onion, yogurt, pomegranate molasses, olive oil, tomato paste, minced garlic, salt, black pepper, and turmeric. Mix well.
2. Add the cubed meat to the marinade and mix until all the meat is coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours or overnight.
3. Soak the skewers in water for at least 30 minutes to prevent them from burning.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the marinated meat onto the skewers, leaving a little space between each piece.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred.
7. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 17g
Protein: 30g
Sodium: 600mg
Sugar: 12g
Substitutions for ingredients:
- Lamb or beef can be substituted with chicken or tofu.
- Pomegranate molasses can be substituted with tamarind paste or lemon juice.
- Tomato paste can be substituted with tomato sauce or ketchup.
Variations:
- Add chopped herbs like parsley or cilantro to the marinade for extra flavor.
- Use different vegetables like bell peppers or cherry tomatoes to make vegetable kebabs.
- Make a yogurt sauce to serve with the kebabs by mixing yogurt, garlic, and chopped herbs.
Tips and tricks:
- Don't overcrowd the skewers, leave a little space between each piece of meat to ensure even cooking.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
- Use a meat thermometer to ensure the meat is cooked to your desired doneness.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of rice or bread.
Garnishes:
Garnish with chopped herbs like parsley or cilantro.
Pairings:
Serve with a side of cucumber salad or roasted vegetables.
Suggested side dishes:
- Persian rice with saffron
- Grilled vegetables
- Salad Shirazi
Troubleshooting advice:
- If the meat is tough, marinate it for a longer period of time.
- If the meat is dry, brush it with a little olive oil before grilling.
Food safety advice:
- Marinate the meat in the fridge to prevent bacteria growth.
- Cook the meat to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Kebab-e Torsh is a traditional Persian dish that dates back to ancient times. It's a popular dish in Iran and is usually served at special occasions like weddings and holidays.
Flavor profiles:
Kebab-e Torsh has a tangy and slightly sweet flavor from the pomegranate molasses and yogurt marinade.
Serving suggestions:
Serve the kebabs with a side of rice or bread and a salad for a complete meal.
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Region: Iranian