Kabab Torsh (Iran)


  • 1,76 LBS of lamb or veal, cubed
  • 4 cloves of garlic, crushed
  • 1 large onion, grated
  • 1/2 cup of olive oil
  • 1/2 cup lemon juice
  • 1/2 cup of pomegranate syrup
  • Salt and pepper
  • 4 long metal or wooden skewers


Mix the garlic, onion, olive oil, lemon juice, pomegranate syrup, salt and pepper in a large mixing bowl.

Add the meat pieces to this mixture and make sure each piece is well marinated. Leave the meat in this marination for at least 2 hours, preferably overnight.

Thread the meat onto skewers. Make sure to get an equal amount of meat in each bottle.

Preheat the grill and cook the meat for 7-10 minutes on each side or until the inner temperature of the meat reaches 158°F.

Remove the meat from the skewers and serve hot. It is usually served with basmati rice pilaf and fresh herbs or salad.

ENJOY YOUR MEAL

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