Ecomely

Language

Kabab torsh (kabab torsh): photo of the dish
Illustrative photo: Rye-96 — CC BY-SA 4.0, Wikimedia Commons
Meat

Kabab torsh (kabab torsh)

Iranian skewers of meat marinated in a sweet-and-sour sauce made with pomegranate or lemon juice and onion. Tender and slightly tangy, they are grilled and served for celebrations as well as summer meals.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into 3 cm cubes and place it in a large bowl.
  2. Grate the onions, squeeze them in a cloth to extract the liquid, then mix them with the crushed garlic.
  3. Add the lemon juice, pomegranate juice, oil, tomato paste, sugar and spices to the meat.
  4. Mix well, cover and let marinate in the fridge for at least 4 hours, ideally overnight.
  5. Thread the pieces of meat onto metal or wooden skewers soaked in water.
  6. Cook on the grill or in a very hot pan for 10 to 12 minutes, turning regularly, until browned.
  7. Let rest for 2 minutes and serve with saffron rice, bread and a fresh salad.

Variations and tips

Chicken version. Replace the lamb with boneless chicken thighs, cooking for about 15 minutes.

With what you can find. If you don't have pomegranate juice, mix cranberry juice with a spoonful of pomegranate syrup.

More ideas

Joudjeh kabab (Persian-style chicken kebab)40 min · 4 serv.Tahchin (golden rice cake)1 h 45 · 6 serv.Qottab (almond fritters)45 min · 6 serv.Soumalak (samanu)15 h · 6 serv. · budget-friendlyBastani (saffron ice cream)50 min · 6 serv.Faloodeh (faludeh)35 min · 4 serv. · budget-friendlySheermal (Persian saffron bread)37 min · 6 serv. · budget-friendlySholezard (saffron and cardamom rice)55 min · 4 serv.

Original Ecomely recipe.