Lamb Kebabs in Pomegranate-Walnut Marinade

Ingredients for Lamb Kebabs in Pomegranate-Walnut Marinade

• 900g lamb tenderloin or boneless shank or neck, cut into 1 1/2-inch pieces

• 150g walnuts

• 110g pomegranate molasses

• 2 garlic cloves, crushed

• 2 tablespoons vegetable oil, such as grapeseed

• 1 cup loosely packed flat-leaf parsley leaves, plus extra chopped for garnish

• Sea salt

• Freshly ground black pepper

How to make Lamb Kebabs in Pomegranate-Walnut Marinade

Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and oil into a puree. Add the parsley leaves and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4-inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Allow the meat to come to room temperature (no more than 45 minutes total).

Meanwhile, heat the grill to high heat. Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally, until the meat is slightly charred on the outside and very pink on the inside.

Transfer to a serving platter and season with salt and pepper. Garnish with chopped parsley and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.