Entree: Iran – Persian Gulf Coast – کباب ترش ➤ Kabâb-e Torsh (Tart marinated grilled meat skewers flavored with pomegranate and walnuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (3.81 cm) cubes
- 1 cup (120 g) walnuts, finely ground
- 1/3 cup (80 ml) pomegranate molasses or concentrated pomegranate paste
- 6 garlic cloves (approx. 5/8 oz (18 g)), minced
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1 small red onion, finely grated (about 3 oz (85 g))
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground sumac (optional, for extra tartness)
- Wooden skewers, soaked 30 minutes or metal skewers
- 2 tbsp (30 ml) neutral oil for basting

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch cubes
- 1 cup (120 g) walnuts, finely ground
- 1/3 cup (80 ml) pomegranate molasses or concentrated pomegranate paste
- 6 garlic cloves (approx. 18 g), minced
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1 small red onion, finely grated (about 3 oz / 85 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground sumac (optional, for extra tartness)
- Wooden skewers, soaked 30 minutes or metal skewers
- 2 tbsp (30 ml) neutral oil for basting

Instructions

1. In a bowl, combine ground walnuts, pomegranate molasses, minced garlic, grated onion, cilantro, parsley, vegetable oil, turmeric, salt, pepper, and sumac (if using) until a thick paste forms.
2. Add lamb cubes to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.
3. Preheat a grill or broiler to high heat and oil the grates. Thread marinated lamb onto skewers, leaving a little space between pieces for even cooking.
4. Grill skewers 3–4 minutes per side for medium (adjust time for desired doneness), turning once and basting occasionally with neutral oil and a little leftover marinade to prevent burning.
5. Remove from heat and let rest 5 minutes. Serve hot with rice, flatbread, and fresh herbs or grilled vegetables.