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  • Writer's pictureCeline

Pomegranate Walnut Beef Kebab

Fragrant Persian kebab, marinated over night

Secret ingredient pomegranate molasses


  • 1kg beef fillet (3 cm pieces)

  • 2 onions

  • 100g walnuts

  • 25g parsley

  • 15g mint leaves

  • 3 garlic cloves

  • 2 tbsp olive oil

  • 80ml pomegranate molasses

  • 30ml lime juice

  • ½ tsp pepper

  • 1 tsp salt


Blitz the onions in a food processor to create a smooth puree (add water if

needed), and then strain in a sieve. Discard the solids and reserve the onion


Grind the walnuts in a food processor until paste-like, then add to the onion


Add the chopped herbs and garlic (grinded in the food processor) to the walnut

paste. Add the olive oil, pomegranate molasses, lime juice, salt and pepper.

Add the meat.

Leave in the fridge for up to 24 hours.

Put on metal skewers and put on the barbecue (or griddle pan for 2-4 mins on

each side).

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