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Over the years, I tried different marinades for the flank steak depending on what mood I was in and what was in the kitchen. For this one, though, I tried to be deliberate and make something with a middle-eastern flair. I marinated the steak over night in red wine vinegar, lemon juice, allspice, oregano, cinnamon, nutmeg fresh parsley and garlic, and then quickly grilled it to perfection. It was very tender and juicy. I served it on the top of the chickpeas and sun-dried tomatoes salad, which were a perfect addition to this meal. This simple marinade is sure to become your go-to for grilling. Hope you use it the next time your grill!
If you never cooked with pomegranate molasses, start with this recipe. Pomegranate molasses is a middle eastern barbecue sauce, if you will. It has a tangy, slightly sweet and slightly sour taste. I became interested in middle eastern cuisine few months ago. I always loved the food, but never really tried cooking it at home and pomegranate molasses quickly became my secret ingredient. It makes everything taste slightly exotic and delicious. The list of the ingredients for this recipe is long, but the process is simple: marinate, roast, and serve. The result is this sweet and tangy chicken that been marinaded in orange juice, pomegranate molasses, walnuts, cumin, cardamom and fresh herbs. Wonderful served on rice or couscous, or with flatbreads and a side salad.
Note: You can find pomegranate molasses at any Middle Eastern food store, and some of the wider-ranging supermarkets or you can buy it online at Kalamala.com.
I love grilling kebabs for their ease and versatility. You can make your own, just the way you want them. The different ingredient combinations offers loads of tasty possibilities. Its a quick and easy meal!
Preparation time: 10 minutes plus 15 minutes resting
Cooking time: 5-7 minutes
- 1 pound ground beef
- 1/2 medium onion, chopped finely
- 1/2 cup fresh herbs (parsley, cilantro), minced
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon ground pepper or to taste
- 1 tablespoon shish kebab spices ( I used Shish Kebab Arabian Spice Blend from http://www.zamourispices.com); optional
- Mix all ingredients together in a bowl and let it stand for at least 15 minutes.
- Preheat grill on high heat. Using damp hands, divide the meat into equal lumps about the size of a small orange. Shape each into a sausage and mold it firmly around the skewer.
- Grill the meat for 5-7 minutes, turning frequently. Avoid overcooking. The meat should be seared on the outside, juicy and tender on the inside.
- Serve with lavash or pita bread, fresh vegetables or tzatziki sauce.
Marinating the lamb is the most important thing. You want to add enough flavor to the lamb, but not over power it. This lamb is marinated in pomegranate juice, lime juice, fresh herbs and walnuts, creating a flavorful and juicy lamb kebab.
Preparation time: 20 minutes plus 1 day of marinating
Cooking time: 10 minutes
- 2 pounds boneless leg of lamb, cut into 2-inch cubes
- 1 large onion, peeled and cut into 4
- 1 cup walnuts
- 1 tablespoon fresh basil leaves
- 1 tablespoon fresh mint leaves
- 1 1/2 cups pomegranate juice (unsweetened)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon sea salt or to taste
- 1 teaspoon freshly ground pepper or to taste
- Combine all the ingredients for the marinade in the food processor and pulse it to grind. Pour over the meat, toss, and marinade for at least 8 hours and up to 24 hours in the refrigerator.
- Preheat grill on high heat. Thread 4-5 pieces of lamb onto each skewer. Place the skewers on the grill and cook for 1-2 minutes on each side, turning frequently. The meat should be seared on the outside, pink and juicy on the inside.
- Serve kebabs with rice and a piece of lavash bread.
Adopted from Najmieh Batmanglij