Prep Time: 10 min
Total Time: 145 min
Yield: 4
This Kebab Torsh recipe, featuring succulent sirloin steak, offers a delightful blend of tangy and savory flavors. The secret to its unique taste lies in the marinade, where ground walnuts add a rich nuttiness, complemented by the signature sour kick of pomegranate molasses. Grill the marinated sirloin cubes to perfection, and you’ll have a mouthwatering Persian kebab that’s sure to impress your taste buds. Serve it with rice or bread and your favorite sides for a complete and satisfying meal.
1.5 pounds (about 700g) sirloin steak, cut into 1-inch cubes
1/2 large red onion, grated
4 cloves garlic, minced
1/2 cup ground walnuts
1/4 cup pomegranate molasses
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and black pepper to taste
1 teaspoon Golpar (optional)
In a large mixing bowl, combine the garlic, red onion, walnut, pomegranate molasses, olive oil, cumin, salt, pepper and Golpar (if using). Mix well to create a marinade.
Add the sirloin cubes to the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to infuse.
Preheat your grill to medium-high heat or prepare charcoal for grilling.
Grill the kebabs for about 12-15 minutes, turning occasionally, until they are cooked to your desired level of doneness. The meat should be slightly charred on the outside and juicy on the inside.
Serve your Kebab Torsh with rice, lavash bread, or your choice of side dishes. Enjoy!
