Thanks goes to my mother-in-law for providing today’s recipe. Without her, there may not have been a post this week. You see, I have been really uninspired in the kitchen lately. Although I have been trying a lot of new recipes, I had not come up with anything that I was excited about enough to share. Everything felt very ho-hum. I needed new ideas. I needed help. I needed to talk to another foodie. So, I called my mother-in-law and she sent me this recipe – kebabs with a glaze using pomegranate molasses. The kebabs had received rave reviews at her last dinner party, so I decided to buy a bottle of pomegranate molasses and try it out. Sometimes, a new ingredient is just what you need to get out of a cooking rut.
The pomegranate molasses adds a little sweet-tart flavor to the dish without being overly sweet. The original recipe calls for using lamb. Although I love lamb, I was in the mood for beef kebabs. My mother-in-law has made this dish with both beef and lamb and has a slight preference for the beef. So, feel free to use either (or both). Buy quality meat and the pomegranate glaze will do the rest.
As a side dish, I decided to also grill some red onions and plum tomatoes. The onions ended up being undercooked while the tomatoes were overcooked so I definitely need to work on those. However, the kebabs were perfect.
- ¼ cup pomegranate molasses (not juice)
- ½ cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1¼ pounds beef sirloin or trimmed boneless leg of lamb, cut into approximately 24 (3/4-inch) cubes
- 1 large red bell pepper, cut into ¾-inch squares
- In a small bowl or glass measuring cup, whisk together pomegranate molasses, olive oil, garlic, oregano, salt, cumin, cinnamon, and black pepper. Pour marinade into a large resealable plastic bag. Add beef or lamb, seal bag, and marinate meat in refrigerator for at least 1 hour and up to 4 hours.
- Prepare grill for medium-high heat. Thread 4-5 pieces of meat onto each skewer alternating with red bell pepper pieces. Sprinkle kebabs with salt and pepper. Grill kebabs, turning once, 4-5 minutes for medium-rare.
I ended up having extra red bell pepper pieces. I put the extra pieces on a skewer and grilled them along side the kebabs.
Recipe adapted from Bon Appétit, October 2006.