Lamb Kebab with Pomegranate Glaze

Chenjeh kabab ba anar

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

Marinade

  • 2 pounds lean lamb or beef tenderloin
  • 1 large onion, peeled and halved
  • 4

Method

  1. Fillet the loins and trim all the fat and gristle from the main muscles.
  2. Cut meat into 3 by 4 by ¼-inch strips.
  3. In a food processor, place all the ingredients for the marinade and pulse until you have a grainy paste. Transfer to a nonreactive container and add the meat. Toss well. Cover and marinate for at least 4 hours and up to 24 hours in the refriger