Sour Kebab (Kabab Torsh)
کباب ترش Kabab TorshSay it: kah-BAHB TORSH
Kabab Torsh is a tangy grilled beef kebab from Iran’s Caspian province of Gilan. Chunks of beef soak up a marinade of ground walnuts, pomegranate molasses, garlic and fresh herbs, then are skewered and grilled until charred at the edges. The result is juicy meat with a bright, nutty sourness. The sourness comes from pomegranate and lemon, not vinegar. It is a popular northern Iranian main, served with rice, bread and grilled tomatoes.
Sour Kebab (Kabab Torsh)
کباب ترش, Kabab Torsh
Pronounced kah-BAHB TORSH
- Serves
- 4
- Prep
- 20 min
- Cook
- 14 min
- Total
- 34 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Kebab and marinade
Method
If using wooden skewers, soak 12 in water for at least 30 minutes. In a food processor, pulse the walnuts, pomegranate molasses, lemon juice, garlic, parsley, cilantro, olive oil, salt and pepper until you have a coarse, thick paste.
Scoop 2 tbsp of the marinade into a small bowl and set it aside for basting. Put the beef cubes in a large bowl, add the remaining marinade, and toss until every piece is well coated. Cover and refrigerate for at least 4 hours, or overnight.
Remove the beef from the refrigerator 30 minutes before cooking. Thread the cubes onto the soaked skewers, leaving a small gap between pieces so they cook evenly; discard any marinade left in the meat bowl.
Heat a grill or broiler to medium-high and lightly oil the grates or rack. Grill the skewers for 10–14 minutes, turning every 3–4 minutes, until the meat is charred at the edges and just cooked through.
During the first half of grilling, brush the kebabs lightly with the reserved marinade. Stop basting in the final minutes so the coating can crisp without burning.
Transfer the skewers to a platter and rest for 5 minutes. Serve hot with rice, flatbread, grilled tomatoes and fresh herbs.
Regional variants
Lamb shoulder can replace beef for a richer kebab; adjust the lemon juice depending on how sharp you want the sourness.
Cook's notes
- Keep the walnut mixture slightly coarse; a fine paste can slide off the beef during grilling.
- Marinate overnight for deeper flavor, but no longer than 24 hours so the lemon and pomegranate do not toughen the meat.
- If pomegranate molasses is hard to find, simmer 1/3 cup (80 ml) pomegranate juice with 1 tbsp (12 g) sugar until reduced to 3 tbsp (45 ml) and use that.
Serve with
Steamed Persian rice (chelow), flatbread, grilled tomatoes and onions, and doogh or fresh herb salad.
Make ahead and storage
Marinate the beef overnight; grilled kebabs keep for up to 3 days in the refrigerator and are best reheated gently.
