Servings:6

This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight.

This recipe is excerpted fromThe New Persian Kitchen. Read ourreview.

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2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-1/2-inch chunks
1 cup walnuts
3/4 cup pomegranate molasses
2 cloves garlic, crushed
2 Tbs. grapeseed oil
1杯松散包装的新鲜平叶欧芹，加上额外切碎的装饰
Sea salt and freshly ground black pepper

Preparation

将肉放在大砂锅中。在食品加工机中，将核桃，石榴糖蜜，大蒜和橄榄油磨碎成泥。将欧芹并脉冲加入小块。将腌泡汁倒在肉上，拌匀。盖上并冷藏过夜。
If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4 inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Leave the meat out while you heat the grill so it can come up to room temperature (no more than 45 minutes total).
Prepare a hot grill.
Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When done, the meat should be slightly charred on the outside and very pink on the inside. Transfer to a serving platter and season with salt and pepper. Garnish with parsley and serve.

Vegetarian Option:Replace the lamb with 2 pounds tempeh, cubed; 2 pounds vegetables, such as zucchini, red onions, and mushrooms, cubed; or a combination of tempeh and vegetables. Marinate overnight according to the recipe.