Best Pomegranate Lamb Marinade Recipes

Pomegranate Lamb Marinade image

Provided by Leanne Gann

Time 5m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
3 tablespoons pomegranate syrup, or more to taste
2 tablespoons red wine vinegar
2 tablespoons mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon minced garlic
2 sprigs fresh rosemary, leaves stripped

Steps:

Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 16 g, Fat 13.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 379 mg, Sugar 14.9 g

Kebab-E Torsh (Lamb Kebabs in a Pomegranate Walnut Marinade) image

Provided by Food.com

Categories Lamb/Sheep

Time 12h25m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs lamb or 2 lbs beef
1 cup walnuts
3/4 cup pomegranate syrup
2 tablespoons olive oil
2 garlic cloves, crushed
1 cup fresh parsley leaves
fine salt & freshly ground black pepper

Steps:

Special equipment: 4 skewers.
Serving suggestion: flatbread, grilled tomatoes, sliced raw onion, rice and sumac.
Place the beef in a large casserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in a food processor and grind into a thick puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight. Cut the marinated meat into small chunks, and thread 3 to 4 pieces onto the skewers, 1/4-inch apart. Brush or wipe the excess marinade from the skewers, and discard the marinade. Turn the grill on high heat. While it heats up, leave the meat out so it can come up to room temperature (no more than 45 minutes total). Lightly oil the hot grill, and grill the kebabs for 6 to 7 minutes, turning once. Sprinkle the kebabs with fine salt and freshly ground black pepper as they cook. The meat should be slightly charred on the outside and very pink on the inside when it is finished. Serve with flatbread, grilled tomatoes, sliced raw onion, rice and sumac.

Nutrition Facts : Calories 597.4, Fat 48.5, SaturatedFat 12.1, Cholesterol 120, Sodium 99.4, Carbohydrate 5.5, Fiber 2.5, Sugar 0.9, Protein 36.9

Lamb Kebabs in Pomegranate-Walnut Marinade image

Provided by Louisa Shafia

Yield Makes 6 servings

Number Of Ingredients 8

2 pounds lamb tenderloin or boneless shank or neck, cut into 1 1/2-inch pieces
1 cup walnuts
3/4 cup pomegranate molasses
2 garlic cloves, crushed
2 tablespoons vegetable oil, such as grapeseed
1 cup loosely packed flat-leaf parsley leaves, plus extra chopped for garnish
Sea salt
Freshly ground black pepper

Steps:

Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and oil into a puree. Add the parsley leaves and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.
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. Allow the meat to come to room temperature (no more than 45 minutes total).
Meanwhile, heat the grill to high heat. Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally, until the meat is slightly charred on the outside and very pink on the inside.
Transfer to a serving platter and season with salt and pepper. Garnish with chopped parsley and serve.