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Pomegranate Skirt-Steak Kebabs

                              Credit: 
                              Bobbi Lin

Recipe Summary

Yield: Serves 4 to 6

Ingredients

For the Pomegranate and Parsley Relish

2 cups pomegranate seeds

2 cups fresh flat-leaf parsley, chopped

Zest and juice of 1 lime

2 to 3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

For the Kebabs

1/2 cup pomegranate molasses

1/4 cup honey

1 tablespoon Dijon mustard

2/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 pounds skirt steak, cut into 3-inch pieces

Gallery

Pomegranate Skirt-Steak Kebabs

                              Credit: 
                              Bobbi Lin

Recipe Summary

Yield: Serves 4 to 6

Pomegranate Skirt-Steak Kebabs

                              Credit: 
                              Bobbi Lin

Pomegranate Skirt-Steak Kebabs

                              Credit: 
                              Bobbi Lin

Pomegranate Skirt-Steak Kebabs

Recipe Summary

Yield: Serves 4 to 6

Recipe Summary

Yield: Serves 4 to 6

Yield: Serves 4 to 6

Serves 4 to 6

Ingredients

Ingredients

  • 2 cups pomegranate seeds

  • 2 cups fresh flat-leaf parsley, chopped

  • Zest and juice of 1 lime

  • 2 to 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1/2 cup pomegranate molasses

  • 1/4 cup honey

  • 1 tablespoon Dijon mustard

  • 2/3 cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 2 pounds skirt steak, cut into 3-inch pieces

Directions

Make the pomegranate and parsley relish: In a medium bowl, stir to combine pomegranate seeds, parsley, lime zest and juice, and oil. Season with salt and pepper; set aside.

Make the kebabs: In a medium bowl, whisk to combine pomegranate molasses, honey, mustard, oil, 2 teaspoons salt, and 1/2 teaspoon pepper.

Coat steak with marinade, cover, and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Preheat grill or grill pan to medium-high. Thread steak onto three 12-inch metal skewers and season with salt and pepper. Grill kebabs until charred and cooked through, 3 to 4 minutes per side. Let rest 5 minutes before slicing. Spoon pomegranate and parsley relish over sliced steak.

Reviews

Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Pomegranate Skirt-Steak Kebabs

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Pomegranate Skirt-Steak Kebabs

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest