Kabab Torsh

Ingredients

• 800g beef sirloin or rump, cut into 4cm cubes
• 150g walnut halves
• 150ml pomegranate molasses
• 1 small bunch flat-leaf parsley (about 40g)
• 1 small bunch coriander (about 30g)
• 6 garlic cloves
• 1 onion
• 4 tbsp olive oil
• 2 tsp fine salt
• 1/2 tsp ground black pepper
• 1/2 tsp chilli flakes
• 50g butter, for basting

Before you cook

• Toast the walnuts in a dry pan for 4 minutes until they smell nutty, then let them cool completely.
• Blitz the cooled walnuts with the parsley, coriander, garlic and peeled onion to a coarse green paste.
• Stir the pomegranate molasses, olive oil, salt, pepper and chilli into the paste.
• Coat the beef cubes thickly in the paste, cover, and refrigerate overnight or for at least 12 hours.
• Take the beef out of the fridge 30 minutes before cooking and scrape off the heaviest clumps of paste so it does not burn.

Steps

1. Light a charcoal grill and wait until the coals are covered in grey ash with no visible flame.
2. Thread the beef onto flat metal skewers, pressing the cubes together but not squashing them.
3. Melt the butter in a small pan and stir a spoonful of the leftover marinade into it.
4. Lay the skewers over the coals and grill for 4 minutes without moving them.
5. Turn the skewers and brush the cooked side with the marinade butter.
6. Grill for a further 4 to 5 minutes, turning once more, until the outside is dark and lacquered and the centre is still pink.
7. Rest the skewers on a warm plate under foil for 5 minutes.
8. Slide the meat off the skewers and serve it with kateh rice, fresh herbs and a wedge of lemon.