Part Shish Kebob part Shwarma, the ‘Shabob’ is my creation to achieve deeply flavored, thinly sliced meat perfect for layering in a pita or on a taco.
Reducing the pomegranate juice allows the flavors to intensify, with the zesty tang of lime with a kick of chili, balanced flavors for a delicious marinade.
2 Lbs. Top Sirloin or Beef Chuck, thinly sliced approximately 1/3”
3 cups Pomegranate Juice
1/4 cup Olive Oil
2 tablespoons Lime Juice, plus 1 tablespoon Zest
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Pinella (raw sugar)
1 tablespoon Fresh Ginger, grated
1 tablespoon Garlic, minced
1 teaspoon Salt
1/2 teaspoon ground Coriander
1 Bay Leaf, crumbled
Extra Olive Oil, for cooking
Special Equipment Needed:
- Metal Kofta Skewers
- Place the pomegranate juice in a small saucepan, and simmer until reduced down to one cup, allow to cool.
- Place all the marinade ingredients in a zip lock bag or large container.
- Add the meat, seal the bag and shake to distribute the marinade evenly.
- Allow to rest for one hour and up to three hours.
- Starting at the long end, weave the meat on to the skewer, concertina style, approximately 4 inches wide.
- Preheat the grill to high heat and place the Shabob on the grill.
- Turn frequently, brush with a little extra oil as needed.
- The Shabob is ready when the meat is browned on the outside, yet still tender on the inside, approximately 20 minutes total.
- Allow the meat to rest a few minutes and slice thinly length-ways.
1 package Pita bread, Flatbread or Tortillas
- Serve the thinly sliced shabob family style with the cilantro labneh and cucumber salad
- Layer the labneh on the base of choice, add a little meat, top with the salad and verdolaga and watercress leaves.
- Category: Main Entree