Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Pomegranate Lime ‘Shabob’


  • Author: Carol Green
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8

Description

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.


Ingredients

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

Instructions

  • 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.

Notes

To Serve:

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