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Kabob torsh
Ingredients
- 4 cups walnut
- 3/4 cup neutral cooking oil
- 3/4 cup pomegranate molasses
- 2 cloves garlic
- 1 whole veal or beef tenderloin (clean) denued
- 1 cup Balkan full fat yogurt
Directions
- Butterfly tenderloin and cut into six millimeter pieces.
- Salt and pepper meat and add one cup Balkan full fat yogurt.
- Add walnuts and garlic to food processor, process to fine consistency and slowly add oil then pomegranate molasses till all is mixed.
- Combine the marinade with meat and yogurt mixture and add an extra 1/4 molasses to meat after walnut marinade is added
- Ideally let sit overnight - but four to six hours also works.
- Heat grill (gas or charcoal) to medium heat.
If using charcoal grill: skewer the meat and place on grill and cook to colour preferred
If using gas grill: Place pieces right on the grill and cook to colour preferred
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