Kebabs with Pomegranate-Onion Relish

Serves 4 to 6

Time: 40 minutes

Prep: 20 minutes

Active time: 30 minutes

 

Note that no particular meat is specified here. In fact, you don’t even have to use meat; eggplant or firm tofu will work just fine here. The relish recipe will make more than you need, but you will not be sad about that since it works as everything from a burger topping to a cheese garnish. I called this recipe out on the red Portuguese wine this month, but really any except the sauvignon blanc will work with this.

 

2 pounds chicken thighs, pork loin, lamb

  shoulder, venison, or similar meat, cut

  into 1 ½ to 2 inch chunks

2 Tbsp high temperature (not olive)

  cooking oil like canola or avocado

1 tsp each cumin, coriander, black pepper,

  and garlic powder (not fresh garlic)

1 Tbsp salt

 

Relish:

1 red onion, slivered

2 tsp salt

2 Tbsp pomegranate molasses

2 tsp sumac

2 tsp fresh thyme or 1 tsp dried thyme

 

 

 

 

Combine meat (or vegetables or tofu), oil, spices and salt in a bowl and stir thoroughly to combine. It should look like there’s too much spice coating for the meat. That’s on purpose. Let sit at hour at room temperature, or overnight in the refrigerator.

 

In a small bowl, sprinkle the slivered onions with salt and let sit for ten minutes. Squeeze onions aggressively by hand, crushing them until you extract all the liquid possible. Discard liquid. Add pomegranate molasses and sumac and toss to combine thoroughly. Taste for seasoning after ten minutes, adding more salt if necessary.

 

Preheat a grill or broiler until very hot. Thread meat on skewers and grill for two minutes on each side, or until done (150º for chicken, 140º for pork, 125º for lamb or venison). Let rest for at least five minutes until serving with basmati rice or pita, and a salad.