This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. The russet-colored marinade uses the same ingredients as Fesenjan (Pomegranate Walnut Stew, page 109), and is one of the tastiest discoveries I made while researching this book. Before grilling the kebabs, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start this recipe the day before you plan to serve it so that the kebabs can marinate overn
Wonderfully fresh and delightful recipes are found in Louisa Shafia's latest cookbook, The New Persian Kitchen. Beautiful colors, intense flavors and nutritious ingredients are found in all the dishes.tags: brunch dinner lunch fruit lamb barbecue or grill food processor or blender more
Contrasts of temperatures, tastes, and textures make this an outstanding salad anytime of the day. Swap in fish, chicken breast or mushrooms as alternatives to steak.tags: salads dinner lunch fruit cheese beef vegetables 30 Minute Meals barbecue or grill sauté boil simmer more
Build this fresh and crisp meal with a mustard and fresh tarragon gravy and grilled chicken marinated in lemon and garlic; top with an arugula salad mixed with a lemon vinaigrette.tags: salads brunch dinner lunch fruit cheese poultry vegetables 30 Minute Meals barbecue or grill more
Ten years ago, riding my motorcycle across Mexico, I fell in love with arrachera, hanger steak. There it’s marinated, grilled, and served with lime. Until recently hanger steak was the cow’s best-kept secret; an inexpensive, relatively tender, flavorful cut that could be roasted or grilled like any other steak, but at a fraction of the cost. Then damn chefs like me started putting it on their menus and butchers got wise.
The cut is called hanger steak because it sort of hangs down off the steer’s diaphragm, near the
kidneys. I’m a huge fan of this cut, but it can be chewy, so I suggest lightly pounding it to tenderize it before grilling. Or you can marinate it overnight in herbs, onions, garlic, and olive oil. The pomegranate seeds here give a punchy acidity that reminds me of the fresh lime of the Mexican arrachera.