Pomegranate Skirt Steak Kebabs Recipe | PBS Food

Pomegranate Skirt Steak Kebabs

Recipe courtesy of Martha Stewart’s Cooking School
pomegranate steak kebab

This pomegranate skirt steak kebabs recipe appears in the "Kebabs" episode of Martha Stewart's Cooking School.

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Yield: Serves 4 to 6

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    Ingredients

  • For the Pomegranate and Parsley Relish:
  • 2 cups pomegranate seeds
  • 2 cups fresh flat-leaf parsley, chopped
  • Zest and juice of 1 lime
  • 2 to 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • For the Kebabs:
  • 1/2 cup pomegranate molasses
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 pounds (1 kilogram) skirt steak, cut into 3-inch (8-centimeter) pieces

    Directions

  1. Make the pomegranate and parsley relish: In a medium bowl, stir to combine pomegranate seeds, parsley, lime zest and juice, and oil. Season with salt and pepper; set aside.
  2. Make the kebabs: In a medium bowl, whisk to combine pomegranate molasses, honey, mustard, oil, 2 teaspoons salt, and 1/2 teaspoon pepper.
  3. Coat steak with marinade, cover, and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  4. Preheat grill or grill pan to medium-high. Thread steak onto three 12-inch (30-centimeter) metal skewers and season with salt and pepper. Grill kebabs until charred and cooked through, 3 to 4 minutes per side. Let rest 5 minutes before slicing. Spoon pomegranate and parsley relish over sliced steak.
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