Kabob torsh

By Samira Mohyeddin
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 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


  1. Butterfly tenderloin and cut into six millimeter pieces.
  2. Salt and pepper meat and add one cup Balkan full fat yogurt.
  3. Add walnuts and garlic to food processor, process to fine consistency and slowly add oil then pomegranate molasses till all is mixed.
  4. Combine the marinade with meat and yogurt mixture and add an extra 1/4 molasses to meat after walnut marinade is added
  5. Ideally let sit overnight - but four to six hours also works.
  6. 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


Your Morning Daily at 6am ET on CTV and CTV News Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy