This Pomegranate Skirt-Steak Kebabs recipe is a tender and tangy recipe, which is made with a rich pomegranate molasses marinade and a fresh pomegranate-parsley relish. It’s the perfect summer dinner, a great choice for the barbecue, ready in about 30 minutes, plus marinating time.
Pomegranate Skirt-Steak Kebabs Ingredients
A vibrant, sweet-and-tangy combination for an unforgettable meal.
For the Kebabs & Marinade:
- 2 pounds skirt steak, cut into 3-inch pieces
- ½ cup pomegranate molasses
- ¼ cup honey
- 1 tablespoon Dijon mustard
- ⅔ cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Three 12-inch metal skewers
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
How To Make Pomegranate Skirt-Steak Kebabs
A step-by-step guide to these juicy and flavorful grilled kebabs.
- Make the Marinade: In a medium bowl, whisk to combine the pomegranate molasses, honey, Dijon mustard, and olive oil. Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
- Marinate the Steak: Add the skirt steak pieces to the marinade and toss to coat completely. Cover and let the steak marinate for at least 1 hour at room temperature, or up to overnight in the refrigerator for a deeper flavor.
- Prepare the Relish: While the steak marinates, make the relish. In a separate medium bowl, stir together the pomegranate seeds, chopped parsley, and the lime zest and juice. Drizzle with the olive oil, season with salt and pepper, and set aside.
- Grill the Kebabs: Preheat your grill or a grill pan to medium-high heat. Thread the marinated steak pieces onto the three metal skewers. Season the kebabs with a little more salt and pepper.
- Grill and Rest: Grill the kebabs for 3 to 4 minutes per side, until the steak is charred in spots and cooked through to your liking. Transfer the kebabs to a plate and let them rest for 5 minutes before slicing.
- Serve: Slice the rested steak and serve it with the fresh pomegranate and parsley relish spooned over the top.
Recipe Tips
For the most tender steak and vibrant relish.
- What is pomegranate molasses? It’s a thick, dark, and intensely tangy syrup made by reducing pomegranate juice. It’s a staple in Middle Eastern cuisine and adds a wonderful sweet, sour, and complex flavor to marinades and dressings.
- How to get the most tender skirt steak? The marinade, with its acidic pomegranate molasses, helps to tenderize the steak. It’s also important not to overcook it; a quick sear on a hot grill is all it needs. Finally, always let the steak rest after cooking and slice it thinly against the grain.
- Can I make the components ahead of time? Yes. The relish can be made up to a day in advance and stored in the refrigerator. The steak can also marinate overnight, which makes this a great recipe for easy entertaining.
- What if I don’t have metal skewers? If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
What To Serve With Pomegranate Skirt-Steak Kebabs
Simple sides to complement this bold and flavorful dish.
These juicy kebabs are a fantastic centerpiece for a summer meal. They pair wonderfully with:
- Fluffy couscous or a simple rice pilaf
- Warm flatbreads or pita bread
- A simple green salad with a lemon vinaigrette
- Grilled vegetables like zucchini, bell peppers, and eggplant
How To Store Pomegranate Skirt-Steak Kebabs
Keeping your leftovers fresh and delicious.
- Refrigerate: Store any leftover sliced steak and the pomegranate relish in separate airtight containers in the refrigerator for up to 3 days.
- How to Use Leftovers: Leftover steak and relish are fantastic in a pita sandwich with some hummus, or tossed with greens and crumbled feta for a delicious lunch salad.
Pomegranate Skirt-Steak Kebabs Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 45 g
- Protein: 40 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Look closely at your cooked piece of skirt steak. You will see visible lines of muscle fibers running in one direction—this is the “grain.” To slice “against the grain,” you simply need to cut your slices perpendicular (at a 90-degree angle) across those lines. This is crucial for making skirt steak tender.
Flank steak or hanger steak are excellent substitutes for skirt steak and work very well with this marinade and quick-grilling method.
You can find pomegranate molasses in the international aisle of most large supermarkets, at Middle Eastern grocery stores, or online.
Try More Recipes:
- Steak and Asparagus Stir-Fry Recipe
- Beef Stroganoff Stir-Fry Recipe
- Steak-and-Avocado Sandwich Recipe
Pomegranate Skirt-Steak Kebabs Recipe
Description
Tender and juicy skirt steak kebabs marinated in a sweet and tangy pomegranate molasses glaze, grilled until charred, and served with a fresh, vibrant pomegranate and parsley relish.
Ingredients
Instructions
- Marinade: Whisk together the pomegranate molasses, honey, mustard, and oil with salt and pepper. Add the steak pieces and marinate for at least 1 hour at room temperature (or overnight in the fridge).
- Relish: While the steak marinates, stir together the pomegranate seeds, parsley, lime zest and juice, and olive oil. Season with salt and pepper.
- Grill: Preheat a grill to medium-high. Thread the marinated steak onto metal skewers.
- Grill the kebabs for 3 to 4 minutes per side until charred and cooked through.
- Let the kebabs rest for 5 minutes.
- Slice the rested steak and serve it topped with the pomegranate and parsley relish.
Notes
- Slicing the skirt steak against the grain is the most important step for ensuring it is tender.
- Marinating the steak for several hours or overnight will result in an even more flavorful and tender result.
- The fresh, bright relish is the perfect counterpoint to the rich, grilled steak.
- If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling.