Kabab Torsh (Pomegranate-Marinated Chicken Skewers with Walnuts)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g chicken thigh fillets, diced
- 3 tbsp pomegranate molasses
- 50 g walnuts, roughly chopped
- 20 g fresh coriander, chopped
- 3 garlic cloves
- 2 tbsp vegetable oil
- 2 tbsp pomegranate seeds
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 36.8 g
- Carbohydrate
- 12.3 g
- of which sugars
- 10.4 g
- Fat
- 23.3 g
- of which saturates
- 3.5 g
- Fibre
- 1.4 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the walnuts, coriander, crushed garlic, pomegranate molasses and oil to a thick paste in a food processor.
- 2
Toss the diced chicken in the paste and marinate for at least 20 minutes (or overnight in the fridge).
- 3
Thread the chicken onto skewers.
- 4
Heat a griddle pan or barbecue to high and cook the skewers for 12-14 minutes, turning often, until charred in places and cooked through with no pink remaining.
- 5
Scatter with pomegranate seeds.
- 6
Serve with flatbread or rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.