Set aside everything you know about Turkish delights, and pick up a copy of Turkish Delights. It’s a collection of recipes by author and culinarian John Gregory-Smith, who specializes in the cuisine of this vibrant region. These pomegranate beef skewers are a colorful, tangy, savory dish you’ll make over and over.
The inspiration for these beef skewers came from a Turkish kebab called çöp şiş, an odds-and-ends sort of kebab, where leftover bits of meat are chopped up and marinated in yogurt and spices and then grilled. I first ate these at a smoky street stall on a warm evening in the town of Adana and quickly fell in love. The marinade tenderizes the meat beautifully, and the Turkish pepper flakes give it a little kick. For my kebab, I have been a bit more fancy, and used a good piece of steak, marinated in the traditional way, and finished off with pomegranate molasses and honey: two flavors that work beautifully with the cooked beef.
- 1 1/4 pounds rump steak, trimmed and cut into 1 1/4-inch cubes
- 4 1/2 tablespoons Greek yogurt
- 1/2 teaspoon Turkish pepper flakes
- juice of 1 lemon
- 1 tablespoon olive oil
- 2 tablespoons pomegranate molasses
- 1 1/2 teaspoons honey
- sea salt and freshly ground black pepper
For the kebabs
Put the beef in a mixing bowl and add the yogurt, Turkish pepper flakes, and lemon juice. Season with salt and black pepper, and mix well. Cover and marinate for 30 minutes, or in the fridge overnight.
Preheat the broiler or barbecue to high. Thread the meat onto presoaked wooden skewers. Brush with the oil and cook for 4 to 5 minutes on each side, or until charred and tender.
Meanwhile, mix the pomegranate molasses and honey with 1 tablespoon of cold water and a pinch of salt in a mixing bowl. Drizzle over the cooked beef skewers and serve immediately.