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Persian ‘sour’ goat kebabs (kebab torsh)


1 kg goat shoulder, excess fat trimmed
2 cloves of garlic, chopped
½ small onion, chopped
155 g (1¼ cups) walnut pieces
125 ml (½ cup) pomegranate molasses
60 ml (¼ cup) extra virgin olive oil, plus extra, for cooking
2½ tbsp Greek yoghurt
large handful flat leaf parsley leaves
12 wooden skewers, soaked in water for 1 hour
pita or lavash, to serve
mint leaves, to serve

Grilled vegetables

olive oil, for brushing
2 red onions, peeled and cut into sixths
6 Japanese eggplants, halved lengthways
3 large, firm ripe tomatoes, cut into thick wedges

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 4 hours or overnight

Cut the goat into 2.5 cm pieces. Combine the garlic and onion in a food processor then process until a smooth paste forms, scraping down the mixture occasionally. Add the walnuts, pomegranate molasses, olive oil, yoghurt and parsley then process until smooth. Combine the walnut mixture with the meat in a bowl, using your hands to coat the meat well. Cover with plastic wrap then refrigerate for 4 hours or overnight.

Thread the meat on the skewers then use your hands to flatten the meat on the skewers. Set aside.

For the grilled vegetables, heat a barbecue or chargrill pan over medium. Brush the vegetables all over with oil. Add the onions to the grill then cook for 3-4 minutes or until partially cooked. Add the eggplants and tomatoes then cook the vegetables for 7-8 minutes, turning once, or until they are charred and tender. Remove to a large serving platter.

Drizzle the goat skewers with oil and season well with freshly ground black pepper and sea salt. Cook, in batches and turning often, for 6-7 minutes or until the goat is just cooked through. Serve with plenty of bread, mint leaves and grilled vegetables.

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