Ingredients
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
Kosher salt and freshly ground pepper
1/2 cup pomegranate molasses
1/4 cup honey
1 tablespoon Dijon mustard
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pounds skirt steak, cut into 3-inch pieces
Preparation
Make the pomegranate and parsley relish: In a medium bowl, stir to combine pomegranate seeds, parsley, lime zest and juice, and oil. Season with salt and pepper; set aside.
Make the kebabs: In a medium bowl, whisk to combine pomegranate molasses, honey, mustard, oil, 2 teaspoons salt, and 1/2 teaspoon pepper.
Coat steak with marinade, cover, and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
Preheat grill or grill pan to medium-high. Thread steak onto three 12-inch metal skewers and season with salt and pepper. Grill kebabs until charred and cooked through, 3 to 4 minutes per side. Let rest 5 minutes before slicing. Spoon pomegranate and parsley relish over sliced steak.
