Caucasian marinated pork kabobs from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 333) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gaziantep summer salad with purslane (Pirpirim piyazi); Burhan's onion-parsley salad [Burhan Çadğas of Çadğas Restaurant]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork marinates overnight or up to 2 days. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses.

  • L.Nightshade on July 15, 2015

    I did this recipe exactly as written. I do wish we had used tenderloin as Breadcrumbs did, I prefer a more tender meat, but no one else seemed to mind. I made these for a stand-up food party, so de-kabobed them for serving with small plates and forks, or pita triangles. I also wish I had served the onion salad right alongside the meat as Allegra did, as I ended up being too busy to supply instruction, and none of the guests were drawn to eat the onions. But they cleaned up the plate of pork! I love pomegranate molasses, and I’m happy to have this easy little marinade up my sleeve.

  • Breadcrumbs on July 14, 2015

    p. 333 - These looked so exceptional I simply couldn’t resist making this recipe. I used pork tenderloin vs shoulder since I picked up two tenderloins for $6. I marinated my meat for 24 hours however mr bc grilled it atop charcoal so I found the flavour of the wood somewhat overwhelmed the flavours of the marinade. I’ll try this again on the gas grill in order to let the flavours of the marinade shine. That said, the pomegranate onion flavours were discernable and we loved these tender, juicy kabobs. I’ve never grated onion before in a marinade but I’ll definitely use this technique again as it produced lots of onion water/juice that somehow seemed to tenderize in addition to flavouring the meat. I made the yogurt garlic sauce from this book and it was absolutely outstanding atop the meat, it definitely brought out the sweetness of the pork. Photo here: http://chowhound.chow.com/topics/1017981?commentId=9639900#9639900

  • Zosia on June 07, 2014

    I'm always looking for recipes that help to use my pomegranate molasses and this one turned out to be a great choice: the flavour of the pork was savoury with just a hint of fruitiness...even family who don't like fruit with meat enjoyed this. I used a leaner cut of pork (rib roast) and made sure to cook it slowly over low heat to keep it tender.

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