Skewered morsels of meat make for scrumptious finger meals, particularly when they're cooked on the grill. Small items of hen, beef or lamb, threaded on skewers, current a bounty of edges and corners that crisp and caramelize over the fireplace for finger-licking goodness. Flavorful marinades improve grilling success. Not solely do they tenderize and infuse the bites of meat with candy and tangy taste, however the sugars within the marinade encourage crisping and caramelization.
Usually, marinade can have a steadiness of bitter, candy, salt and warmth. That is achieved with tart acidic components, comparable to citrus and vinegar; a contact of sweetness from sugar, honey, maple syrup or fruit juice; and an fragrant infusion of spice, which might run the gamut in taste and inspiration relying in your style and desired warmth degree. This recipe is a nod to North African and Levantine cuisines, by which pomegranate molasses is a staple and a key ingredient within the marinade.
Pomegranates have a definite sweet-and-sour taste that may be in comparison with cranberries. Pomegranate molasses is a condiment comprised of the discount of pomegranate juice. It’s wealthy, syrupy, fruity and puckery. Sugar and lemon are sometimes added to the molasses to steadiness and brighten the tangy pomegranate. The molasses provides a shiny sheen to glazes and a satisfying astringency to sauces, stews and marinades.
You may make your individual pomegranate molasses if in case you have entry to many pomegranates or pomegranate juice. Alternatively, you may merely buy pomegranate molasses in well-stocked supermarkets and Center Jap specialty outlets. It’s a bottle price having readily available for different makes use of. A spoonful or two will improve salad dressings, sauces and dips. It’s a conventional ingredient in mouhamara, a conventional Syrian purple pepper and walnut dip. Add a spoonful to meaty stews for a desired “oomph” in taste, comparable to fesenjoon, an Iranian hen and prune stew, or a easy and basic beef stew. Brush the molasses on roasted greens for a kick of taste, or just add a spoonful to cocktails or glowing water.
Pomegranate Glazed Hen Skewers With Yogurt Tahini Sauce
Serves 6
INGREDIENTS
2 to 2½ kilos boneless, skinless hen thighs
Kosher salt and freshly floor black pepper
Chopped pistachios, for garnish
Chopped contemporary mint leaves, for garnish
Marinade:
1/3 cup pomegranate molasses
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced or pushed via a press
1 teaspoon sriracha
1/2 teaspoon floor cumin
1/2 teaspoon floor coriander
Sauce:
1/2 cup whole-milk European-style yogurt
2 tablespoons tahini
1 tablespoon contemporary lemon juice
1 small garlic clove, minced
1/4 teaspoon floor cumin
1/4 teaspoon kosher salt
1/8 teaspoon freshly floor black pepper
DIRECTIONS
Whisk the marinade components in a bowl. Put aside 1/4 cup for basting.
Reduce the hen thighs into bite-size items. Place in a bowl, pour within the remaining marinade and switch to coat. Refrigerate for not less than 2 hours or as much as 24 hours.
Whisk the sauce components in a small bowl. Refrigerate till use.
Put together the grill for direct cooking over medium warmth. Thread the hen on presoaked bamboo skewers. Evenly season with salt and black pepper.
Grill the skewers till the hen is cooked via and charred in spots, 6 to eight minutes, rotating the skewers as wanted. Within the final minute or two of cooking, baste with a few of the reserved marinade.
Serve on a platter with the yogurt tahini sauce. Garnish with pistachios and mint.
Lynda Balslev is a San Francisco Bay Space cookbook creator, meals and journey author and recipe developer.