Kabob Torsh (Sour Kabob)

Kabob Torsh (Sour Kabob)

Grate the onion, chop the blue eryngo and parsley finely, and mix them with minced walnuts and pomegranate molasses. Then add meat pieces to them.

Cover the container and let it rest in the refrigerator for 12 to 24 hours. When you want to barbecue the beef, season it with salt.

And finally, skewer the meat without the onion and barbecue them.


  • Mutton or beef 350 g
  • Walnut minced 50 g
  • Pomegranate molasses 1 to 2 tbsps
  • Onion 1
  • Chopped blue eryngo and parsley 2 tbsps
  • Salt necessary amount