Beef Kebab with pomegranate and roasted tomato sauce

Lunch / Dinner

Beef Kebab with pomegranate and roasted tomato sauce

This recipe for Beef Kebab by Chef Diaa of Syria is set off by a pomegranate and roasted tomato sauce.

Chef Diaa left school at the age of 15 to work for his uncle’s restaurant in Damascus. Not having to start at the bottom, he began as a sous chef learning culinary skills from his uncle. Diaa is sad to leave Eat Offbeat, but is excited to open his own restaurant in Brooklyn.


20 kebabs

Total Time

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Preheat oven to 400°. Line a baking sheet with parchment.

For the sauce, cut tomatoes and yellow onion into quarters; transfer to prepared baking sheet. Roast vegetables, flipping halfway, until browned, about 20 minutes; let cool.

Meanwhile, for the kebabs, mix ground beef, parsley, white onion, salt, and pepper in a bowl.

Shape 2 Tbsp. beef mixture into an oblong shape, about 3×1-inch. Repeat shaping with remaining beef mixture; place kebabs on a plate until ready to cook.

Coat a nonstick grill pan with nonstick spray; heat pan over medium-high. Cook kebabs, gently turning every few minutes, until a thermometer inserted into centers registers 160° and meat is no longer pink, about 10 minutes.

For the sauce, place cooled roasted vegetables in a food processor and pulse until smooth, about 1 minute. Add pomegranate molasses and pulse until combined, about 1 minute.

Add 3 cups parsley and salt to food processor; pulse until parsley is blended and sauce is smooth.

Serve kebabs topped with spoonfuls of sauce and pomegranate seeds.

Nutritional Facts

Nutritional Facts

Per kebab

Calories: 77

% Daily Value*

Total Fat 5g 7%

Saturated Fat 2g 10%

Cholesterol 16mg 5%

Sodium 375mg 15%

Carbs 4g 1%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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