Let's Make Beef Kebabs in Date and Pomegranate Molasses! | IFCJ
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Let's Make Beef Kebabs in Date and Pomegranate Molasses!

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This delicious recipe puts an Israeli twist on a BBQ favorite:


    For the kebab:
  • 2 lb. ground beef chuck
  • 1¼ cups pine nuts, finely ground in a food processor
  • 3 tablespoons date molasses (see note below)
  • 1 tablespoon pomegranate molasses
  • 2 garlic cloves, minced
  • Pinch of nutmeg
  • Pinch of cumin
  • 2 teaspoons kosher salt
    For the glaze:
  • ½ cup date molasses
  • ½ cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • Note: Date molasses (known in Israel as silan or date honey) is available at Middle Eastern markets and some Kosher/Israeli markets


1. In a large bowl, mix all ingredients of the kebab, kneading with your hands. Form about 15 4-inch-long, flat kebabs and arrange on a tray. Put in the fridge, uncovered, for 30 to 60 minutes. (You can leave it in the fridge overnight, in that case, cover with plastic wrap).

2. In the meantime, process glaze ingredients in a blender until smooth. Keep in a covered dish at room temperature until ready to use.

3. Prepare grill to medium heat. Place kebabs 1 inch apart and grill on both sides until barely pink in the center. About 2 minutes before removing from grill, brush top side of kebab with glaze. Grill for 2 more minutes and remove from grill. Let rest for 5 minutes, covered loosely with foil, then serve.

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