Pomegranate Pork Skewers
Pomegranate juice is the clever alternative to vinegar: its acidity is gentler, and the tannins stain the meat a deep ruby colour. One condition — the juice must be the real thing, unsweetened, or the skewers scorch before they cook through. The coriander and cumin aren’t garnish either: they are what make this taste Caucasian rather than merely fruity.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 8 h
- Total
- 8 h 40 min
- Servings
- 6
- Level
- Easy
- Per serving
- 580 kcal
Ingredients
Marinade
To serve
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What to use instead
If coriander isn't for you, use parsley with a pinch of dried mint.
Makes: 6 skewers
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut the pork
Cut the neck into 5 cm cubes. Smaller pieces go too soft in an acidic marinade and fall off the skewer.
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Step 2: Prepare the spices
Rub the cumin between your palms to open it up and mix it with the black pepper.
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Step 3: Mix the marinade
Combine the meat with the sliced onion, spices and oil, then pour over the pomegranate juice.
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Step 4: Marinate for 8 hours
Cover and refrigerate for 8 hours. Pomegranate acid is mild, so overnight does no harm either.
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Step 5: Salt before grilling
Take the meat out 40 minutes before the fire, salt it and toss.
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Step 6: Thread the skewers
Thread tightly, leaving the marinade onion behind — it has given up its juice and will only burn.
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Step 7: Grill
Over ashed coals for 18–20 minutes, turning every 3 minutes. Pomegranate sugars darken fast, so keep the skewers a little higher.
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Step 8: Serve
Scatter with pomegranate seeds, coriander and red onion rings — the sharp seeds work like a sauce.
Tips & variations
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Tip
Sweetened carton juice gives a black crust and a raw centre. If it is all you have, dilute it half and half with water.
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Variation
A spoon of narsharab pomegranate molasses in the marinade deepens both colour and tang.
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Swap
If coriander isn't for you, use parsley with a pinch of dried mint.
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Storage
Don't marinate beyond 24 hours or the meat starts losing its structure.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 580 kcal | 3,480 kcal |
| Protein | 41 g | 246 g |
| Fat | 42 g | 252 g |
| Carbohydrates | 9 g | 54 g |
Approximate values calculated from standard ingredient data.
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