Pomegranate Skirt Steak Kebabs Recipe | PBS Food

This pomegranate skirt steak kebabs recipe appears in the "Kebabs" episode of Martha Stewart's Cooking School.


Yield: Serves 4 to 6

Occasion: ,


  • For the Pomegranate and Parsley Relish:
  • 2 cups pomegranate seeds
  • 2 cups fresh flat-leaf parsley, chopped
  • Zest and juice of 1 lime
  • 2 to 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • For the Kebabs:
  • 1/2 cup pomegranate molasses
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 pounds (1 kilogram) skirt steak, cut into 3-inch (8-centimeter) pieces


  1. Make the pomegranate and parsley relish: In a medium bowl, stir to combine pomegranate seeds, parsley, lime zest and juice, and oil. Season with salt and pepper; set aside.
  2. Make the kebabs: In a medium bowl, whisk to combine pomegranate molasses, honey, mustard, oil, 2 teaspoons salt, and 1/2 teaspoon pepper.
  3. Coat steak with marinade, cover, and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  4. Preheat grill or grill pan to medium-high. Thread steak onto three 12-inch (30-centimeter) metal skewers and season with salt and pepper. Grill kebabs until charred and cooked through, 3 to 4 minutes per side. Let rest 5 minutes before slicing. Spoon pomegranate and parsley relish over sliced steak.
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