Pomegranate Chilli Beef Skewers with Red Onion Relish
Pomegranate molasses gives these beef skewers their tart, glossy edge, and red onion relish brings welcome crunch and sharpness. This is a smart barbecue option when you want something lively, sticky and especially good with fresh herbs or warm flatbreads.
Ingredients
- 700 g beef sirloin or rump cut into 3cm cubes
- 1 tbsp neutral oil
- 8 metal skewers or 4 large skewers
For the pomegranate chilli marinade
- 2 tbsp pomegranate molasses
- 2 tbsp runny honey
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves finely grated
- 1 red chilli finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp flaky sea salt
- 1 tsp freshly ground black pepper
For the red onion relish
- 1 medium red onion very finely sliced
- 1 tbsp pomegranate molasses
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- pinch of flaky sea salt
- 2 tbsp chopped parsley
- 1 tbsp pomegranate seeds optional
Instructions
Make the pomegranate chilli marinade
- In a medium bowl, whisk together the pomegranate molasses, honey, tomato purée, soy sauce, olive oil, lemon juice, garlic, chopped red chilli, cumin, smoked paprika, salt and black pepper until smooth and glossy.
Marinate the beef
- Add the beef cubes and turn well so they’re evenly coated. Cover and refrigerate for 1 to 2 hours. Remove the beef from the fridge around 20 minutes before grilling.
Prepare the red onion relish
- In a small bowl, combine the sliced red onion with the pomegranate molasses, red wine vinegar, caster sugar and a pinch of salt. Toss well and leave to soften lightly while the barbecue heats. Stir in the parsley and pomegranate seeds just before serving.
Heat the barbecue
- Set up the BBQ for two-zone cooking, one side hot and direct, one side gentler. Clean and lightly oil the grill grates.
Thread and grill the skewers
- Thread the beef onto skewers, leaving small gaps between pieces. Grill over direct heat for 2 to 3 minutes per side, turning regularly so the marinade darkens evenly and the beef gets char in spots without burning.
Finish over gentler heat if needed
- Move the skewers to the cooler side if the glaze starts catching too fast. Continue cooking until the beef reaches your preferred doneness.
Rest and serve
- Rest the skewers for 5 minutes. Spoon the red onion relish over or alongside the beef and finish with any extra pomegranate seeds if using.
Notes
Pomegranate molasses can vary wildly from brand to brand. Some are thick, almost syrupy and deeply tart, while others are thinner and sweeter. I always taste a drop before mixing the marinade. If it’s especially sharp, I keep the honey where it is. If it’s gentler, I might reduce the honey very slightly so the tartness still comes through once the beef is grilled.
For the chilli, I like using a fresh red chilli rather than dried flakes in this recipe. Fresh chilli gives a brighter, more direct warmth that suits the pomegranate better. As for the onion relish, slicing the onion very thinly makes a big difference. Thick slices can bully the plate, while fine strands soften just enough in the dressing to stay crisp but not harsh.
Nutrition
Calories: 428kcalCarbohydrates: 14gProtein: 34gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 95mgSodium: 790mgPotassium: 635mgFiber: 1.5gSugar: 10gVitamin A: 540IUCalcium: 40mgIron: 4mg
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