Torsch

Ingredients

   * 1-1/2 cups (375 mL) walnuts
   * 3 cloves garlic, peeled
   * 1/2 cup (125 mL) extra-virgin olive oil
   * 3/4 cup (185 mL) pomegranate molasses (available at Middle Eastern food shops)
   * 1/2 tsp (2 mL) sugar
   * 3/4 cup (185 mL) plain Balkan-style yogurt
   * 2 lb (900 g) trimmed beef tenderloin, cut into 1-1/2-inch (3.5-cm) chunks
   * Salt + freshly ground black pepper to taste

   * 8 wooden skewers (8-inch/20-cm)

Directions

Place walnuts and garlic in food processor. Pulse until finely chopped.

With motor running, add olive oil in thin, steady stream. Stop machine.

Add pomegranate molasses and sugar. Pulse until smooth.

Transfer marinade to large, non-reactive bowl. Whisk in yogurt.

Add beef. Season with salt and pepper. Mix thoroughly.

Cover tightly with plastic wrap and refrigerate overnight.

Soak skewers in hot water 1 hour. Drain and pat dry.

Thread meat unto skewers, dividing it evenly and pushing to top. (About 4 to 5 chunks per skewer.) Let kebabs sit at room temperature 30 minutes.

Preheat grill to high. Place band of foil at bottom of grate to protect skewer ends from burning.

Rub grate with oiled cloth.

Grill kebabs, turning to cook on all 4 sides, until they reach desired doneness, 8 minutes for medium-rare, 12 minutes for well-done.