BrucePac meat recall includes these foods from Trader Joe's, Kroger and more. Here's a list.
How To Make The Best-Ever Steak Skewers According To Martha Stewart
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
How to Make the Best-Ever Steak Skewers According to Martha Stewart originally appeared on Parade.
When it comes to elevating everyday food, culinary goddess Martha Stewart always delivers—and her steak skewers are no exception. Though most steak marinades lean on soy sauce, citrus juice or vinegar, Martha reaches for an unexpected secret ingredient: pomegranate molasses. The sweet and tangy syrup transforms grilled steak from simple to sensational.
So, what is this magical ingredient, and why does it work so well with steak? Let's dig into Martha's delicious secret.
Related: How to Make the Best-Ever Leg of Lamb, According to Martha Stewart
What is Pomegranate Molasses?Pomegranate molasses is a syrup made by reducing pomegranate juice (sometimes with a touch of sugar and lemon) until it thickens into a bold, tart, tangy and slightly sweet syrup.
Used for centuries in Middle Eastern and Mediterranean cuisines, pomegranate molasses adds brightness and depth to sauces, dressings, glazes and more. Look for bottles of pomegranate molasses in the supermarket near other condiments, like vinegars and balsamic glaze, or in the international aisle(near items like tahini, harissa or rosewater). You can also find pomegranate molasses at Middle Eastern markets.
Related: How to Make the Best Shrimp Scampi of Your Life, According to Martha Stewart
😋😋SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. 🍳🍔
Why is Pomegranate Molasses a Good Marinade for Steak?It's no surprise that Martha loves making steak skewers with pomegranate molasses. Grilling adds bold, smoky flavor to the meat, but adding pomegranate molasses takes the flavor and texture to the next level. Here's how:
It tenderizes the meat.The natural acidity in pomegranate molasses helps break down muscle fibers, leaving the steak tender and juicy.
It adds complex flavor.The sweet-sour profile of pomegranate molasses balances the richness of grilled meat. The sugars in the molasses caramelize on the grill, contrasting the steak's savory notes. You get fruitiness without it being cloyingly sweet and brightness that doesn't overwhelm the beefy flavor.
It creates a gorgeous glaze.Thanks to its syrupy consistency and sugar content, pomegranate molasses caramelizes on the grill, creating charred, glossy edges that are packed with umami and tang. Translation: yes, it tastes as good as it looks.
It cuts through the richness.Steak, especially well-marbled cuts like sirloin or ribeye, can feel rich and heavy. The tartness of pomegranate molasses cuts through the fat.
Related: How to Make the Best-Ever Chicken Wings, According to Martha Stewart
How to Make Martha Stewart's Pomegranate Skirt-Steak KebabsYou can find the full recipe for pomegranate skirt-steak kebabs on Martha's website, but here's a quick rundown of how to make the recipe.
To make these flavorful steak kebabs, start by mixing pomegranate seeds, parsley, the juice and zest of a lime and olive oil for a bright, zesty relish. Next, marinate the pieces of steak in a mixture of pomegranate molasses, honey, mustard and oil for at least an hour or overnight. Thread the steak onto skewers, season and grill over medium-high heat for 3 to 4 minutes per side. Serve with the fresh pomegranate relish for a vibrant and crowd-pleasing dish.
Related: Martha Stewart Just Cracked the Code to Making the Perfect Garlic Bread
More Great Ways to Use Pomegranate MolassesYes, it's a perfect steak marinade, but pomegranate molasses isn't a one-trick pony. Here are some other delicious ways to use up the rest of the bottle.
Drizzle it over roasted vegetables (pro tip: it's bomb with cauliflower and Brussels sprouts).
Serve it as part of a cheese board in place of or alongside honey.
Add a splash to sparkling wine or water for a sweet-tart cocktail or mocktail.
So next time you fire up the grill, don't forget the pomegranate molasses. It's your shortcut to steak skewers that are juicy, tangy and totally unforgettable. And always trust in Martha. She'll never steer you wrong.
Related: How to Make the Best Roasted Summer Vegetables, According to Ina Garten
How to Make the Best-Ever Steak Skewers According to Martha Stewart first appeared on Parade on Jun 5, 2025
This story was originally reported by Parade on Jun 5, 2025, where it first appeared.
Put A Bottle Of Pomegranate Molasses In Your Cupboard
Skewered morsels of meat make for delicious finger food, especially when they are cooked on the grill. Small pieces of chicken, beef or lamb, threaded on skewers, present a bounty of edges and corners that crisp and caramelize over the fire for finger-licking goodness.
Flavorful marinades enhance grilling success. Not only do they tenderize and infuse the bites of meat with sweet and tangy flavor, but the sugars in the marinade encourage crisping and caramelization.
In general, a good marinade will have a balance of sour, sweet, salt and heat. This is achieved with tart acidic ingredients, such as citrus and vinegar; a touch of sweetness from sugar, honey, maple syrup or fruit juice; and an aromatic infusion of spice, which can run the gamut in flavor and inspiration depending on your taste and desired heat level.
This recipe is a nod to North African and Levantine cuisines, in which pomegranate molasses is a staple and a key ingredient in the marinade.
Pomegranates have a distinct sweet-and-sour flavor that might be compared to cranberries. Pomegranate molasses is a condiment made from the reduction of pomegranate juice. It's rich, syrupy, fruity and puckery. Sugar and lemon are often added to the molasses to balance and brighten the tangy pomegranate. The molasses adds a glossy sheen to glazes and a satisfying astringency to sauces, stews and marinades.
You can make your own pomegranate molasses if you have access to many pomegranates or pomegranate juice. Alternatively, you can simply purchase pomegranate molasses in well-stocked supermarkets and Middle Eastern specialty shops. It's a bottle worth having on hand for other uses.
A spoonful or two will enhance salad dressings, sauces and dips. It's a traditional ingredient in mouhamara, a traditional Syrian red pepper and walnut dip. Add a spoonful to meaty stews for a desired oomph in flavor, such as fesenjoon, an Iranian chicken and prune stew, or a simple and classic beef stew. Brush the molasses on roasted vegetables for a kick of flavor, or simply add a spoonful to cocktails or sparkling water.
Pomegranate Glazed Chicken Skewers With Yogurt Tahini SauceActive time: 25 minutes
Total time: 35 minutes, plus marinating time
Special equipment: Presoaked bamboo skewers
Yield: Serves 6
Ingredients:
Marinade:
1/3 cup pomegranate molasses
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced or pushed through a press
1 teaspoon Sriracha
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 to 2 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
Sauce:
1/2 cup whole-milk European-style yogurt
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Chopped pistachios, for garnish
Chopped fresh mint leaves, for garnish
Directions:
Whisk the marinade ingredients in a bowl. Set aside 1/4 cup for basting.
Cut the chicken thighs into bite-size pieces. Place in a bowl, pour in the remaining marinade and turn to coat. Refrigerate for at least 2 hours or up to 24 hours.
Whisk the sauce ingredients in a small bowl. Refrigerate until use.
Prepare the grill for direct cooking over medium heat. Thread the chicken on presoaked bamboo skewers. Lightly season with salt and black pepper.
Grill the skewers until the chicken is cooked through and charred in spots, 6 to 8 minutes, rotating the skewers as needed. In the last minute or two of cooking, baste with some of the reserved marinade.
Serve on a platter with the yogurt tahini sauce. Garnish with pistachios and mint.
Pomegranate Molasses Is Key To These Kebabs - Marin Independent Journal
Skewered morsels of meat make for delicious finger food, especially when they are cooked on the grill. Small pieces of chicken, beef or lamb, threaded on skewers, present a bounty of edges and corners that crisp and caramelize over the fire for finger-licking goodness.
Flavorful marinades enhance grilling success. Not only do they tenderize and infuse the bites of meat with sweet and tangy flavor, but the sugars in the marinade encourage crisping and caramelization.
In general, a good marinade will have a balance of sour, sweet, salt and heat. This is achieved with tart acidic ingredients, such as citrus and vinegar; a touch of sweetness from sugar, honey, maple syrup or fruit juice; and an aromatic infusion of spice, which can run the gamut in flavor and inspiration depending on your taste and desired heat level.
This recipe is a nod to North African and Levantine cuisines, in which pomegranate molasses is a staple and a key ingredient in the marinade.
Pomegranates have a distinct sweet-and-sour flavor that might be compared to cranberries. Pomegranate molasses is a condiment made from the reduction of pomegranate juice. It's rich, syrupy, fruity and puckery. Sugar and lemon are often added to the molasses to balance and brighten the tangy pomegranate. The molasses adds a glossy sheen to glazes and a satisfying astringency to sauces, stews and marinades.
You can make your own pomegranate molasses if you have access to many pomegranates or pomegranate juice. Alternatively, you can simply purchase pomegranate molasses in well-stocked supermarkets and Middle Eastern specialty shops. It's a bottle worth having on hand for other uses.
A spoonful or two will enhance salad dressings, sauces and dips. It's a traditional ingredient in mouhamara, a traditional Syrian red pepper and walnut dip. Add a spoonful to meaty stews for a desired "oomph" in flavor, such as fesenjoon, an Iranian chicken and prune stew, or a simple and classic beef stew. Brush the molasses on roasted vegetables for a kick of flavor, or simply add a spoonful to cocktails or sparkling water.
Lynda Balslev is a Marin resident and Bay Area cookbook author, food and travel writer and recipe developer.
RECIPE Pomegranate-Glazed Chicken Skewers With Yogurt Tahini SauceServes 6
INGREDIENTS2 to 2½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
Chopped pistachios, for garnish
Chopped fresh mint leaves, for garnish
Marinade:1/3 cup pomegranate molasses
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced or pushed through a press
1 teaspoon sriracha
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Sauce:1/2 cup whole-milk European-style yogurt
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
DIRECTIONSWhisk the marinade ingredients in a bowl. Set aside 1/4 cup for basting.
Cut the chicken thighs into bite-size pieces. Place in a bowl, pour in the remaining marinade and turn to coat. Refrigerate for at least 2 hours or up to 24 hours.
Whisk the sauce ingredients in a small bowl. Refrigerate until use.
Prepare the grill for direct cooking over medium heat. Thread the chicken on presoaked bamboo skewers. Lightly season with salt and black pepper.
Grill the skewers until the chicken is cooked through and charred in spots, 6 to 8 minutes, rotating the skewers as needed. In the last minute or two of cooking, baste with some of the reserved marinade.
Serve on a platter with the yogurt tahini sauce. Garnish with pistachios and mint.
Comments
Post a Comment