Pomegranate Marinade Recipes

Steps:

• Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.

Steps:

• Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
• Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread shrimp onto metal skewers and discard marinade.
• Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

Steps:

• Add the pomegranate juice to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil and let the juice reduce down to around 1/3 cup. Let the juice cool for about 30 minutes.
• Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.
• Add your meat and all of the marinade to a sealable gallon plastic bag. Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
• Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired. Use it for chicken, beef, pork and fish or also as a salad dressing.
• Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium. Calories from fat: 39%. © 2006 Elaine Magee.

Steps:

• To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
• Remove skin and trim bones from the side of each breast.
• Place chicken in a glass baking dish.
• Pour marinade over chicken, cover and refrigerate overnight, turning once.
• To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
• Whisk in olive oil slowly, blending well.
• Stir in mint.
• Cover and refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Heat a 10-to-12-inch nonstick skillet over medium-high heat.
• Remove the chicken from the marinade.
• When the pan is hot, place chicken skin-side down and brown well.
• Transfer to a rack set in a roasting pan.
• Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
• (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.

Steps:

• In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry.
• Heat a large skillet over medium high heat.
• Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches.
• Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside.
• Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter.
• Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.

Steps:

• Rub the rack of lamb with the salt, pepper, and rosemary leaves.
• Combine the molasses, garlic, shallot and oil in a zip lock storage bag add the lamb chops, turning over a few times to coat thoroughly.
• Cover and refrigerate 4 hours.
• Preheat the grill.
• Remove the lamb chops from the marinade.
• Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.

Steps:

• Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.