Pomegranate Skirt Steak Kebabs

Ingredients

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:

• ½ cup pomegranate molasses
• ¼ cup honey
• 1 tablespoon Dijon mustard
• ⅔ cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 pounds (1 kilogram) skirt steak, cut into 3-inch (8-centimeter) pieces

Instructions

1. 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. 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. 3
   Coat steak with marinade, cover, and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
4. 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.