Ramadan Ghabga Beef and Pomegranate Molasses Skewers

Name: Ramadan Ghabga Beef and Pomegranate Molasses Skewers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 2 lb (900 g) beef sirloin, trimmed of excess fat, cut into 1.5-inch cubes; ½ cup (120 ml) pomegranate molasses; 3 tbsp (45 ml) extra virgin olive oil; 1 tsp (3 g) onion powder; 1½ tsp (4 g) ground allspice; ¾ tsp (2 g) ground cinnamon; 4 cloves (20 g) garlic cloves, minced, minced; to taste freshly ground black pepper; to taste sea salt; 1 cup (240 ml) water; ½ cup (85 g) fresh pomegranate seeds, for garnish (optional); ¼ cup (15 g) fresh flat-leaf parsley, for garnish, roughly chopped (optional); 2 tbsp (10 g) fresh mint leaves, for garnish, roughly chopped (optional); 1 whole (100 g) fresh lemon, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

Tender beef sirloin infused with warm spices—allspice and cinnamon—glazed with tart-sweet pomegranate molasses. This Syrian festive dish is traditionally served during Ramadan iftar celebrations. Using the Instant Pot cuts the cooking time while keeping the meat juicy and deeply flavored. Serve the skewers over rice or with warm pita bread, fresh herbs, and a squeeze of fresh lemon.

Prep: 20 min
Cook: 25 min
Wait: 35 min
Total: 1 hr 20 min
Makes: 12 skewers (serves 4 as a main course)

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Ingredients

4 servings

2 lb (900 g) beef sirloin, trimmed of excess fat, cut into 1.5-inch cubes
½ cup (120 ml) pomegranate molasses
3 tbsp (45 ml) extra virgin olive oil
1 tsp (3 g) onion powder
1½ tsp (4 g) ground allspice
¾ tsp (2 g) ground cinnamon
4 cloves (20 g) garlic cloves, minced, minced
to taste freshly ground black pepper
to taste sea salt
1 cup (240 ml) water
½ cup (85 g) fresh pomegranate seeds, for garnish (optional)
¼ cup (15 g) fresh flat-leaf parsley, for garnish, roughly chopped (optional)
2 tbsp (10 g) fresh mint leaves, for garnish, roughly chopped (optional)
1 whole (100 g) fresh lemon, cut into wedges for serving (optional)

Equipment (6)

12 wooden or metal skewers (10 inches)
Large mixing bowl
6-quart Instant Pot or similar electric pressure cooker
Trivet (metal rack)
Measuring spoons and cups
Meat thermometer (optional but recommended)

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before assembling (or use metal skewers).
Cut beef into uniform 1.5-inch cubes so they cook evenly.
Have pomegranate molasses measured and ready before starting.
Trim excess fat from beef so the marinade coats properly.

1
Prepare the marinade
- In a large mixing bowl, whisk together 0.5 cup pomegranate molasses, 3 tbsp olive oil, 1 tsp onion powder, 1.5 tsp ground allspice, 0.75 tsp ground cinnamon, minced garlic, and a pinch of sea salt and black pepper.
- The mixture should be fragrant and deeply spiced, with no lumps of spice.
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Ready when: Spices are fully dissolved and the mixture is well blended
Tip: Whisk vigorously to ensure cinnamon and allspice don't clump together, which would create bitter pockets.
2
Marinate the beef
- Add the 2 lb beef sirloin cubes to the marinade and toss gently but thoroughly until every piece is evenly coated.
- Cover the bowl and refrigerate for 15–20 minutes while you prepare the skewers.
- This short marinating time is enough to flavor the meat without making it mushy.
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Ready when: All beef pieces are coated with the marinade
Tip: Don't marinate longer than 20 minutes—pomegranate molasses is acidic and will begin to break down the meat's texture.
3
Thread the skewers
- Remove the beef from the marinade (reserve the remaining marinade in a separate bowl).
- Thread 4–5 beef cubes onto each wooden or metal skewer, leaving a small gap between pieces so the heat circulates.
- Arrange the filled skewers on a plate and set aside.
- Reserve the remaining marinade.
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Ready when: All 12 skewers are evenly threaded
Tip: Leave 1 inch of skewer exposed at the handle end so they're easy to grip and won't burn during cooking.
4
Set up the Instant Pot
- Place the metal trivet in the bottom of a 6-quart Instant Pot and add 1 cup water.
- Add the reserved marinade to the water and stir to combine.
- The liquid should have a rich amber color.
- Layer the beef skewers on the trivet, arranging them in a single layer if possible (you may stack them gently if needed—they'll still cook evenly with the pressure).
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Ready when: Skewers are sitting on the trivet and liquid has been added
Tip: The trivet keeps the meat out of direct contact with the pot bottom, ensuring even cooking and a better texture.
5
Pressure cook the beef
- Lock the Instant Pot lid in place and set the valve to sealing.
- Cook on high pressure for 8 minutes.
- This short cooking time is perfect for beef cubes—longer would make them tough.
- When the cooking time ends, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
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Ready when: Pressure indicator drops and the valve can be safely vented
Tip: Natural pressure release is crucial here—it keeps the meat tender. Quick venting will make the meat contract and toughen.
6
Check doneness and glazeOven 160°F / 70°C
- Carefully open the lid (steam will rise).
- The beef should be fork-tender, and the cooking liquid should have reduced slightly and taken on a deep color.
- If you wish, insert a meat thermometer into the thickest piece—it should read 160°F (71°C) for medium.
- The skewers can be served directly from the pot or transferred to a serving platter, then drizzled with the remaining glaze from the pot.
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Ready when: Beef is tender and cuts easily with a fork, internal temperature 160°F (71°C)
Tip: If you prefer a thicker glaze, use the sauté function to reduce the cooking liquid by half before serving.
7
Garnish and serve
- Transfer the skewers to a serving platter and pour any remaining glaze over them.
- Garnish with fresh pomegranate seeds, chopped flat-leaf parsley, and fresh mint if desired.
- Serve immediately with lemon wedges on the side, alongside warm pita bread or over a bed of fluffy white rice.
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Ready when: Skewers are plated and garnished
Tip: The tart pomegranate molasses glaze balances beautifully with the warm spices and rich beef—a squeeze of fresh lemon brightens all the flavors.

Good to know

Tips

Pomegranate molasses is key to authentic flavor—it's a tart-sweet concentrate sold in Middle Eastern and specialty markets. Don't substitute with regular pomegranate juice, which won't have the depth or acidity needed.
Beef sirloin is leaner than ribeye and won't dry out in the Instant Pot, but don't exceed 8 minutes on high pressure or the cubes will become mealy. If your Instant Pot runs hot, use 7 minutes and test.
If you don't have a trivet, crumple a ball of aluminum foil under the skewers to keep them from resting on the hot pot bottom. This prevents sticking and allows the braising liquid to circulate.
For a festive presentation, arrange the skewers on a bed of fluffy white or yellow rice mixed with fresh herbs, and drizzle the pan glaze over everything. This is how ghabga is traditionally plated.

Make ahead

You can marinate the beef cubes (after threading onto skewers) for up to 4 hours in the refrigerator, covered, before cooking. Assemble the skewers up to 2 hours ahead and refrigerate; add 1–2 minutes to the pressure-cooking time if cooking from cold.

Storage & reheating

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the Instant Pot on low sauté for 3–4 minutes, stirring occasionally, or warm in a 300°F (150°C) oven covered with foil for 10 minutes. These skewers do not freeze well due to the pomegranate molasses glaze becoming grainy upon thawing.

Substitutions

beef sirloin, trimmed of excess fat → lamb shoulder, cut into 1.5-inch cubes. Lamb is traditional in many Middle Eastern kebab preparations. Cook for the same 8 minutes under pressure; it pairs beautifully with pomegranate molasses and warm spices.
pomegranate molasses → equal parts fresh lemon juice and pomegranate juice (2.5 tbsp each) reduced with 0.5 tsp sugar. Make a quick molasses substitute by simmering juice on the stovetop until thick and syrupy (about 5 minutes). Not identical in depth, but adds tang and sweetness.
ground allspice → 1 tsp ground coriander plus 0.5 tsp ground clove. This combination provides similar warm spice notes if allspice is unavailable. Adjust to taste.
beef sirloin, trimmed of excess fat → chicken thighs (boneless, skinless), cut into 1.5-inch pieces. Reduce pressure-cooking time to 5 minutes for chicken. Chicken soaks up the pomegranate-spice flavor beautifully and is lighter for Ramadan iftar.