Turkish Grilled Onions
A perfect side for BBQ meats, this onion dish might be simple, but don’t let that fool you on how amazing it is!
Turkish grilled onions
- 3 large onions (red or white)
- 1 tbsp good quality rapeseed oil
- 1 tbsp pomegranate molasses
- 2 tsp fresh lemon zest
- ½ tsp Maldon salt
- 2 tbsp chopped fresh parsley
Set up the BGE or bbq to cook direct at 450 deg F and place a half moon cast iron griddle pan on to heat up.
Peel the onions, leaving the root section on, and cut them into quarters.
Toss them in the rapeseed oil and cook on the griddle for 30 minutes turning frequently until they are soft, caramelized and charred.
Remove them from the heat and cut off the root section.
Cut the onions into smaller, bite-sized leaves.
Chop the lemon zest into small pieces and mix with the Maldon salt.
Toss the grilled onions with the pomegranate molasses and sprinkle with the lemon zest mixture and the chopped fresh parsley.
As an alternative, and if you have it, you can use 2 tsp sumac instead of the lemon zest & salt mixture.