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Grilled Persian Lamb Kababs

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
505 min
SERVINGS
6 servings
Dinner Persian
Grilled Persian Lamb Kababs
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large onions, grated
  • 1 clove garlic, crushed
  • 1/2 teaspoon saffron
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
  • 4 tomatoes
  • 1 tablespoon sumac powder
Instructions
1
Combine a generous amount of olive oil with freshly squeezed lime juice, finely chopped onions, minced garlic, saffron threads, salt, and pepper in a large, zip-top food storage bag. Place the lamb pieces inside the bag; seal and vigorously shake to ensure everything is well combined. Refrigerate the marinated lamb overnight or for up to 24 hours.
2
Prepare an outdoor grill for medium-high heat and lightly brush the metal grate with olive oil to prevent sticking. Thread the marinated lamb pieces onto long, thin metal skewers, leaving a small space between each piece. Thread whole tomatoes on another skewer, making sure they're securely attached. Brush the lamb and tomatoes with the marinade, discarding any remaining marinade.
3
Grill the kebabs over medium-high heat for approximately 5 minutes on each side, or until the lamb reaches your desired level of doneness and the tomatoes are hot and have a nice grill mark. Sprinkle with sumac, if desired, before serving.