Iranian lamb skewers

    Iranian lamb skewers


    3 people made this

    About this recipe: In this Persian dish, cubes of lamb are marinated in garlic, lime and saffron, threaded onto skewers, grilled on the barbecue and served with grilled tomatoes.

    Serves: 6 

    • 125ml extra-virgin olive oil
    • 4 tablespoons fresh lime juice
    • 2 large onions, grated
    • 1 clove garlic, crushed
    • 1/2 teaspoon saffron threads
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 785g boneless lamb, cut into 1.25x3.75cm pieces
    • 4 tomatoes
    • 1 tablespoon sumac (optional)

    Prep:15min  ›  Cook:10min  ›  Extra time:8hr marinating  ›  Ready in:8hr25min 

    1. Combine olive oil, lime juice, onions, garlic, saffron, salt and pepper in a large resealable freezer bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
    2. Preheat a barbecue for medium-high heat and lightly oil the cooking grate.
    3. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
    4. Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grilled marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.


    Sumac comes from dried berries that are grown in the Mediterranean. They taste sour and fruity. You can find them in Middle Eastern speciality shops or online.

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