Iranian lamb skewers

    8 hours 25 min

    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.

    10 people made this

    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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    Reviews in English (4)


    Absolutely Delicous! My whole family loved this recipe. This was the best lamb kabob I ever had. One thing I did different was, while the kabob was on the grill I brushed some melted butter on both sides of the kabob. That helped the kabob to not get burned so easily and it made the kabob juicy. This recipe is a keeper. This kabob was better than a Persian restaurant.  -  23 Apr 2017


    This was very easy and came out great! I marinated the lamb overnight. I also used little grape tomatoes and alternated lamb and tomato on the skewer. Served with rice and a salad. My boyfriend loved it and I will definitely make it again.  -  05 May 2010  (Review from Allrecipes US | Canada)


    I am a citified chef and a Persian restaurant owner for 35 years, I have to correct this recipe as Kabob Barg, this is some personal recipe for a kabob and is not the traditional authentic Persian recipe, please make sure the recipes given to this site is right and original to keep your site's visitors from miss understanding and miss leading. Thanks and regards, Mike Akef  -  13 Jun 2018  (Review from Allrecipes US | Canada)