An authentic Persian dish featuring grilled boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
424 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Step 2
Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
Step 3
Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
Step 4
Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.
Ingredients
1 teaspoon salt
¼ cup fresh lime juice
1 clove garlic, crushed
¼ teaspoon black pepper
½ cup extra-virgin olive oil
½ teaspoon saffron
2 large onions, grated
1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
