An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 8 hrs 25 mins
Servings: 6
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup fresh lime juice
- 2 large onions, grated
- 1 clove garlic, crushed
- ½ teaspoon saffron
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
- 4 tomatoes
- 1 tablespoon sumac powder (Optional)
Steps
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
- 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.
