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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron. 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 (optional) |
Directions:
1. 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.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the 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 grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.
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