Lamb Kabab Recipe

Lamb Kabab Recipe

  • 1 pound lean lamb tenderloin or leg meat, boned and cut into 2-inch cubes
  • 4 large tomatoes, halved
  • 1 large onion, peeled and sliced
  • 4 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh lime juice
  • 1/4 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
  • 1/2 cup melted butter or ghee
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
  • 1/2 teaspoon freshly ground black pepper
  • 6 flat, 1/8-inch-wide swordlike skewers
  • 1 package (12 ounces) of lavash bread
  • Bunch of fresh scallions
  • Bunch of fresh basil
  1. Pound the lamb pieces lightly with a heavy-bladed knife to tenderize, and make shallow incisions in them. Place the lamb in a large glass or Pyrex bowl.
  2. Add the onion, garlic, salt, pepper, lime juice, and saffron water and mix well. Cover and marinate for at least 24 and up to 72 hours in the refrigerator. Turn the meat twice during this time.
  3. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals glow. You can use a hair dryer to accelerate this process.
  4. Meanwhile, thread 5 or 6 pieces of meat onto each skewer, leaving a few inches free on both ends. Spear tomatoes onto separate skewers.
  5. For basting, combine the butter, lime juice, saffron water, salt, and pepper in a small saucepan. Keep warm over very low heat.
  6. When the coals are glowing, place the tomatoes on the grill; then 1 minute later place the skewered meat on the grill. Grill for 3 to 4 minutes on each side, turning frequently, and basting occasionally. The total cooking time should be 6 to 10 minutes. The meat should be seared on the outside, pink and juicy on the inside.
  7. Spread lavash bread on a serving platter. When the meat is done, steady it with a piece of lavash bread while you pull it off the skewer. Brush with the basting mixture, garnish with grilled tomatoes, and cover with lavash bread to keep the food warm.
  8. Serve immediately with saffron steamed rice , lavash bread, and fresh scallions and basil. NUSH-E JAN!
  9. Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran’s traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months.