How To Make The Best Persian Lamb Shish Kebab | Ep 580

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Start by making the marinade in a bowl.

Add 1 teaspoon of salt to the bowl.

Add 0.5 teaspoon of black pepper.

Add 1 tablespoon of sumac.

Add 1 tablespoon of lemon juice.

Add 3 tablespoons of olive oil.

Add 2 heaped tablespoons of Greek style yogurt and mix everything together.

Bring in one whole brown onion and finely chop it.

Add the chopped onion to the marinade and set it aside.

Trim excess fat and sinew from 480 grams of lamb backstrap.

Cut the lamb into cubes and add it to the marinade.

Mix the lamb with the marinade, squeezing to tenderize and release onion juices.

Cover the bowl and refrigerate for at least 4 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the cling wrap from the marinated lamb and mix it again to ensure even coating.

Skewer the lamb onto long metal skewers, leaving gaps between pieces for even cooking.

Optionally, add pieces of onion from the marinade onto the skewers for flavor.

Place the skewers on the grill and flip them every 30 seconds to seal the meat.

Cook for about 4 to 5 minutes until the lamb is medium cooked.

Check the largest piece for firmness to ensure it's cooked through.

Serve the kebabs on a plate with saffron rice, mint, onion, radish, and lemon.

Push the kebabs off the skewers onto the plate and add grilled tomato and chili.

Drizzle melted butter over the kebabs before serving.

Cooking Techniques

Equipment Needed

Spice Level: