Lari Kabob (Yogurt Kebab) - Cooking with Yousef

Cut the leg of lamb into pieces, aiming for uniform sizes of about 2 inches.

Marinate the meat with the yogurt, salt, pepper, onion, and garlic.

Massage the onion to extract juice and mix it with the garlic before adding to the meat.

Massage the meat with the marinade thoroughly, adjusting salt and pepper to taste.

Cover and refrigerate the marinated meat for a minimum of 24 hours, preferably up to 84 hours.

After marinating, remove the onion and garlic pieces from the meat before skewering.

Skewer the marinated meat pieces, ensuring they are of uniform size for even cooking.

Grill the skewers over medium heat, turning frequently to avoid burning due to the yogurt.

Brush the skewers with butter mixed with saffron while grilling.

Grill tomatoes alongside the kebabs, ensuring they are cooked properly.

Equipment Needed

Spice Level:

Allergens