Shishlik kebab is one of the most famous and oldest Iranian kebabs made with marinated lamb chops and served with steamed Persian rice (Chelo).
What are the Ingredients?
- 12 lamb chops
- 3 big onions
- salt and pepper
- 3tbsp brewed saffron
- 4tbsp lime juice
- 4tbsp olive oil
- 4tbsp butter
- 4tbsp lime juice
- Salt and black pepper
- 3tsp brewed saffron
- 8 tomatoes
- 4 green hot peppers
- 2 onions
- fresh herbs
|Preparation time: 5 minutes||Cooking time: 20 minutes||Cooking method: Grilling|
|Cooking Skills: Easy||Meal: Lunch/dinner||Suitable for: 4 people|
How to prepare Shishlik?
Step 1: Preparing Ingredients
Grate the onions and squeeze them. Collect their juice in a big bowl. Discard the grated onions.
Step 2: Marinating Lamb Chops
Add brewed saffron, salt, pepper, olive oil, and lime juice to the bowl. Put in the lamb chops and toss to marinate. Put the mixture in a covered container and keep it refrigerated for a minimum of 12 hours to a maximum of 24 hours.
Step 3: Preparing Baste
Put all the basting ingredients in a saucepan and mix them over low heat for a couple of minutes.
Step 4: Skewering and Grilling
Leave the lamb chops out for about 15 minutes prior to grilling.
Thread the lamb chops on wide metal skewers making sure to pass the skewer through the thick parts of the meat. Grill them over charcoal barbeque and flip them a few times to have an even grilling. Baste them with a brush while grilling until all the basting liquid is used. Shashlik should be nicely seared on the outside but pink and juicy on the inside.
Skewer the tomatoes, and peppers as well and grill them over barbeque as an accompaniment to Shishlik.
Put Shishlik Kababs on a platter, sprinkle some sumac, and garnish with grilled tomatoes, grilled peppers, fresh onion, fresh herbs, and lime.
You can either serve it with perfect steamed Persian rice (Chelo) or with Iranian flat bread.
Persian Steamed Rice (Chelo) Recipe
Delicious Iranian Side Dishes
How to brew saffron?