Here's a traditional Iranian way to barbecue marinated lamb and tomatoes. If you can't find sumac, try lemon pepper as a substitute.
This was very easy and came out great! I marinated the lamb overnight. I also used little grape tomatoes and alternated lamb and tomato on the skewer. Served with rice and a salad. My boyfriend loved it and I will definitely make it again. - 05 May 2010 (Review from Allrecipes USA and Canada)
Absolutely Delicous! My whole family loved this recipe. This was the best lamb kabob I ever had. One thing I did different was, while the kabob was on the grill I brushed some melted butter on both sides of the kabob. That helped the kabob to not get burned so easily and it made the kabob juicy. This recipe is a keeper. This kabob was better than a Persian restaurant. - 23 Apr 2017 (Review from Allrecipes UK & Ireland)
The marinade is delicious with grilled chicken breasts. - 10 Jan 2015 (Review from Allrecipes USA and Canada)