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)
I am a citified chef and a Persian restaurant owner for 35 years, I have to correct this recipe as Kabob Barg, this is some personal recipe for a kabob and is not the traditional authentic Persian recipe, please make sure the recipes given to this site is right and original to keep your site's visitors from miss understanding and miss leading. Thanks and regards, Mike Akef - 13 Jun 2018 (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)