Lamb and Tomato Kebabs

    8 hours 25 minutes

    Here's a traditional Iranian way to barbecue marinated lamb and tomatoes. If you can't find sumac, try lemon pepper as a substitute.

    3 people made this

    Serves: 6 

    • 1/2 cup (125ml) extra-virgin olive oil
    • 1/4 cup (65ml) fresh lime juice
    • 2 large onions, grated
    • 1 clove garlic, crushed
    • 1/2 teaspoon saffron
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 900g boneless lamb, cut into large cubes
    • 4 tomatoes
    • 1 tablespoon sumac

    Preparation:15min  ›  Cook:10min  ›  Extra time:8hours marinating  ›  Ready in:8hours25min 

    1. Combine olive oil, lime juice, onions, garlic, saffron, salt and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
    2. Preheat barbecue for medium-high heat and lightly oil the grate.
    3. Thread marinated lamb on long thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
    4. Grill kebabs until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac if desired before serving.

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    Reviews in English (4)


    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)