Lamb and Tomato Kebabs

Lamb and Tomato Kebabs

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


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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