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 (6)


    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 used one onion and chopped instead of grated because I was lazy. Marinated cut up chicken for two hours because that's all the time I had. Thought it tasted great. Served with grilled asparagua and basmati rice  -  08 May 2019  (Review from Allrecipes USA and Canada)


    I did it under the broiler since it is 10 degrees outside. I also started by broiling mushrooms then added the lamb and then the tomatoes on a foil lined baking sheet. It came out beautifully. The juices were a great bonus.  -  18 Mar 2019  (Review from Allrecipes USA and Canada)