Lamb and Tomato Kebabs
Here's a traditional Iranian way to barbecue marinated lamb and tomatoes. If you can't find sumac, try lemon pepper as a substitute.
Ingredients
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
Directions
Preparation:15min ›
Cook:10min ›
Extra time:8hours marinating ›
Ready in:8hours25min
- 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.
- Preheat barbecue for medium-high heat and lightly oil the grate.
- Thread marinated lamb on long thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(7)
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)