Persian Recipe: Lamb Kababs

* 1 lb lean lamb, cut into 2″ cubes
* 10 cherry tomatoes


  • 1/2 cup fresh lime juice
  • 1/4 tsp ground saffron threads dissolved in 2 Tbsp hot water
  • 4 cloves garlic, crushed
  • 2 tsp black pepper
  • 1 large onion, sliced
  • 2 tsp salt


  • 1/4 tsp ground saffron threads dissolved in 2 Tbsp hot water
  • juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup ghee or butter

Marinate: pound the lamb pieces lightly with a heavy knife to tenderize. Place the lamb in a ziplock bag. Add the onion, garlic, salt, pepper, lime, and saffron water. Seal and marinate for at least 24 hours and up to 72 in the refridgerator. Turn at least twice.

Make baste: combine butter, lime juice, saffron water, salt and pepper in a small sauce pan. Keep warm over low heat.

Grill: start a bed of charcoal at least 30 minute before you want to grill the lamb. Meanwhile thread 5 – 6 pieces of meat onto each skewer, alternating with cherry tomatoes. Grill for 3 -4 minutes on each side, turning and basting frequently. The total cooking should be 6 – 10 minutes.

Serve: Spread a piece of lavash break on a serving platter. When the meat is done, remove from the skewer and place on the bed of lavash, surrounded by tomatoes. Baste once and cover with lavash to keep warm.

– in a hurry? there’s an enzyme in the onion that helps to break down the meat. If your marinating for 24 hours or more, slice the onions. If you don’t have that much time, liquify the onion with a grater and the enzymes with break down the meat twice as fast.

recipes from Culinary Communion

Seattle writer, Judy Schwartz Haley, blogs about raising a toddler while battling cancer, finishing a degree, and fending off ninjas. Also, she needs more coffee.
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