“An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron.” - by Noahsmommy
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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 an outdoor grill 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 424 cal
- 21%
- Fat
- 33.1 g
- 51%
- Carbs
- 10.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 love..." See mored it and I will definitely make it again."
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