Saffron-Infused Persian Lamb Kebabs with Sumac Onions

Name: Saffron-Infused Persian Lamb Kebabs with Sumac Onions
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g lamb leg; 1 tsp saffron threads; 2 tbsp warm water; 3 tbsp olive oil; 1 large onion; 2 cloves garlic; Salt and pepper; 2 large red onions; 2 tbsp sumac powder; Juice of 1 lemon; Salt; 1 cup yogurt; 2 tsp cumin powder; 1 tsp turmeric powder; 1 tsp paprika; 2 tbsp lemon juice

A Flavorful Middle Eastern Delight

Succulent lamb kebabs infused with aromatic saffron, accompanied by tangy sumac onions for a traditional Persian touch.

1 h 45 min
4
Intermediate

Ingredients

For the Lamb Kebabs

500g lamb leg

cut into 2-inch cubes

1 tsp saffron threads

crushed

2 tbsp warm water

3 tbsp olive oil

1 large onion

grated

2 cloves garlic

minced

Salt and pepper

to taste

For the Sumac Onions

2 large red onions

thinly sliced

2 tbsp sumac powder

Juice of 1 lemon

Salt

to taste

For the Marinade

1 cup yogurt

2 tsp cumin powder

1 tsp turmeric powder

1 tsp paprika

2 tbsp lemon juice

Preparation

Marinating the Lamb

Soak Saffron

Soak saffron threads in warm water for 5 minutes.

Soak the saffron in warm water to release its full aroma and color.

Combine Marinade

In a large bowl, combine saffron water, olive oil, grated onion, minced garlic, salt, and pepper.

Marinate Lamb

Add lamb cubes, mix well, cover, and refrigerate for at least 1 hour.

Marinate the lamb overnight for even more flavor infusion.

Preparing the Sumac Onions

Mix Ingredients

In another bowl, combine sliced onions with sumac powder, lemon juice, and a pinch of salt.

Toss and Rest

Toss well and let it sit for 15 minutes.

Drain

Drain any excess liquid before serving.

Cooking Process

Skewering

Thread marinated lamb cubes onto skewers.

Grilling

Preheat grill to medium-high heat and place skewers on the grill rack.

Basting

Occasionally brush with leftover marinade for juiciness.

Plating & Serving