Saffron-Infused Persian Lamb Kebabs with Sumac Onions
Succulent lamb kebabs infused with aromatic saffron, accompanied by tangy sumac onions for a traditional Persian touch.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Soak Saffron
Soak saffron threads in warm water for 5 minutes.
Tip: Soak the saffron in warm water to release its full aroma and color.
- 2
Combine Marinade
In a large bowl, combine saffron water, olive oil, grated onion, minced garlic, salt, and pepper.
- 3
Marinate Lamb
Add lamb cubes, mix well, cover, and refrigerate for at least 1 hour.
Tip: Marinate the lamb overnight for even more flavor infusion.
Preparing the Sumac Onions
- 1
Mix Ingredients
In another bowl, combine sliced onions with sumac powder, lemon juice, and a pinch of salt.
- 2
Toss and Rest
Toss well and let it sit for 15 minutes.
- 3
Drain
Drain any excess liquid before serving.
How to Make Saffron-Infused Persian Lamb Kebabs with Sumac Onions
Total time: 2 h 20 min · Yields 4 servings
- 1
Skewering
Thread marinated lamb cubes onto skewers.
- 2
Grilling
Preheat grill to medium-high heat and place skewers on the grill rack.
- 3
Basting
Occasionally brush with leftover marinade for juiciness.
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