An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup fresh lime juice
- 2 large onions, grated
- 1 clove garlic, crushed
- ½ teaspoon saffron
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
- 4 tomatoes
- 1 tablespoon sumac powder (Optional)
Directions
Step 1
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.
Step 2
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Step 3
Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
Step 4
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.
Cook’s Note:
If you're serving this with rice, sprinkle with ground sumac, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 424 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat9g | 43% |
Cholesterol75mg | 25% |
Sodium452mg | 20% |
Total Carbohydrate10g | 4% |
Dietary Fiber2g | 9% |
Total Sugars5g | |
Protein22g | |
Vitamin C20mg | 98% |
Calcium48mg | 4% |
Iron2mg | 13% |
Potassium584mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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