📝 About This Recipe
Transport your senses to the bustling bazaars of Tehran with these succulent, flame-kissed lamb kebabs. Marinated in a rich blend of aromatic saffron, tangy Greek yogurt, and warm spices, the meat becomes incredibly tender and infused with deep, complex flavors. Finished with a sweet-and-sour pomegranate glaze, this dish offers a perfect balance of smoky char and bright acidity that defines high-end Middle Eastern grilling.
🥗 Ingredients
The Meat
- 2 pounds Boneless Lamb Shoulder or Leg (trimmed of excess silver skin and cut into 1.5-inch cubes)
Aromatic Marinade
- 1/2 cup Greek Yogurt (full fat preferred for tenderness)
- 1 Yellow Onion (grated, with juice squeezed out and reserved)
- 4 Garlic Cloves (minced into a paste)
- 1/2 teaspoon Saffron Threads (bloomed in 2 tablespoons of hot water)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Pomegranate Glaze & Vegetables
- 1/4 cup Pomegranate Molasses (high quality)
- 1 tablespoon Honey
- 2 Red Bell Peppers (cut into 1.5-inch squares)
- 1 large Red Onion (cut into wedges)
- 12 pieces Cherry Tomatoes (left whole)
Garnish
- 1/4 cup Fresh Mint and Parsley (roughly chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and crunch)
👨🍳 Instructions
-
1
Prepare the lamb by cutting it into uniform 1.5-inch cubes. Ensuring they are the same size allows for even cooking across all skewers.
-
2
In a large glass bowl, whisk together the Greek yogurt, grated onion juice, minced garlic, lemon juice, and the bloomed saffron water.
-
3
Stir in the cumin, coriander, kosher salt, and black pepper until the marinade is a vibrant yellow and well-emulsified.
-
4
Add the lamb cubes to the marinade, tossing thoroughly to ensure every piece is coated. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours).
-
5
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
-
6
In a small bowl, whisk the pomegranate molasses and honey together to create the finishing glaze. Set aside.
-
7
Thread the marinated lamb onto skewers, alternating with pieces of red bell pepper, red onion wedges, and cherry tomatoes.
-
8
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grates to prevent sticking.
-
9
Place the skewers on the grill. Cook for 3-4 minutes on the first side without moving them to develop a nice crust and char marks.
-
10
Rotate the skewers 90 degrees and cook for another 3 minutes. Continue rotating until all sides are browned.
-
11
During the last 2 minutes of cooking, generously brush the pomegranate glaze over the lamb and vegetables. Let it caramelize slightly but watch closely so the sugar doesn't burn.
-
12
Remove the kebabs from the grill when the internal temperature of the lamb reaches 135°F for medium-rare or 145°F for medium.
-
13
Transfer to a platter and tent loosely with foil. Let the meat rest for 5 minutes to allow the juices to redistribute.
-
14
Garnish with fresh herbs and pomegranate arils before serving warm.
💡 Chef's Tips
Don't skip the onion juice; it contains enzymes that naturally tenderize the lamb fibers better than the pulp alone. Use lamb shoulder for the best flavor-to-fat ratio; the fat renders beautifully on the grill and keeps the meat moist. If you don't have saffron, a pinch of turmeric can provide a similar color, though the floral aroma will be missing. Avoid packing the meat too tightly on the skewers; leave a tiny bit of space between items so the heat can circulate and brown all edges. Always use a meat thermometer; lamb can go from perfectly juicy to dry very quickly if overcooked.
🍽️ Serving Suggestions
Serve over a bed of fluffy Saffron Basmati Rice (Chelow) with a pat of butter on top. Pair with a side of cool Cucumber Yogurt Dip (Mast-o-Khiar) to balance the smoky heat. Warm pita or lavash bread is essential for wrapping the tender meat and catching the juices. A crisp Shirazi salad (diced cucumber, tomato, and onion) provides a refreshing textural contrast. For a beverage, a chilled glass of dry Rosé or a traditional salty yogurt drink (Doogh) works beautifully.