How to make Shishlik Kebab?
Here are the ingredients and simple recipe for making Persian Shishlik Kebab at home.
Equipment
- Skewers
Ingredients
- 2 lbs Lamb (preferably leg or shoulder), cubed
- 1 Onion large - finely chopped
- 1 ½ cups Olive oil
- 2 tbsp Lemon juice
- 1 tbsp Brewed saffron
- Salt and pepper to taste
- Fresh parsley for garnish
- 10 Tomatoes for garnish
- 1 glass Yogurt
Instructions
- Wash and peel the onions, then chop them or use a blender to get their juice.
- Add chopped onion, yogurt, saffron, olive oil, lemon juice, and pepper in a large bowl. Put it aside.
- Cut the ribs into equal sizes with a sharp knife or ask the butcher to cut the meat instead to prepare the meat.
- Add the cubed lamb to the marinade. Make sure all the pieces are well coated. Cover the bowl and let it marinate in the refrigerator overnight. If you are short on time, let it marinate for at least an hour. To ensure the flavors fully penetrate the meat. Adding salt in this step meat makes the Kebab dry out.
- In this step, you need skewers. To skewer meat, hold the bone part of the shashlik in your hand and gently slide the meat from the upper part of the rib onto the skewer, ensuring that the skewer passes through the center of two rib bones. By doing so, the kebabs will remain stable on the skewers and won't rotate during grilling.Consider that all ribs' curvature is on the same side since the top of the bone is thinner than other parts, and it burns quickly.
- Preheat your grill to medium-high heat and sprinkle salt on the ribs and then place the skewers on the grill and cook for about 30 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
- Remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat.
- Garnish with fresh parsley, tomatoes and serve your Kebab with rice, salad, or grilled vegetables.