Photograph of the finished Dandeh kebab

Middle East · Sườn cừu nguyên dải nướng Dandeh kebab

Dandeh kebab

50 min Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb ribs (carré) Lamb ribs (carré) 4.2 lb
  • Photograph of Onion Onion 4
  • Photograph of Lime Lime 4
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Sumac powder Sumac powder 1.1 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Keeping the lamb ribs whole, not separating them into pieces, is the meaning of the word dandeh.
  2. 2 Grate the onion to extract the juice, then mix it with lemon juice, olive oil, and pepper.
  3. 3 Marinate the entire rib strip for 6 hours and omit saffron; this version relies solely on rib fat and smoke.
  4. 4 Clamp the ribbed strip between two parallel iron skewers to prevent it from sagging.
  5. 5 Grill over medium heat for 16 minutes, rotating regularly so that the fat drips onto the charcoal, creating smoke that clings to the meat.
  6. 6 Spread melted butter over the mixture, then sprinkle with salt and sumac, and serve with roasted tomatoes.

With an appliance

  • Charcoal grill 45 min

    Grill over charcoal, keeping the grill 15 cm above the grate, for 16 minutes, rotating every 4 minutes; keep it away from the charcoal as the fat is highly flammable.

Start cooking