Shishlik Iranian

Method

1. 1 Separate the lamb ribs bone by bone and then lightly pound the meat.
2. 2 Grate the onion and extract the juice, then mix it with lemon juice, saffron, and pepper.
3. 3 Marinate the ribs for 12 hours in the refrigerator and only season with salt right before grilling.
4. 4 Skewer each rib so that the bone is sticking out and doesn't burn.
5. 5 Grill over high heat for 3 minutes on each side until the fat around the ribs is crispy.
6. 6 Spread saffron butter and sprinkle with sumac, serve with roasted tomatoes.

With an appliance

• Charcoal grill 45 min

  Grill over charcoal, keeping the skewers 10 cm above the grill for 6 minutes, flipping at the 3rd minute; the fat will drip onto the charcoal, creating a fragrant smoke.