Photograph of the finished Shishlik Iranian

Middle East · Sườn cừu nướng xiên Shishlik Shiraz

Shishlik Iranian

50 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb ribs (carré) Lamb ribs (carré) 4 lb
  • Photograph of Onion Onion 4
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Lime Lime 4
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Sumac powder Sumac powder 1.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking