Entree: Iran – Persian Gulf Coast – کباب میگو ➤ Kabab-e Meygoo (Grilled marinated shrimp skewers flavored with Persian spices and saffron)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 20 min

Total 35 min

Ingredients

- 20 large shrimp, approx. 1 lb (454 g), peeled and deveined, tails on
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 small onion, grated, approx. 3 oz (85 g)
- 2 garlic cloves, minced
- 1 tbsp (15 ml) white vinegar
- 1 pinch saffron threads, crushed, soaked in 1 tbsp (15 ml) hot water
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1.5 g) ground black pepper
- 1 tsp (5 g) ground sumac, plus extra for sprinkling
- 1 tbsp (15 ml) finely chopped fresh parsley
- 8-10 wooden skewers, soaked in water 30 minutes
- Lemon wedges for serving (no measurement)

Instructions

1. Combine grated onion, minced garlic, olive oil, lemon juice, vinegar, crushed saffron with its soaking water, turmeric, salt, and black pepper in a bowl to form the marinade.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 20–30 minutes (do not marinate much longer or shrimp will become mushy).
3. Thread 3–4 shrimp per skewer, keeping them snug but not overlapping.
4. Preheat a grill or broiler to medium-high heat and oil the grates or a grill pan.
5. Grill the shrimp skewers 2–3 minutes per side, until opaque and just cooked through; avoid overcooking.
6. Transfer to a serving platter, sprinkle with ground sumac and chopped parsley, and serve immediately with lemon wedges.