Entree: Iran – Khorasan – کباب خراسانی ➤ Kabab-e Khorasani (Skewered grilled marinated lamb kebabs typical of Iran's Khorasan region)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) boneless lamb shoulder, cut into 1 1/2-inch (4 cm) cubes
- 1 large onion, grated (about 8 oz / 225 g)
- 3 tbsp (45 ml) plain yogurt
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground cumin
- 1/8 tsp (0.5 g) ground cardamom (optional)
- Pinch saffron threads, soaked in 2 tbsp (30 ml) hot water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) melted butter or ghee for basting
- 4 medium tomatoes, halved (for grilling)
- Fresh flat-leaf parsley or mint, for garnish
- Wooden or metal skewers (if using wooden, soak 30 minutes)

Instructions

1. In a large bowl combine grated onion, yogurt, olive oil, minced garlic, salt, pepper, turmeric, cumin, cardamom (if using), saffron with its soaking water, and lemon juice. Mix until a smooth marinade forms. Add lamb cubes and toss to coat thoroughly. Cover and refrigerate at least 4 hours or preferably overnight.
2. Prepare grill for medium-high direct heat (or heat a heavy cast-iron grill pan). Thread marinated lamb cubes onto skewers, leaving small gaps between pieces; thread tomato halves on separate skewers or alongside the meat if space allows.
3. Bring skewers to room temperature (15–20 minutes) before grilling. Grill lamb skewers 8–12 minutes total, turning every 2–3 minutes and basting occasionally with melted butter, until exterior is well charred and an instant-read thermometer reads 140–145°F (60–63°C) for medium-rare to medium. Grill tomatoes until softened and lightly charred, about 6–8 minutes.
4. Remove skewers and let rest 5 minutes. Serve kebabs with grilled tomatoes and sprinkle with chopped parsley or mint. Accompany with steamed rice or flatbread and sliced raw onion if desired.