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Persian Lamb Kebobs

Persian Lamb Kebobs

YIELD: 6 servings

1 cup plain yogurt

½ cup olive oil

2 tsps. black pepper

2 tsps. kosher salt

2 tsps. turmeric

4 cloves garlic, crushed

½ onion, sliced

3 sprigs fresh rosemary, chopped

2 lbs. lamb sirloin, diced into 2" pieces

2 to 3 Persian “sword” style skewers

For Basting Liquid:

3 Tbsps. butter

3 Tbsps. lemon juice

3 threads saffron

1 Tbsps. water

  1. In a large bowl, combine yogurt, oil, pepper, salt, turmeric, garlic, onion and rosemary; add lamb. Marinate for at least 4 hours, preferably overnight.

  2. Remove lamb from marinade; place onto skewers, leaving 4 inches at top and bottom.

  3. For Basting Liquid: In a small pot, combine butter, lemon juice, saffron and water; gently heat until butter has melted. Allow flavors to infuse for 5 minutes before using.

  4. Place skewers over a hot grill; sear. Baste at least twice, especially when turning. Cook until lamb reaches an internal temperature of 145°F. Remove from skewer; serve over rice.

Recipe: University of Colorado Housing & Dining Services, Boulder, CO/American Lamb Board

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