Saffron Lamb Rib Kababs

Shishlik-e Shandiz


Preparation info

  • Serves:

    4 to 8

    • Difficulty


    • Ready in

      30 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About



  • 16 small lamb rib chops (2 racks, French cut)


  1. For the lamb: Place the lamb rib chops in a colander and rinse in cold water. Pat completely dry and place in a large, non-reactive container or bowl.
  2. For the marinade: Place all the ingredients for the marinade in the container with the lamb and toss well. Cover with a lid or plastic wrap and marinate for 2 to 3 days in the fridge. Turn the chops