Saffron Lamb Rib Kababs

Name: Saffron Lamb Rib Kababs (Shishlik-e Shandiz)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 4 to 8
Cuisine: Iranian
Ingredients: Juice of 2 limes; 2 tablespoons butter; ½ teaspoon coarse sea salt (fleur de sel); ½ teaspoon turmeric; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 2 tablespoons olive oil; 4 flat, ½ in/1 cm-wide, sword-like metal skewers, or 6 bamboo skewers soaked in water for 2 hours; Sprigs of basil, mint, and tarragon; 1 bunch spring onions; 1 large onion, peeled and thinly sliced; 16 small lamb rib chops (2 racks, French cut); 1 cup/240 ml fresh lime juice; 1 tablespoon honey; ⅛ teaspoon ground saffron threads; Zest of 2 oranges; 1 bulb garlic (10 to 12 cloves), peeled and sliced; 1 cup/240 g plain yogurt; 2 teaspoons sea salt; 1 x 12 oz/340 g package of lavash or bread; 1 teaspoon freshly ground pepper

Shishlik-e Shandiz

Preparation info

Serves:
4 to 8

Difficulty
Easy
Ready in
30 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Lamb

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

Asia
Iran
Main course

Method

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.
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