Shish Kabab

Name: Shish Kabab (Shish kabab)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 10 cloves garlic, peeled; 6 large tomatoes, quartered; 4 green peppers, seeds and ribs removed, cut into 1-in/2.5cm squares; 4 green peppers, seeds and ribs removed, cut into 1-in/2.5cm squares; 6 bamboo skewers; 10 bay leaves; 10 white button mushrooms; 10 pearl onions or 3 large ones, peeled and cut into 2-in/5cm cubes; Bunch of fresh spring onions; 2 cups (480 g) plain drained yogurt; 1 package (12-ounces/345 g) lavash bread; ½ cup (110 g) butter; Bunch of fresh basil; 1 large onion, chopped; 4 cloves garlic, sliced; ½ cup (120 ml) apple cider vinegar; Juice of 1 lime; ½ cup (120 ml) olive oil; 2 teaspoons fresh ground black pepper; 2 teaspoons sea salt; 1 cup (85 g) chopped fresh dill; 1 teaspoon dried thyme; Zest of 1 lime; 2 cups (480 g) plain whole yogurt; 2 pounds (900 g) lamb, veal (or beef, from the boned loin or sirloin, or boneless chicken thighs, cut into 2-inch/5cm cubes); 2 pounds (900 g) lamb, veal (or beef, from the boned loin or sirloin, or boneless chicken thighs, cut into 2-inch/5cm cubes); 2 pounds (900 g) lamb, veal (or beef, from the boned loin or sirloin, or boneless chicken thighs, cut into 2-inch/5cm cubes); 2 pounds (900 g) lamb, veal (or beef, from the boned loin or sirloin, or boneless chicken thighs, cut into 2-inch/5cm cubes); 2 pounds (900 g) lamb, veal (or beef, from the boned loin or sirloin, or boneless chicken thighs, cut into 2-inch/5cm cubes); 2 pounds (900 g) lamb, veal (or beef, from the boned loin or sirloin, or boneless chicken thighs, cut into 2-inch/5cm cubes)

Shish kabab

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Marinade

1 large onion, chopped
4 cloves garlic, sliced
½ cup (

Asia
Iran
Lunch
Main course
Southeast Asia

Method

In a long, shallow glass or Pyrex dish combine all the marinade ingredients and set aside.
Thread each piece of meat onto the bamboo skewers, alternating them with pieces of pepper, tomatoes, garlic, onions, mushrooms, and bay leaves. Place the skewers in the marinade.
Agitate the dish so that the marinade coats all sides of the kababs. Cover and mari