Saffron Lamb Rib Kababs

Name: Saffron Lamb Rib Kababs (Sishlik)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 2 tablespoons butter; Bunch of spring onions; 1 large onion, peeled and thinly sliced; 2 teaspoons sea salt; 1 cup (240 ml) Fresh lime juice; 16 small lamb rib chops (2 racks, French cut); Zest of 2 oranges; 1 bulb garlic (10 to 12 cloves), peeled and crushed; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water*; 1 teaspoon freshly ground pepper; Bunch of Fresh basil; ½ teaspoon turmeric; ⅛ teaspoon ground saffron; 1 x 12 oz (350 g) package of lavash bread; 1 cup (240 g) plain yogurt; ½ teaspoon coarse sea salt; 2 tablespoons olive oil; Juice of 2 limes; 1 tablespoon honey

Sishlik

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

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

Asia
Iran
Main course

Method

Place the lamb rib chops in a colander and rinse in cold water. Pat dry thoroughly and place in a large, non-reactive container or bowl.
Place all the ingredients for the marinade in a food processor and pulse until you have a grainy sauce. Pour over the lamb and rub each chop thoroughly all over in the marinade. Cover with a lid or plastic wrap and marinate fo