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Persian Grilled Skewers 3

Serves 4 to 6 Appetizer meat, Appetizers

Persian Grilled Skewers 3

Persian Grilled Skewers 3 is a heartfelt tribute to the way Persian families gather around the table. This home-style version reflects the cherished tradition of hand-judged salt and generous use of fat, capturing the essence of family recipes passed down through generations. It's a dish that brings the warmth of Persian hospitality into everyday dining, often appearing on tables during weekend gatherings or festive occasions.

The skewers offer a tender bite, with lamb cubes that are richly infused with the earthy warmth of cumin and the mild sweetness of onion. A drizzle of olive oil ties it all together, ensuring each morsel is succulent and flavorful. Seasoned with just the right touch of fine sea salt and black pepper, this dish invites each diner to savor its simplicity and depth.

Ingredients

  • 600 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Start by peeling and finely grating the onion into a large mixing bowl. This will help tenderize the lamb and infuse it with flavor. Add the lamb cubes (600 g) to the bowl, ensuring they are evenly coated with the onion juice.
  2. Pour 2 tablespoons of olive oil over the lamb and onion mixture. Sprinkle 1 teaspoon of cumin over the top. Use your hands to massage the oil and cumin into the lamb, ensuring each piece is thoroughly coated. This step builds the foundational flavor of the dish.
  3. Season the mixture with fine sea salt and black pepper to taste. Mix again to distribute the seasoning evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
  4. Preheat your grill to medium-high heat. Thread the marinated lamb cubes onto metal or soaked wooden skewers, leaving a small gap between each piece to ensure even cooking.
  5. Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the lamb is browned on the outside and cooked to your desired level of doneness. The lamb should be slightly charred on the edges and juicy inside.
  6. Remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute within the meat.
  7. Finish by sprinkling a final touch of fine sea salt over the skewers. Serve immediately, allowing everyone to enjoy the skewers while they are hot and flavorful.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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