Critical Moments
- •Cutting uniform 3-4cm cubes
- •Marinating at least 4 hours, preferably overnight
- •Medium-high heat for proper char without burning
- •Rotating to char all sides evenly
- •Not overcooking—medium doneness is ideal
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until powdered. Add 4 tbsp hot water and steep for at least 30 minutes. Reserve 2 tbsp for the basting butter.
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until powdered. Add 4 tbsp hot water and steep for at least 30 minutes. Reserve 2 tbsp for the basting butter.
Prepare the lamb
Trim the lamb of any sinew or large fat deposits, but leave some fat for flavor and moisture. Cut into 3-4cm cubes—relatively uniform size ensures even cooking. You should have roughly 30-36 pieces.
Critical Step
Uniform cube size ensures all pieces cook at the same rate. Too small and they'll overcook; too large and the outside burns before inside cooks. Some fat is essential for juiciness.
Common Mistakes
- •Cubes too large (raw inside when outside is done)
- •Cubes too small (dry, overcooked)
- •Trimming all fat (dry kebabs)
- •Very uneven sizes (inconsistent cooking)
Prepare the lamb
Trim the lamb of any sinew or large fat deposits, but leave some fat for flavor and moisture. Cut into 3-4cm cubes—relatively uniform size ensures even cooking. You should have roughly 30-36 pieces.
Critical Step
Uniform cube size ensures all pieces cook at the same rate. Too small and they'll overcook; too large and the outside burns before inside cooks. Some fat is essential for juiciness.
Common Mistakes
- •Cubes too large (raw inside when outside is done)
- •Cubes too small (dry, overcooked)
- •Trimming all fat (dry kebabs)
- •Very uneven sizes (inconsistent cooking)
Make the marinade
Grate one onion and collect with all its juice. In a large bowl, combine the grated onion with yogurt, most of the saffron water (reserve 2 tbsp), lemon juice, olive oil, garlic, turmeric, paprika (if using), cumin (if using), dried mint (if using), salt, and pepper. Mix thoroughly until combined.
Make the marinade
Grate one onion and collect with all its juice. In a large bowl, combine the grated onion with yogurt, most of the saffron water (reserve 2 tbsp), lemon juice, olive oil, garlic, turmeric, paprika (if using), cumin (if using), dried mint (if using), salt, and pepper. Mix thoroughly until combined.
Marinate the lamb
Add lamb cubes to the marinade and toss thoroughly to coat every piece. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours). Stir or turn the bowl once or twice during marinating.
Critical Step
Marinating tenderizes the lamb and allows the saffron, garlic, and spice flavors to penetrate deeply. Overnight marinating gives significantly better results than shorter times.
Marinate the lamb
Add lamb cubes to the marinade and toss thoroughly to coat every piece. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours). Stir or turn the bowl once or twice during marinating.
Critical Step
Marinating tenderizes the lamb and allows the saffron, garlic, and spice flavors to penetrate deeply. Overnight marinating gives significantly better results than shorter times.
Prepare the saffron butter
Melt the butter and mix with the reserved 2 tbsp saffron water. Keep warm for basting.
Prepare the saffron butter
Melt the butter and mix with the reserved 2 tbsp saffron water. Keep warm for basting.
Prepare vegetables for skewering
Cut the second onion into wedges (quartered through root, then separated into double-thick layers). If using bell pepper, cut into 3cm squares. Keep tomatoes whole if small, or halve if large.
Prepare vegetables for skewering
Cut the second onion into wedges (quartered through root, then separated into double-thick layers). If using bell pepper, cut into 3cm squares. Keep tomatoes whole if small, or halve if large.
Prepare the grill
Light a charcoal grill and let coals burn until covered with white ash, about 30 minutes. Spread in an even layer. Heat should be medium-high—slightly less intense than for barg or koobideh, since the cubes need more time to cook through.
Prepare the grill
Light a charcoal grill and let coals burn until covered with white ash, about 30 minutes. Spread in an even layer. Heat should be medium-high—slightly less intense than for barg or koobideh, since the cubes need more time to cook through.
Thread the skewers
Remove lamb from marinade, letting excess drip off but keeping some coating. Thread onto metal skewers, alternating lamb cubes with onion wedges and pepper squares if using. Leave small gaps between pieces for even heat circulation. Thread tomatoes on separate skewers or at the end of lamb skewers.
Thread the skewers
Remove lamb from marinade, letting excess drip off but keeping some coating. Thread onto metal skewers, alternating lamb cubes with onion wedges and pepper squares if using. Leave small gaps between pieces for even heat circulation. Thread tomatoes on separate skewers or at the end of lamb skewers.
Grill the kebabs
Oil the grill grate or use the suspended skewer method. Place skewers on the grill. Cook for 3-4 minutes on the first side until charred. Rotate 90 degrees and grill another 3-4 minutes. Continue rotating and grilling until all sides are charred and lamb is cooked to your preference—about 10-12 minutes total for medium (slightly pink center).
Critical Step
The cubes need time to cook through while developing char. Rotating ensures even browning on all sides. Medium doneness (slightly pink center) gives the juiciest results.
Common Mistakes
- •Not rotating (one side burns)
- •Overcooking (dry, tough lamb)
- •Undercooking (chewy, raw center)
- •Flipping too frequently (doesn't develop char)
Grill the kebabs
Oil the grill grate or use the suspended skewer method. Place skewers on the grill. Cook for 3-4 minutes on the first side until charred. Rotate 90 degrees and grill another 3-4 minutes. Continue rotating and grilling until all sides are charred and lamb is cooked to your preference—about 10-12 minutes total for medium (slightly pink center).
Critical Step
The cubes need time to cook through while developing char. Rotating ensures even browning on all sides. Medium doneness (slightly pink center) gives the juiciest results.
Common Mistakes
- •Not rotating (one side burns)
- •Overcooking (dry, tough lamb)
- •Undercooking (chewy, raw center)
- •Flipping too frequently (doesn't develop char)
Baste with saffron butter
During the last 2-3 minutes of grilling, brush the kebabs generously with saffron butter on all sides. Allow the butter to sizzle and create a glossy coating.
Baste with saffron butter
During the last 2-3 minutes of grilling, brush the kebabs generously with saffron butter on all sides. Allow the butter to sizzle and create a glossy coating.
Rest and serve
Remove skewers from grill and let rest for 2-3 minutes. Serve on a bed of saffron rice or on lavash bread. Slide meat and vegetables off skewers using the bread. Sprinkle generously with sumac and garnish with fresh herbs if using.
Rest and serve
Remove skewers from grill and let rest for 2-3 minutes. Serve on a bed of saffron rice or on lavash bread. Slide meat and vegetables off skewers using the bread. Sprinkle generously with sumac and garnish with fresh herbs if using.
Complete the presentation
Serve with traditional accompaniments: grilled tomatoes, raw onion slices with sumac, sabzi khordan (herb platter), and fresh bread. Offer extra sumac at the table for sprinkling.
Complete the presentation
Serve with traditional accompaniments: grilled tomatoes, raw onion slices with sumac, sabzi khordan (herb platter), and fresh bread. Offer extra sumac at the table for sprinkling.
Resting Required
3 min - Allows juices to redistribute throughout the cubes
