Persian Lamb Kabab Recipe

From Dorothy McNett's Recipe Book.

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See Also: Grilling · Main Dishes · Meat Dishes

Persian Lamb Kabab

From Dorothy McNett's recipes at This is another version of so many recipes for kababs. I like the use of pomegranate juice in this marinade. Serve this with a platter of freshly steamed rice.

1 onion, finely diced
8 cloves garlic, minced
2-3 big sprigs of fresh parsley, minced
1/2 cup olive oil
1/2 cup pomegranate juice
1 teaspoon sugar or honey
1 teaspoon fine sea salt
freshly ground peppercorns
boned leg of lamb, cut into 2 - 21/2 inch cubes

1 large sweet onion, cut into chunks
1 green or red sweet bell pepper, cut into chunks
10-12 large mushrooms

In batter bowl combine chopped onion, garlic, parsley, olive oil, juice, sugar or honey, salt and pepper, whisking well to blend ingredients. Add meat chunks and stir to coat. Cover and refrigerate several hours, or even overnight. Prepare grill or use a stove-top grill pan. Drain meat and arrange on skewers, alternating meat with onion, pepper and mushrooms. Grill to desired doneness, turning several times. If desired, the remaining marinade can be brought to the boil and then used as a dipping or glazing sauce.

Recipe created 2009-07-07.

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