Name: Persian Grilled Lamb Kebabs with Saffron Yogurt
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Persian cuisine
Ingredients: 680 g boneless lamb leg (cut into 1.5-inch cubes); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 0.25 tsp saffron threads (crushed and steeped in 2 tbsp hot water); 1 pcs onion (medium, quartered); 1 pcs bell pepper (any color, cut into 1.5-inch pieces); 2 pcs garlic (cloves, minced); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste); 1 cup plain greek yogurt (full-fat recommended); 0.125 tsp saffron threads (crushed and steeped in 1 tbsp hot water); 1 pcs garlic (clove, minced); 1 tbsp fresh mint (chopped); 0.125 tsp salt (or to taste)

Juicy, lightly charred lamb kebabs are artfully arranged on a white platter, glistening with a rich saffron yogurt sauce and sprinkled with fresh parsley.

These Persian Grilled Lamb Kebabs feature succulent chunks of lamb, marinated in a vibrant mix of saffron, lemon, and olive oil. Threaded onto skewers with sweet onions and bell peppers, they are grilled to smoky perfection, imparting a delicious char and locking in their rich, aromatic flavors. The kebabs are served alongside a refreshing and tangy saffron-infused yogurt sauce, which beautifully cuts through the richness of the lamb. This dish is a celebration of Persian culinary tradition, offering a delightful balance of savory, acidic, and subtly sweet elements. Perfect for a barbecue or an elegant weeknight meal, it brings exotic elegance and robust flavors to any table.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 4

Instructions

Prepare the Lamb Marinade

1In a large bowl, combine the lamb cubes, olive oil, lemon juice, steeped saffron, minced garlic, salt, and black pepper. Mix well to ensure all lamb pieces are coated.
2Add the quartered onions to the lamb mixture, ensuring they are also coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld. Note: The longer the marination, the more flavorful the lamb will be.

Make the Saffron Yogurt Sauce

1While the lamb marinates, prepare the saffron yogurt sauce. In a small bowl, whisk together the Greek yogurt, steeped saffron, minced garlic, chopped fresh mint, and salt. Taste and adjust seasoning as needed.
2Cover the sauce and refrigerate until ready to serve.

Assemble and Grill the Kebabs

1If using wooden skewers, immerse them in water for at least 30 minutes prior to grilling to prevent burning.
2Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3Thread the marinated lamb, bell pepper pieces, and onion quarters alternately onto the skewers, ensuring not to overcrowd them. Discard any remaining marinade.
4Place the kebabs on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness (medium-rare to medium is typically preferred for lamb) and has a nice char on all sides.

Serve

1Remove the kebabs from the grill and let them rest for a few minutes.
2Serve the Persian Grilled Lamb Kebabs hot, with the saffron yogurt sauce on the side for dipping. These are excellent alongside fluffy basmati rice or a simple salad.

Instructions

Prepare the Lamb Marinade

1In a large bowl, combine the lamb cubes, olive oil, lemon juice, steeped saffron, minced garlic, salt, and black pepper. Mix well to ensure all lamb pieces are coated.
2Add the quartered onions to the lamb mixture, ensuring they are also coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld. Note: The longer the marination, the more flavorful the lamb will be.

Make the Saffron Yogurt Sauce

1While the lamb marinates, prepare the saffron yogurt sauce. In a small bowl, whisk together the Greek yogurt, steeped saffron, minced garlic, chopped fresh mint, and salt. Taste and adjust seasoning as needed.
2Cover the sauce and refrigerate until ready to serve.

Assemble and Grill the Kebabs

1If using wooden skewers, immerse them in water for at least 30 minutes prior to grilling to prevent burning.
2Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3Thread the marinated lamb, bell pepper pieces, and onion quarters alternately onto the skewers, ensuring not to overcrowd them. Discard any remaining marinade.
4Place the kebabs on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness (medium-rare to medium is typically preferred for lamb) and has a nice char on all sides.

Serve

1Remove the kebabs from the grill and let them rest for a few minutes.
2Serve the Persian Grilled Lamb Kebabs hot, with the saffron yogurt sauce on the side for dipping. These are excellent alongside fluffy basmati rice or a simple salad.

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 28 g
Carbs: 13 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	28 g
Carbs	13 g

Tips

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning on the grill.
Garnish the finished kebabs with fresh parsley or mint for an extra pop of color and freshness that complements the aromatic flavors beautifully.