Tikkeh Kabāb (Cubed Lamb Kebab)

Product :saffron
Category : meats & birds
Nº of Portions :4
Origin : Persian Gulf
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Trim the meat of all fat, cut into neat cubes and wash. Grate the onions into a bowl, add the lemon juice, salt, pepper and the drained meat. Mix well together, cover and leave the marinade for at least 8 hours. While the charcoal is burning through, prepare the basting sauce by mixing the melted butter, lemon juice and liquid saffron together. Thread the pieces of meat on to narrow skewers and grill over the charcoal, turning and basting until nicely browned and cooked through. Serve with Persian (or pitta) bread, fresh herbs, lemons and sumac.
Advice :
500g lean bonded lamb

2 medium onions
Juice 2 lemons
Salt and pepper
60 g unsalted butter

Basting Sauce:

juice of 1 lemon more
½ teaspoon liquid saffron.

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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