Persian

Kebab-e Barghast with Grilled Lamb and Yogurt

Name: Kebab-e Barghast with Grilled Lamb and Yogurt
Total time: 45 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 500g lamb shoulder, cut into 2cm cubes; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp turmeric; 1/2 tsp ground cumin; 1/2 tsp paprika; 1 cup plain yogurt; 1 tbsp lemon juice; 1 small onion, grated; 1 tbsp chopped mint

Grilled lamb skewers served with a cooling yogurt sauce, a classic Persian dish.

45 minutes4 servings

Method

In a bowl, mix lamb with olive oil, salt, pepper, turmeric, cumin, and paprika. Let marinate 1 hour.
Preheat grill to high heat. Thread lamb onto skewers and grill 8-10 minutes, turning occasionally.
In a separate bowl, combine yogurt, lemon juice, grated onion, and mint. Mix well.
Serve grilled lamb with yogurt sauce on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains Meat Grilled

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