Parisa (Al Messila Resort)
Lamb Kebab
Begin by preparing the marinade. Mix onions, fragrant saffron, a pinch of salt, and freshly ground black pepper. Cut the lamb fillet into 1cm thick and 4-5cm long pieces, then immerse them in the marinade. For best results, cover the container and refrigerate overnight – 24 hours is ideal for maximum flavour infusion and to give you the authentic traditional Persian flavour.
Once marinated, press the lamb evenly around a long, thick metal skewer, ensuring it holds its shape. Barbeque each side for about 5 minutes, turning frequently to ensure even cooking. For boneless lamb, marinate as instructed, mince the meat, and refrigerate for a few hours. Then, fix the minced lamb to a skewer and grill.
To serve, remove the kebabs from the skewers and plate them alongside saffron-infused rice. Drizzle with a decadent butter sauce, made from melted butter, lemon juice, salt, and pepper, to elevate the dish to perfection.
This recipe captures the heart of Persian cuisine, blending simplicity with deep, aromatic flavours. Perfect for any festive occasion, it’s sure to impress your guests with its authenticity and taste.
