Persian Barreh (Lamb) Soltani Kebabs & Rice. (Serves 4) 2 Lbs Lean Boned Leg of Lamb 2 large Green Bell Pepper 4 medium Onions Cut into Quarters 8 small Tomatoes Cut into Quarters 1/2 Cup Yogurt Juice of 2 Lemons 1/2 tsp Saffron (Soaked in 1/2 Cup Boiling Water) 4 tablespoons Vegtable Oil Sea Salt and Fresh Ground Black Pepper Cooked Rice as Needed Trim the meat of all fat, cut into1 in cubes. Add 1/2 cup liquid saffron, Onion, Salt, Pepper, Lemon Juice to the Yogurt. Marinade the Lamb in the mixture for at least 3 hours, Preferably Overnight. Cut up the Green Peppers into 1 in squares. Cut the Onions into Quarters. Thread the Meat, Pepper,Onions and Tomatoes Alternately on to a Metal Skewer and Grill Over Glowing Coals, "Turning Frequently". When Cooked, Push the Kebabs Off the Skewers on to a Warmed Dish and Serve Immediately. Garnish with Lemon Wedges & Serve with Safron Rice
Posted on: Mon, 23 Sep 2013 22:58:00 +0000
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