Persian Shishlik Kebab: A Delicious Culinary Journey
The Persian Shishlik Kebab is an exquisite dish that encapsulates the rich culinary traditions of Iran, delighting palates with its tender lamb ribs and deeply flavored marinade. This traditional recipe is celebrated for its unique preparation methods that enhance the natural flavors of the lamb. Join us on a culinary journey as we explore how to make the perfect Persian Shishlik Kebab, a dish that’s not only a feast for the senses but also a testament to the art of barbecue in Persian cuisine.
Ingredients
Serves 4 people
| Ingredient | Amount |
|---|---|
| Lamb ribs | 680 grams |
| Mustard | 1 teaspoon |
| Foil | As needed for wrapping |
| Brown sugar | 1 tablespoon |
| Paprika | 1/2 teaspoon |
| Salt | To taste |
| Garlic | 2 cloves |
| Black pepper | To taste |
| Ketchup | 2 tablespoons |
| Worcestershire sauce | 2 teaspoons |
| Apple cider vinegar | 1 teaspoon |
| Olive oil | 2 teaspoons |
| Hot sauce | To taste |
Instructions
Step 1: Preparing the Lamb Ribs – Begin by trimming any excess fat from the lamb ribs without cutting through the bones. Rinse them under cold water and pat dry using a paper towel. Lay a large sheet of foil on a baking tray to prepare the ribs for the marinade.
Step 2: Creating the Marinade – In a bowl, combine mustard, brown sugar, paprika, salt, finely minced garlic, black pepper, ketchup, Worcestershire sauce, apple cider vinegar, olive oil, and hot sauce. This mixture will serve as the flavorful marinade that transforms the lamb ribs.
Step 3: Marinating the Ribs – Generously coat the lamb ribs on all sides with the marinade, ensuring every crevice is covered for maximum flavor absorption. Wrap the ribs tightly in foil and refrigerate for at least two hours, allowing the flavors to meld.
Step 4: Oven-Baking the Ribs – Preheat your oven to 325°F (163°C). Place the foil-wrapped ribs on the baking tray and bake for two hours. This slow cooking process ensures the lamb becomes tender while the marinade permeates the meat.
Step 5: Final Touches – Carefully open the foil and bake the ribs uncovered for an additional 30 minutes, allowing the exterior to caramelize and form a slight crust. Once done, remove from the oven and let them cool slightly before serving.
Step 6: Grilling Alternative – For an authentic Persian Shishlik Kebab experience, prepare a marinade with grated onion, yogurt, brewed saffron, lemon juice, oil, and some pepper. Marinate the meat overnight and grill over medium heat, applying melted butter occasionally to enhance flavor and prevent drying.
Pro Tips
For that melt-in-your-mouth tenderness, ensure the lamb ribs are marinated for at least two hours, though overnight is optimal. Achieve authentic flavors by using freshly ground spices and a splash of saffron in the marinade. When ready to serve, pair the Persian Shishlik Kebab with grilled vegetables like tomatoes and green peppers, and a side of saffron rice for a complete meal.
Frequently Asked Questions
Traditionally, Shishlik is made with lamb ribs due to their ideal balance of meat and fat. However, you can experiment with beef ribs for a different but equally satisfying taste.
While grilling over charcoal imparts a smoky depth that enhances the traditional taste, using an oven is a convenient alternative that still delivers delicious results.
Wrapping the marinated ribs in foil during the initial baking phase helps retain moisture. For added protection, apply a thin layer of melted butter before and during the grilling process.
