Shishlik Recipe (Shandiz Style) with Halal Lamb

Shishlik is one of the most famous Persian kebabs, originating from the Shandiz of Mashhad region. This luxurious dish is made with tender cuts of lamb ribs, known for their succulent taste. Here’s a simple and traditional recipe using halal meat that ensures the authentic flavors of this classic dish.

Ingredients:

• 1 kg halal lamb ribs (Shishlik cut)
• 2 tbsp thick saffron water (dissolve saffron in hot water for a rich color and aroma)
• 1 medium onion, thinly sliced
• 1 tsp black pepper
• 1 fresh pepper (bell pepper or any other preferred variety)
• 1 tsp pul biber (or paprika)
• ¼ tsp thyme
• ½ tsp ground coriander seeds
• 1 tsp salt
• 1 tbsp thick yogurt (preferably strained or Greek yogurt)
• 3 tbsp olive oil

Instructions:

1. Prepare the Meat:

• Begin by ensuring the halal lamb ribs are clean and trimmed. Some fat can be left on, as it adds flavor, but you can remove it if you prefer a leaner taste.

2. Marinate the Shishlik:

• Place the lamb ribs in a large bowl.
• Pour 2 tablespoons of thick saffron water over the lamb. This not only gives it a beautiful golden color but also enhances the flavor.
• Slice 1 onion thinly and add it to the meat. Onion works as a natural tenderizer for the lamb.
• Sprinkle 1 teaspoon of black pepper over the meat and mix well. Massage the onion and pepper into the meat to release the onion’s juices.
• Next, crush 1 fresh pepper (using a mortar and pestle) to extract its juices. Add this to the mixture for extra flavor.
• Add 1 teaspoon of pul biber, ¼ teaspoon of thyme, ½ teaspoon of ground coriander seeds, and 1 teaspoon of salt. These spices will create a robust flavor profile for the lamb.
• Add 1 tablespoon of thick yogurt and 3 tablespoons of olive oil to the bowl. Mix everything thoroughly, ensuring the meat is well-coated.

3. Marinating Time:

• Cover the bowl with plastic wrap or a lid, ensuring it is airtight.
• Let the lamb marinate in the refrigerator for 4 to 24 hours. The longer it marinates, the more flavorful and tender it will become.

4. Prepare for Grilling:

• After marinating, if the meat feels a bit tough, you can tenderize it gently using a meat mallet.
• Skewer the lamb ribs. Pass the skewer through the meat near the rib bone, ensuring the meat is evenly distributed on the skewer for balanced cooking.

5. Grill the Shishlik:

• Preheat your grill to medium heat. If you’re using charcoal, ensure it has a steady, moderate flame.
• Grill the shishlik on medium heat, turning regularly to cook it evenly. Be sure to fan the grill lightly to maintain even heat distribution.
• Grill until the lamb is fully cooked and has a nice char on the outside, but remains juicy inside.

Tips for Perfect Shishlik:

• Lamb quality can vary depending on the age and diet of the animal. For best results, choose halal lamb ribs that are tender. We recommend that you get your halal meat from Pasargad supermarket so that this problem is solved by default.
• For an even more tender kebab, you can use additional tenderizers like a small amount of grated kiwi if the meat seems too tough.
• The ideal cooking time depends on the thickness of the ribs, but aim for about 15-20 minutes on a hot grill.

Serving:

Serve your shishlik with Persian rice, grilled tomatoes, and fresh herbs like parsley and mint for an authentic Shandiz-style experience. Enjoy!