Shishlik Recipe (Shandiz Style) with Halal Lamb

Bring the rich flavours of Persian grilling to your table with this Shandiz-style shishlik recipe. Made with halal lamb chops, fragrant saffron, onion, and a lightly spiced yogurt marinade, this kebab is a delicious choice for family dinners or special gatherings. Follow the steps below to prepare it at home, or explore the Pasargad Restaurant menu when you feel like enjoying a meal from an Iranian kebab restaurant.

For readers looking for a Persian restaurant Burnaby residents can visit nearby, Pasargad Restaurant in Coquitlam offers an opportunity to explore Persian flavours without preparing the meal at home. Browse the menu for inspiration for your next family dinner or gathering.

What is Shishlik?

Shishlik is a Persian lamb kebab closely associated with Shandiz, near Mashhad in northeastern Iran. In its Shandiz-style preparation, individual bone-in lamb rib chops are marinated and grilled, creating tender meat with beautifully browned edges. The rib bones give the dish its distinctive appearance, making it an inviting centrepiece for a shared meal.

Unlike koobideh, which uses ground meat, shishlik features whole lamb chops. Marinade recipes vary, but this version combines saffron, onion, yogurt, olive oil, and spices to complement the lamb’s rich flavour. Served with Persian rice, grilled tomatoes, and fresh herbs, it brings together the comforting flavours of a traditional Persian kebab meal.

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.

Choosing the Best Lamb Cut for Shandiz-Style Shishlik

For this Shandiz-style shishlik recipe, ask your butcher for halal lamb rib chops rather than a slab of spare ribs. Individual chops are easier to arrange on skewers and cook evenly. Choose pieces of similar thickness so that smaller chops do not dry out while larger ones finish cooking.

Leave a thin layer of fat around the meat for flavour, but trim away thick, loose pieces that could cause flare-ups on the grill. If you buy a whole rack of lamb, ask the butcher to separate it into evenly sized chops. This makes preparation easier and gives your Persian lamb kebab an attractive presentation.

How to Control Grill Heat for Juicy Shishlik

Good shishlik needs steady heat and careful attention. When using charcoal, let the coals develop a light coating of ash before adding the lamb, and avoid cooking directly over tall flames. Arrange the coals so that you have a hotter area for browning and a cooler area where the chops can finish cooking gently.

Shake off loose onion slices and excess marinade before placing the lamb on the grill, as these can burn before the meat is ready. Turn the chops regularly with tongs, and move them to the cooler area if dripping fat causes flames. This helps develop the appetizing browned edges you might enjoy at an Iranian kebab restaurant while keeping the centre juicy.

How to Tell When Shishlik Is Cooked

Cooking time alone cannot tell you whether your lamb chops are ready. Their thickness, the heat of the grill, and the distance from the coals all affect how quickly they cook. Insert a food thermometer into the thickest part of the meat, keeping the tip away from the bone for a reliable reading.

For whole lamb chops, USDA guidance recommends reaching at least 145°F (63°C), followed by a minimum three-minute rest before eating. Transfer the cooked shishlik to a clean plate and cover it loosely while it rests. Avoid relying only on the colour of the meat or its juices to judge doneness.

Can You Make Shishlik in the Oven?

You can prepare this shishlik recipe in the oven when outdoor grilling is not practical. Preheat the oven to 425°F (220°C), then arrange the marinated lamb chops in a single layer on a rack over a foil-lined roasting tray. Leave space between the pieces so that hot air can circulate, and remove loose onion slices before cooking.

Turn the chops partway through cooking and check their internal temperature instead of following a fixed cooking time. For a more browned finish, briefly place them under the broiler, watching closely to prevent burning. Oven-cooked shishlik will have a different flavour from charcoal-grilled lamb, but it is a convenient way to enjoy the recipe at home.

How to Store and Reheat Leftover Shishlik

If you have leftover shishlik, refrigerate it within two hours of cooking, using shallow, covered containers. Keep your refrigerator at 40°F (4°C) or below and enjoy the cooked lamb within three to four days. Store any accompanying rice separately so that you can reheat each part of the meal as needed.

To reheat the lamb, place it in an oven-safe dish with a small splash of water and cover it to help retain moisture. Warm it until the centre reaches 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to serve, and add fresh herbs after warming for a brighter flavour.

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.

What to Serve with Shandiz-Style Shishlik

Serve your freshly grilled shishlik with fluffy Persian saffron rice and grilled tomatoes for a colourful, satisfying meal. Add a platter of fresh herbs, including parsley and mint, alongside sliced onions and a sprinkle of sumac to complement the lamb’s rich flavour. Warm flatbread and a bowl of mast-o-khiar, a refreshing yogurt and cucumber side, make delicious additions for a family dinner or special gathering.

Frequently Asked Questions

• What is the best cut of lamb for Shandiz-style shishlik?

Halal lamb rib chops are a good choice for this recipe. Ask for evenly sized chops to help them cook consistently.

• How long should I marinate shishlik?

Marinate the lamb for 4 to 24 hours in the refrigerator, as directed in this recipe. Keep the bowl covered throughout.

• Can I make shishlik without skewers?

Yes. Place individual lamb chops directly on the grill grate and turn them with tongs, or use the oven method above.

• Why is my shishlik tough?

Overcooking or using a tougher lamb cut can make shishlik chewy. Choose rib chops, monitor their internal temperature, and let them rest before serving.