Shishlik Kebab Recipe “Persian Grilled Lamb Chops”
Iranian lamb ribs grilled with great spices served with rice.
If I want to name one of the most luxurious dishes and kebabs in Iran, I will go to Shishlik kebab. It is an extremely delicious lamb kebab.
I ate this dish for the first and last time in a restaurant after many years, and the taste of this excellent dish is still on my tongue.
This is an excellent, delicious kebab that is very soft and delicious. Persian Lamb Chops is another name for this dish.
Shishlik means “kabab attached to a skewer.” This food is a popular kebab in Iran, Azerbaijan, and Russia. In Iran, you can find this delicious dish on the menu of almost every classic restaurant.
Lamb or mutton is usually used to prepare Grilled lamb chops, which is considered one of the most expensive restaurant dishes.
I have provided a general definition of shishlik kebab from the reliable Wikipedia site, which you can read.
Shashlik, or shashlyck (Russian: шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia,[1][2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in the Russian Federation and former Soviet Union republics.[3][4][5]
What is a Shishlik kebab?
This Persian kebab is one of the most delicious and extremely popular dishes among Iranians, and no one can ignore it. The wonderful aroma and unique taste of this food can attract anyone.
The origin of Shishlik originally reached the Caucasus, Central Europe, and Western and Central Asia. Russians and Turks are skilled in preparing lamb kebab, which is called “shashlik.”
It is prepared from 6 pieces (no more) of lamb meat. The way it is prepared and the use of fresh meat are reasons for its popularity.
Minced or boneless meat is used in Grilled lamb chops, which means it has a different texture and taste.
Of course, this kabab’s preparation and cooking methods differ from those of other Iranian kebabs; you should use lamb ribs to cook it.
The most important part of cooking this dish is this part. If you also like to make this kebab at home and enjoy its wonderful taste, we suggest you stay with us until the end of the article to learn how to cook this dish.
With the ingredients included in this recipe, you can prepare kebabs for 4 people. To make more or less kebabs, multiply or divide the ingredients. Stay with meals cooked by learning how to cook Persian grilled lamb chops.
Is it shish or shashlik?
In general, people call this kebab shish-like because six of these kebabs are placed next to each other and because the number 6 is pronounced as shish in the Persian language.
How to make shishlik Kebab?
For: 4 people
Preparation time:15 minutes
Cooking time:45 minutes
Ingredients:
| Mutton ribs | 12 pcs |
| Butter | 0.2 pound |
| Large onions | 3 pcs |
| Lemon juice | 8 tablespoons |
| Brewed saffron | 1 tablespoon |
| Spices (salt and pepper) | as needed |
Instruction:
1. At the beginning, you need to season the lamb ribs. To do this, choose a suitable bowl, and after washing the ribs well, pour them into the container.
2. Grate the onions using a fine grater and press well with your hand to extract the juice.
3. Add the onion juice to the ribs in the dish. Also, add lemon juice, oil, saffron, and spices to the ribs.
4. Now, for the ingredients to reach the ribs well, massage the ingredients on them with your hand.
5. Next, for the ingredients to mix well with the meat, put it in a container with a lid and put it in the refrigerator for 12 hours.
6. After the required time, remove the meat from the refrigerator and start cooking it.
7. You need to skewer the ribs; to do this, it is better to use large and wide skewers. You can also grill kebabs at home without skewers.
8. When the ingredients are skewered, you need to prepare the charcoal for grilling. This step is very important because evenly lit coals will prevent your barbecue from tasting smoky.
9. Now put the kebabs on the coals and let them cook well on low heat. Also, to make the taste of the kebab more delicious, melt some butter and apply it to the ribs with a brush while cooking. Doing this will also prevent the kebab from drying out.
10. If you like, prepare the tomato as a grill and enjoy it with a Shishlik kebab.
Your kebab is ready, and you can serve it with rice or bread.
How to make shishlik in an oven
To cook grilled lamb chops in the oven, the preparation steps for the ingredients are completely by what we said above. After you season the ribs, wrap them in foil and refrigerate them.
After the required time, remove the ribs from the refrigerator and put them in the oven wrapped in foil for 2 hours at 163 degrees Celsius.
After the ribs have cooked in the foil for two hours, remove them from the oven and open the foil. Please leave them in the oven for another half hour without foil until the core is cooked well. After this time, your unique Iranian Grilled lamb chops are ready.
You can also serve this dish with vegetables such as grilled peppers and tomatoes.
Nutritional value:
Shishlik has the following nutrients per 100 grams:
| Sodium | 308 mg |
| Carbohydrates | 68 grams |
| Protein | 36 grams |
| Fat | 58 grams |
| Vitamin E | 24 mg |
| Vitamin B3 | 61 mg |
| Vitamin B4 | 71 mg |
| Vitamin B12 | 19 mg |
| Phosphorus | 31 mg |
| Potassium | 89 mg |
| Magnesium | 28 mg |
How to serve Persian Grilled lamb chops
| Iranians serve shishlik kabab with pilaf(chelow) as the main dish for dinner or lunch. Since this dish is usually served in restaurants, a bowl of soup (usually soup jo) is served as an appetizer before the kebab. |
| As a side dish, a salad shirazi, lettuce salad, or a cup of yogurts such as mast o khiar or mast o musir can also be served. |
| In some restaurants, you can find sir torshi as another side dish. Besides Grilled lamb chops, all drinks, including water, soda, and cola are served. |
| However, Persian Doogh (Persian yogurt drink) is always the best drink to serve with all kinds of kabab. |
Notes:
- As we said, kebabs should not dry out during cooking, so always remember the butter.
- To make your meat tenderer, you can prepare some mashed kiwi and put the meat in it; also, using an apple cider vinegar spoon will be effective.
- If you don’t have access to charcoal, you can cook the kebabs in the oven or on a gas flame.
- To make the meat crispy and soft, or in other words, to align the meat texture, we need some type of acid, and onion can do this well within 24 hours.
- The main reason for the deliciousness of any kabab, especially Grilled lamb chops, is that the meat is prepared from a young animal! That’s why they recommend lamb.
- Some believe that the meat should be up to a week!!! It should be left in the refrigerator until it goes stale, but no chef has confirmed this, and the maximum suitable time is 24 hours, which makes the meat tenderer and more delicious.
- Kabab Bakhtiari and kabab barg are related and close to this delicious Iranian kebab.
FAQ
1. What is served with shishlik?
With this Iranian kabab is served mast o musir, zeytoon parardeh, sabzi khordan , nan sangak and Persian rice.
2. Can I freeze this kabab?
No, this kabab must be used fresh.
3. Is it shish or shashlik?
In general, people call this kebab shish-like because six of these kebabs are placed next to each other and because the number 6 is pronounced as shish in the Persian language.
Did you like a recipe for this food?
- If you have experience eating shashlik kabab, please share your comments.
- If you are looking for vegetarian food, I don’t suggest this kabab to you.
- You can ask me questions about this food paste in the comments. I will answer your questions as soon as possible.
- If you make this kabab and love the taste of it, please share your pic with us on @meals cook Facebook & mail.
