Shishlik Recipe; Tasty Persian Lamb Rib Kebab

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Kabab Shishlik is one of the most famous and oldest Iranian kebabs. The Shishlik recipe is different from other kebabs such as Kabab Koobideh and Chenjeh. Because Shishlik is prepared from lamb ribs, yogurt, and saffron, grilling it is the most important part of preparing this kebab.

Are you curious about how to cook this delicious Persian Shishlik? If so, stay here to find out.

A Quick Brief of The Shishlik Recipe

Here is a quick brief:

Slice the rib meat into uniform pieces. Clean and slice the onions. Place the meat in a bowl with the grated onion, yogurt, brewed saffron, lemon juice, oil, and a pinch of pepper. Mix everything together. After that, store it in the refrigerator for at least one night. To skewer, take the bone in your hand, then move the flesh toward the skewer so that it goes through the center of two rib bones.

Your Shishlik Persian is ready!

How to Make Shishlik Persian?

Below you will find the ingredients and directions for making the Shishlik recipe:

Ingredients of Shishlik Kebab Recipe

1 kg beef or mutton ribs
1 glass yogurt
2 tablespoons brewed saffron
10 tablespoons oil
3 tablespoons lemon juice
5 onions
10 tomatoes
Salt and pepper as needed

Directions

Step One

To start Shishlik recipe, you should use beef or lamb ribs; of course, it will be tastier with lamb ribs. The only difference between kebab Shishlik and Kabab Barg is that Shishlik is cooked with bones.

Step Two

Cut the rib meat into equal sizes with a sharp and heavy knife for better results. When shopping, you can usually ask the butcher to cut the meat for you.

Step Three

Wash and peel the onions. To get onion juice, chop them with a fine grater or use a blender. Pour grated onion, yogurt, brewed saffron, lemon juice, oil, and some pepper into a bowl and mix, then put the meat in the ingredients.

Step Four

Then leave it for at least one night in the refrigerator. This will help make your kebab crispy.

Note: You should not add salt to the meat at this stage because it will dry out the kebab.

After resting the rib over the night, you need to skewer the Shishlik.

Step Five

For skewering, hold the bone in hand and then pull the meat from the top of the rib to the skewer, so the skewer passes through the middle of two rib bones. With this method, the kebabs will no longer rotate on the skewers.

Step Six

For grilling of meats, when skewering, the curvature of all the ribs should be on the same side. Another thing to note is that the meat on the bone is much thinner at the top so that it can burn very quickly.

Step Seven

To prevent the meat from burning, place an aluminum foil on top of the bone after skewering the meat.

Step Eight

When grilling, it is better to use charcoal, but if you don’t have access, you can prepare Shishlik in the oven or on the stove with medium heat. While cooking, melt the butter, add a little saffron, and brush it on the kebabs several times.

Step Nine

When the kebabs are half cooked, you can sprinkle a little salt on them. Tomatoes are grilled in a shorter time. Cut the tomatoes in half and put them on a skewer at the end of the cooking with Shishlik kebab recipe.

How to Serve Persian Shishlik?

You can sprinkle a little salt on the tomatoes to season them. After the kebabs and tomatoes are ready, serve them with saffron rice. You can use a little butter and slices of fresh lemon for better taste.

Enjoy your meal!

KeyPoints in Shishlik Recipe

Kebab sauce helps the Shishlik Persian to become crispy; the thicker this sauce is, the kebab will be tastier. For this reason, after mixing the ingredients of the kebab sauce, put it on low heat until it thickens a bit, then apply it to the pieces of meat and ribs.
If you don’t have enough time to leave the ribs in the refrigerator for a few hours, use Kiwi! Kiwi speeds up the cooking process. You can put the kebabs in the container in which you put crushed kiwi for up to one hour; Kiwi is acidic and softens the texture of the meat very quickly.
If the pieces of meat are left in the mashed Kiwi for too long, they will lose their texture.

The most important thing to remember is that the meat should never be boiled before grilling; boil it only when you have fried it in a pan.
You will get the best Persian Shishlik kebab when you are patient; Cook food on low heat and do not rush to prepare it.
Remember to sprinkle salt on the meat at the last stage! Adding salt from the beginning will make the texture of the meat hard and prevent it from being cooked.

What to Serve Along Persian Shishlik Kebab?

Rice (Dill Rice or Cranberry Rice With Lentils) is our favorite side dish to offer with grilled meats.
Serve some quick flatbreads, such as Barbari Bread or Quick Flatbread Recipe, on the side.
Serve some sides, such Moroccan Carrot Salad or Mast-O Khiar (Cucumber Yogurt Salad).

Serve it with Tabouli Salad or a fresh Shirazi salad for a low-carb supper.
Make sure to provide some cool drinks like Doogh or Ayran.

FAQs About Shishlik Persian

How much time does Shishlik need to get ready?

It takes about half a day for the whole process of making Shishlik.

When should I add salt in Shishlik recipe?

You have to add salt in the last stage of making Shishlik.

What is shashlik made of?

It is prepared by marinating meat cubes in a sauce comprised of yogurt, vinegar, saffron, and onions. The acidity of the sauce permeates the meat, imparting flavor and tenderizing it.