The quality of lamb really makes this dish, I’m using Suffolk Cross chops from H Dayus Master Butchers, sourced from a local farm, with the addition of the marinade and cooking it over the fire, it brings out really authentic Persian flavours.
Cook Time (X Hours, X Minutes)
Ability Level (Beginner, Intermediate, Pitmaster)
What You’ll Need
Persian Lamb Chop Kebabs
- 6 good quality lamb chops
- 1 Red onion
- 2 Onions
- 4 Garlic cloves
- 1 large tub of Greek yoghurt
- Juice of 1 lemon
- A pinch of saffron
Blender, Grill Plate & Skewers
Light pit 30 minutes before cooking.
In a blender add all the marinade mixture together and blitz. Pour out into a bowl and add the Lamb chops. Allow to marinate in the fridge for at least 2 hours.
Place chops onto skewers, 3 on each with half a red onion on the bottom to stop chops sliding off.
Lean skewers against the side of the pit, use the grill plate to help keep them upright.
Move fire to approx. 10-15cm away from skewers, allow to cook on each side for 8 – 10 minutes before turning.
Serve with mint, parsley and pomegranate salad.