Persian Lamb Chop Kebabs

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)

30 minutes



Suggested Wood

Certainly Wood and Birchwood Forestry oak charcoal  

Pit Configuration


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
  • Salt
  • Pepper

Equipment Used

Blender, Grill Plate & Skewers


Light pit 30 minutes before cooking.


Step 1

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.

Step 2

Place chops onto skewers, 3 on each with half a red onion on the bottom to stop chops sliding off.

Step 3

Lean skewers against the side of the pit, use the grill plate to help keep them upright.

Step 4

Move fire to approx. 10-15cm away from skewers, allow to cook on each side for 8 – 10 minutes before turning.

Step 5

Serve with mint, parsley and pomegranate salad.

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