Persian Lamb Shishlik (شیشلیک) — Saffron & Yogurt Marinated Lamb Chop Kebabs

• 2 lblamb chops (rib or loin), trimmed (about 8–10 chops, 2–2.5 cm thick)
• 8.8 ozplain full-fat yogurt (unsweetened)
• ¼ cuplemon juice, freshly squeezed (from about 2 lemons)
• 2 tbspolive oil
• ⅓ gsaffron threads (about 1/2 tsp loosely packed)
• 2 tbsphot water (for blooming saffron)
• 10 gfine sea salt
• 2 gblack pepper, freshly ground (about 1 tsp)
• 7.1 ozyellow onion (cut into 3 cm wedges)
• 8½ ozbell peppers (mixed colors) (cut into 3 cm squares)
• 12.5 oztomatoes (about 3 medium, halved for grilling)

Instructions

1. 1

   Bloom the saffron so it perfumes the entire marinade. Crush the saffron threads lightly, then stir them into 30 ml hot water and let it steep for 10 minutes until deeply colored.

2. 2

   Make the yogurt marinade in a nonreactive bowl (glass or stainless steel). Whisk together the yogurt, lemon juice, olive oil, bloomed saffron (with its liquid), salt, and black pepper until completely smooth and pale golden.

3. 3

   Marinate the lamb chops for tenderness and flavor. Add the lamb chops to the bowl and turn each one to coat thoroughly, then cover and refrigerate for 6 hours for best results (minimum 2 hours).

4. 4

   Prepare the vegetables while the grill heats so everything cooks in sync. Cut the onion into wedges and the bell peppers into squares, and halve the tomatoes lengthwise so they hold together on the grill.

5. 5

   Preheat a charcoal grill for high heat with a cooler zone, or preheat a gas grill to 230–260°C. Clean and oil the grates, then let the lamb sit at room temperature for 20 minutes so it cooks evenly.

6. 6

   Skewer and organize for even cooking and easy turning. Thread lamb chops onto wide, flat skewers if available, and place onion and bell pepper pieces on separate skewers; keep tomatoes unskewered or use a vegetable basket. This separation prevents overcooking the vegetables while the lamb finishes.

7. 7

   Grill the lamb over direct heat, turning frequently for a saffron-kissed crust without burning the yogurt. Cook 3–4 minutes per side (about 10–12 minutes total) to reach 60–63°C internal temperature for medium, moving to the cooler zone if flare-ups occur.

8. 8

   Grill the vegetables alongside the lamb for a classic Persian kebab platter. Grill onions and peppers for 6–8 minutes total, turning until lightly charred and tender-crisp, and grill tomatoes cut-side down first for 4–6 minutes until blistered and juicy.

9. 9

   Rest the lamb so the juices redistribute and the chops stay succulent. Transfer to a platter, tent loosely with foil, and rest for 5 minutes before serving with the grilled vegetables.