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LOCATION: Recipes >> Middle Eastern >> Lamb Kabobs 02

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Persian Lamb Rib Chops Kabab (Sishlik)
Servings: 4

24 small, single lamb rib chops (French cut)

1 large onion, thinly sliced
1 bulb garlic (10-12 cloves) peeled and crushed
2 tablespoons slivered orange peel with bitterness removed
1 cup fresh lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup plain yogurt
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water

2 tablespoons melted butter
Juice of 2 limes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt

6 thin metal or bamboo skewers soaked in water for 2 hours
1 package (12-ounces) of lavash bread
Bunch of fresh scallions
Bunch of fresh basil

Rinse the lamb rib chops in a colander with cool water and pat dry
thoroughly with a paper towel. Prepare the marinade in a large,
deep Pyrex dish mixing the onion, garlic, slivered orange peel,
lime juice, salt, pepper, olive oil, yogurt and saffron water. Rub
the rib chops thoroughly on both sides in the marinade inside the
dish, one at a time. Cover and marinate for at least 8 hours in
the refrigerator. Turn the chops once during this time.

Start a bed of charcoal at least 30 minutes before you want to cook
and let it burn until the coals glow. You can use a hair dryer to
accelerate this process.

Meanwhile, thread the chops flat side up onto flat skewers; the
skewers will go through the bone, which is soft.

For basting, combine the butter, lime juice, salt, and pepper in
a small saucepan. Keep warm over very low heat.

When the coals are glowing, place the skewers on the grill. Grill
for 2 to 3 minutes on each side, turning occasionally. The total
cooking time should be 4 to 6 minutes. The chops should be seared
on the outside and juicy on the inside. Baste the chops just before
removing from the flame.

Spread lavash bread on a serving platter. When the chops are done
baste both sides again, then steady them with a piece of lavash
bread while you pull the skewers out. Sprinkle with a little coarse
salt. Garnish and cover with lavash bread to keep warm, and serve


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