Sheesh Kabab
(Recipe Prepared by: N. Shaida)

- 500 g (1 Ib) lean boned lamb
- 2 large green peppers 
- 4 medium onions 
- 1 tablespoon grated onion
- 8 small tomatoes
- 1/2 cup yogurt
- juice of 2 lemons
- 1 teaspoon liquid saffron
- 4 tablespoons oil
- salt and pepper 

Order all your Persian 
food products from


Trim the meat of all fat, cut into 2 1/2 cm (1 in) cubes. Add liquid saffron, grated onion, salt, pepper, lemon juice to the yogurt. Marinade the lamb in the mixture for at least 3 hours, preferably overnight.  Cut up the green peppers in 2 1/2  cm (1 in) squares. Cut the onions into quarters.  Thread the meat, pepper, onions and tomatoes alternately on to a fine skewer and grill over glowing coals, turning frequently.

When cooked, push the kebabs off the skewers on to a warmed dish and serve immediately.