If you're looking to impress your family with a dish that's rich in history and flavor, look no further than Persian Shishlik. This lamb rib kebab not only tantalizes taste buds but also brings a piece of ancient culinary art to your dinner table. Follow this guide to learn how to master the art of Shishlik, ensuring a delightful meal for your loved ones.

The Magic of Marination

Marination is the cornerstone of authentic Persian Shishlik. With the right ingredients and techniques, you can transform ordinary lamb ribs into a succulent masterpiece. Here's how:

Essential Ingredients

• 1 kg (2.2 lbs) lamb ribs (12-14 ribs, cut into 2-3 rib pieces)
• 2-3 medium onions (300g), julienned
• 0.5g ground saffron (1 tsp)
• 1 tablespoon fresh ground black pepper
• 1-2 teaspoons sea salt
• 1/2 cup (120ml) thick Greek yogurt (optional)
• 3 tablespoons fresh lemon juice
• 50g unsalted butter
• 2 tablespoons olive oil

Optional Enhancements

• 1/4 teaspoon cinnamon
• 2-3 whole cloves
• 2 tablespoons pomegranate juice
• 1-2 garlic cloves, grated

Step-by-Step Shishlik Preparation

Phase 1: Marinating the Meat

1. Saffron Steeping: Grind saffron with 1/4 teaspoon sugar in a mortar. Add 3-4 tablespoons boiling water, cover, and steep for 15-20 minutes. Add an ice cube to enhance color extraction.
2. Preparing the Meat: Wash ribs under cold water, soak in warm water with lemon juice to neutralize odor, then pat dry.
3. Onion Magic: Julienne onions, squeeze out excess water, and mix with saffron, yogurt, olive oil, lemon juice, and black pepper in a large bowl.
4. Marination Technique: Massage ribs in the marinade, wrap in plastic, and refrigerate for 6-24 hours, flipping every 2-3 hours for even marination.

Fire and Flavor: Cooking Your Shishlik

Phase 2: Preparing the Grill

1. Charcoal Preparation: Light natural charcoal and allow it to become white-gray embers before cooking.
2. Butter Basting Sauce: Melt butter, mix with the remaining saffron and lemon juice for basting.

Phase 3: Grilling the Meat

1. Pre-Cook Preparation: Remove ribs from the fridge 30 minutes before cooking to reach room temperature.
2. Skewering: Thread ribs onto flat metal skewers, ensuring a tight fit.
3. Grilling Technique: Place skewers on medium heat, turning every 3-4 minutes, and baste with butter sauce. Add salt in the last 5 minutes.
4. Doneness Check: Use the piercing test to check for clear juices, aiming for an internal temperature of 63°C (145°F).

Serving Your Shishlik Feast

Phase 4: Presentation

1. Final Touch: Brush hot Shishlik with fresh butter for extra gloss and flavor.
2. Traditional Serving: Serve on a heated platter with saffron rice, grilled tomatoes, fresh sangak, sumac, and pickled garlic.

Embrace the rich traditions of Persian cuisine with this Shishlik recipe, perfect for a family gathering or a special occasion.