13 September 2011
500g lamb fillet or neck fillet
2 medium onions
Juice of 2 lemons
1 medium onion
60g unsalted butter
Juice of 1 lemon
5ml liquid saffron optional
Source: The Legendary Cuisine of Persia
If necessary trim the fat from the fillets.
Cut each fillet into three or four equal pieces.
Have a very sharp knife ready.
Press each piece withe the flat of your hand on a board, flattening slightly.
With the sharp knife, slice carefully through the bottom third of the fillet but do not cut all the way through.
Turn the piece over and repeat, straighten out to achieve  a long thin piece of lamb fillet
Now weave a long skewer through the lamb.
Repeat with the rest of the lamb and place the skewers on a shallow tray.
Squeeze over the lemon juice, cover and leave to marinate for at least an hour.
Then an hour before grilling, grate the two onions over the lamb kebabs and leave to marinate.
Melt the butter and mix with lemon, liquid saffron if using and salt and pepper.
When the grill barbecue is ready, grill the kebabs for a minute on one side, turn and baste. Aftera minute or two turn and cook, continue to baste.
Serve immediately as part of a barbecue or meze.