Shishlik Recipe

Prepare saffron

Place 0.25 tsp saffron threads in 1 tablespoon hot (not boiling) water and let bloom for 5–10 minutes to extract color and aroma.

Make marinade

In a large bowl combine 120 g plain yogurt, 3 tbs olive oil, minced garlic, bloomed saffron with its liquid, 1 tbs lemon juice, ground sumac, turmeric, cumin, coriander, cinnamon, 0.5 tsp black pepper and 1.5 tsp kosher salt. Whisk until smooth.

Marinate lamb

Add the cut lamb rack pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, ideally 4–8 hours. For best flavor, marinate up to overnight but no more than 24 hours to avoid over-tenderizing.

Thread lamb onto skewers

If using wooden skewers, soak them in water for 30 minutes. Preheat grill to medium-high (about 400–450°F / 200–230°C). Thread marinated lamb pieces onto skewers leaving small gaps for even heat circulation. Let skewers sit at room temperature 20–30 minutes before grilling.

Bloom saffron for rice

Place 0.5 tsp saffron threads in 2 tablespoons hot water and let steep 10 minutes.

Cook basmati

Bring 2.5 cups water to a boil in a medium saucepan with 1 tsp salt and 2 tbs butter or ghee. Add the rinsed 2 cups basmati rice, stir once, reduce heat to low, cover and simmer gently for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes.

Finish rice with saffron

Fluff rice with a fork and drizzle the bloomed saffron (including liquid) over the rice; gently fold to distribute color and aroma. Keep covered and warm until serving.

Preheat and oil grill

Preheat grill to medium-high. Brush grill grates with neutral oil to prevent sticking.

Grill lamb skewers

Place skewers on the hot grill. Cook for about 3–4 minutes per side, rotating every 3–4 minutes to get even char and caramelization, total 10–14 minutes depending on piece thickness and desired doneness. Target an internal temperature of 60–63°C (140–145°F) for medium-rare to medium. Rest skewers 5 minutes before serving to let juices redistribute.

Grill tomatoes

While lamb rests, brush halved tomatoes with 1 tbs olive oil and season with 0.5 tsp sumac, 0.5 tsp salt and 0.25 tsp black pepper. Place cut-side down on the grill for 3–4 minutes until charred and slightly softened. Remove and keep warm.

Divide saffron basmati rice among plates. Lay 1–2 lamb skewers per serving on top or alongside the rice. Arrange grilled tomato halves next to the lamb. Sprinkle chopped fresh parsley over the lamb and rice if using, and serve with lemon wedges for squeezing. Optionally dust a little extra sumac over the finished dish.