This kebab is prepared by marinating the meat overnight, and grilling it on open fire. It is usually served with Polo(white rice) or Naan (bread).
The marinade is prepared by the mixture of half cup size olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is thread on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each sideLast modified on 25 December 2012, at 11:11