Shishlik Kebab – Persian Lamb Ribs Kebab

The “Shishlik kebab” is a traditional Persian kebab made with skewered meat. It differs from other kebabs, such as chenjeh or koobideh, in its preparation method. In Turkish, shish means skewer and Shishlik means skewered kabob.

In this post, we provide you with a comprehensive recipe for Shishlik kebab and some golden tips to ensure your Kebab turns out delicious, just like the ones you can enjoy in Iran.”

How to make Shishlik Kebab?

Here are the ingredients and simple recipe for making yourShishlik Kebab at home.
Course: Main Course
Cuisine: iran


  • Skewers


  • 2 lbs Lamb (preferably leg or shoulder), cubed
  • 1 Onion large - finely chopped
  • 1 ½ cups Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Brewed saffron
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 10 Tomatoes for garnish
  • 1 glass Yogurt


  • Wash and peel the onions, then chop them or use a blender to get their juice.
  • Add chopped onion, yogurt, saffron, olive oil, lemon juice, and pepper in a large bowl. Put it aside.
  • Cut the ribs into equal sizes with a sharp knife or ask the butcher to cut the meat instead to prepare the meat.
  •  Add the cubed lamb to the marinade. Make sure all the pieces are well coated. Cover the bowl and let it marinate in the refrigerator overnight. Adding salt in this step meat makes the Kebab dry out.
  • In this step, you need skewers. To skewer meat, hold the bone part of the shashlik in your hand and gently slide the meat from the upper part of the rib onto the skewer, ensuring that the skewer passes through the center of two rib bones.
    Consider that all ribs' curvature is on the same side since the top of the bone is thinner than other parts, and it burns quickly.
  • Preheat your grill to medium-high heat and sprinkle salt on the ribs and then place the skewers on the grill and cook, turning occasionally, until the meat is cooked to your desired level of doneness.
  • Remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat.
  • Garnish with fresh parsley, tomatoes and serve your Kebab with rice, salad, or grilled vegetables.

Tips for making the perfect Shishlik kebab

Here are tips that you can consider while making Shishlik kebab:

  1. Add salt at the last stage: when you add salt to the sauce, it is more likely that the texture of your meat becomes hard and does not be tender as you wish. Because of that, adding salt at the last stage is recommended before grilling.
  2. Proper skewering: When skewering the meat, leave a small space between each piece. This allows the heat to circulate evenly and cook the meat properly.
  3. Rotate skewers: Rotate the skewers regularly to ensure even cooking. This will also give you those beautiful grill marks of a good kebab.
  4. Serve immediately: These Kebabs are best served hot off the grill. You can grill tomatoes and serve them with Kebab; you can also serve Kebab with fresh salads, grilled vegetables, or rice for a complete meal.


The Shashlik Kebab is one of the most tasty and awesome kebabs you should try.

We hope you find this recipe helpful and enjoy your Shishlik Kebab with your family or friends.

Have you ever tried Shashlik Kebab made with beef? What did it taste like? Do you prefer lamb or beef?

Tell us about your unique experiences in the comment section.

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