Kabab Soltani

Ingredients

• ½ lb ground lamb
• ¼ large yellow onion, finely minced
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground sumac
• ¾ lb boneless lamb leg or sirloin, cut into 1-inch cubes
• ½ large yellow onion, cut into 1-inch chunks
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground sumac
• 4 pieces warm flatbread (lavash or naan)
• 2 tablespoons unsalted butter
• 1 teaspoon ground sumac
• ½ medium fresh yellow onion, thinly sliced
• 2 tablespoons fresh flat-leaf parsley, roughly chopped
• 2 whole fresh lemon wedges

Instructions

1. 1

   Start your grill preparation: if using a charcoal grill, light it and let the coals burn down to white ash; if using a gas grill, preheat to high. You want the grate to be very hot and ready in about 15-20 minutes.

2. 2

   For the ground lamb kabab: in a small bowl, combine 0.5 lb ground lamb with 0.25 of a large yellow onion that you've minced very fine, 2 tablespoons of fresh flat-leaf parsley (chopped), 0.75 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper, and 0.25 teaspoon ground sumac. Mix gently with your hands until just combined — do not overwork the mixture, or the kabab will become dense and tough.

3. 3

   Divide the ground lamb mixture into 2 equal portions. Mold each portion tightly around a flat metal skewer (about 10 inches long), forming an oval log shape roughly 4 inches long. Press firmly so the meat holds together when grilled. Set on a plate.

4. 4

   For the lamb filet kabab: cut 0.75 lb boneless lamb (leg or sirloin) into 1-inch cubes — aim for uniform size so they cook evenly. Toss the cubes in a bowl with 0.5 of a large yellow onion that you've cut into 1-inch chunks, 0.75 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper, and 0.25 teaspoon ground sumac.

5. 5

   Thread the cubed lamb and onion pieces alternately onto 2 flat metal skewers, starting and ending with lamb — try to fit 5-6 lamb cubes per skewer, alternating with onion. Pack them snugly but don't crush the meat.

6. 6

   Carefully place both skewers directly over the hot grate. The ground lamb kabab will cook faster than the filet, so position it in the hottest zone. Listen for an immediate sizzle and smell the meat charring slightly — this means your heat is right.

7. 7

   Grill the ground lamb kabab for 4-5 minutes, turning every 1 minute to cook evenly on all sides. The exterior should be deeply caramelized and charred in spots, and the inside cooked through. Insert an instant-read thermometer into the thickest part — it should read 160°F.

8. 8

   Grill the lamb filet kabab for 6-8 minutes, turning every 1.5-2 minutes. The meat should be nicely browned on all sides with the onion slightly blackened at the edges. For medium-rare, the internal temperature should reach 130-135°F; for medium, 140-145°F. The lamb will continue cooking as it rests.

9. 9

   Transfer both skewers to a serving platter. Let them rest for 2-3 minutes — the carryover heat will bring the internal temperature up by a few degrees, ensuring the center stays juicy.

10. 10

    While the kababs rest, warm 4 pieces of flatbread (lavash or naan) on the grill or in a dry pan over medium heat for about 30 seconds per side, just until pliable.

11. 11

    Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Once melted, pour it evenly over both kababs, then dust them generously with 1 teaspoon ground sumac. The butter and sumac are essential — the butter adds richness while the sumac brightens with its tart, lemony flavor.

12. 12

    Lay a warm flatbread on each plate. Slide one ground lamb kabab and one filet kabab directly onto the bread — traditionally, they sit side by side as a pair. Scatter 0.5 of a medium yellow onion (thinly sliced) and 2 tablespoons of fresh flat-leaf parsley around the kababs.

13. 13

    Serve immediately with 2 fresh lemon wedges on the side. Squeeze lemon over the kababs just before eating, and optionally wrap in the flatbread. This is the authentic presentation — the two kababs together represent the royal dish that inspired its name.

Tools you’ll need

• charcoal grill or gas grill
• 2 flat metal skewers (10 inches)
• instant-read thermometer
• small bowl
• small saucepan
• dry pan or grill for flatbread
• serving platter

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