"An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron."
1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice 2 large onions, grated 1 clove garlic, crushed 1/2 teaspoon saffron 1 teaspoon salt 1/4 teaspoon black pepper 1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces 4 tomatoes 1 tablespoon sumac powder (optional)
Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade. Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.