Shish Leek (or shishlik) is a popular type of kabob in Iran, Soviet Union countries, Mongolia, and central Asia. In Turkish, the word shish means a skewer, and Shish Leek means skewer kabob. Shish Leek is made initially with lamb ribs, but the recipes differ by region and culture.
The most famous Persian Shish Leek is prepared in Mashhad city. The best part of eating Shish Leek kabob is to set aside fork and spoon and eat with your hands.
Shish Leek benefits and calories
Lamb is a high-quality source of protein, providing all nine essential amino acids your body needs for growth and maintenance. Lamb is particularly beneficial for bodybuilders, recovering athletes, and post-surgery.
Lamb is a rich source of many minerals and vitamins, including vitamin B12, zinc, phosphorus, iron, and selenium. Lamb helps Muscle maintenance, Improved physical performance, prevents anemia, and reduces cancer risk.
One 100-gram serving of roasted lamb provides 258 calories.
Shish Leek kabob Ingredients
- lamb/beef ribs
- Pepper, salt
- Brewed saffron
- Olive oil
Shish Leek kabob Recipe
- Marinate the ribs with onion and pepper for a few hours. To get a better taste, you need fresh lamb/beef ribs.
- Add grated onion, yogurt, brewed saffron, lemon, salt, and pepper in a bowl. Cut the meat in small-medium size and marinate the meat in the syrup as long as you can.
- Then, put the meat on a skewer; putting a small piece of the tail between the meat pieces would be a good idea.
- Put the skewers on charbroil or heat. Turn over regularly and let both sides grill slowly.
- In the final step, you could add melted butter or oil to make ribs become tender.
Serve Shish Leek with grilled capsicum, fresh tomato, lemon, and saffron rice.