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Persian Shish Andaz: A Complete Guide to Authentic Grilled Skewers

Persian Shish Andaz grilled meat skewers with bell peppers and onions on white platter
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Traditional Persian grilled meat skewers marinated in aromatic spices including sumac, turmeric, and lemon juice. Tender lamb or beef grilled with vegetables for authentic Persian flavor.

Ingredients

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  • 2 lbs boneless lamb or beef, cut into 1-inch cubes
  • 2 large onions, thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon sumac
  • 1 tablespoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 bell pepper, cut into 1-inch pieces
  • 1 large tomato, cut into 1-inch pieces
  • Fresh parsley for garnish

Instructions

  1. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, tomato paste, sumac, turmeric, cumin, paprika, black pepper, and salt until smooth and well combined.
  2. Add meat cubes to marinade and massage to coat thoroughly. Cover and refrigerate for at least 4 hours or preferably overnight for best flavor.
  3. If using bamboo skewers, soak in water for at least 30 minutes to prevent burning.
  4. Thread marinated meat onto skewers, alternating with onion slices, bell pepper pieces, and tomato pieces. Leave small gaps between pieces for even cooking. Makes 6-8 skewers.
  5. Preheat grill to medium-high heat (around 400°F) and lightly oil the grates.
  6. Place skewers on grill and cook for 10-12 minutes total, turning every 3 minutes until meat develops golden-brown crust and reaches internal temperature of 145°F for lamb or 160°F for beef.
  7. Remove from grill and let rest for 3-5 minutes. Garnish with fresh parsley and serve with rice or flatbread.

Notes

  • Lamb provides the most authentic flavor, but beef or chicken work well. Choose cuts with marbling for tenderness.
  • Sumac is essential for authentic Persian flavor and can be found at Middle Eastern markets or online.
  • Marinating time is crucial – minimum 4 hours but overnight develops deeper flavors and tenderizes the meat.
  • Uncooked marinated meat can be frozen for up to 3 months. Thaw in refrigerator before grilling.

Nutrition

Find it online: https://www.benefitiany.com/persian-shish-andaz/