This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight.
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Vegetarian Option: Replace the lamb with 2 pounds tempeh, cubed; 2 pounds vegetables, such as zucchini, red onions, and mushrooms, cubed; or a combination of tempeh and vegetables. Marinate overnight according to the recipe.
Reprinted with permission from The New Persian Kitchen by Louisa Shafia, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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