Persian Kabob Platter with Lamb Barg and Jujeh

Step 1 · Prepare Meat

Slice the lamb into thin, wide pieces for kabab barg. Cut the chicken breast into kabob-sized chunks.

Step 2 · Marinate

Marinate the lamb with grated onion, saffron, lemon juice, oil, salt, and pepper. Marinate the chicken with grated onion, saffron, lemon juice, yogurt, oil, salt, and pepper. Cover and chill for at least 4 hours, or overnight.

• 0.3 teaspoonSaffron, bloomed in 2 tablespoons hot water
• ¼ cupLemon Juice
• 3 tablespoonsNeutral Oil
• 2 teaspoonsFine Salt, plus more to taste
• 1 teaspoonBlack Pepper

Step 3 · Make Mast-o Moosir

Make the mast-o moosir by stirring Persian shallots into thick yogurt with a little salt. Chill until serving.

• 2 teaspoonsFine Salt, plus more to taste

Step 4 · Skewer Ingredients

Thread the lamb, chicken, and tomatoes onto separate skewers.

Step 5 · Grill

Grill over medium-high heat, turning as needed, until the lamb is browned and just cooked through, the chicken is cooked through, and the tomatoes are blistered.

Step 6 · Serve

Serve with sumac, raw white onion, grilled tomatoes, mast-o moosir, and warm pita bread.

• 2 teaspoonsSumac, for serving
• 4 piecesPita Bread, warmed