Kabab Barg

½ cup extra-virgin olive oil

¼ cup fresh lime juice

2 large onions, grated

1 clove garlic, crushed

½ teaspoon saffron

1 teaspoon salt

¼ teaspoon black pepper

1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces

4 tomatoes

1 tablespoon sumac powder

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.