Persian Kebabs

Combine lamb cubes, salad oil, lemon juice, crushed garlic, salt, pepper, and bay leaves in a large bowl. Toss well to coat the meat evenly and refrigerate for at least 30 minutes to allow flavors to develop.

Soak wooden skewers in water for 15 minutes to prevent burning during grilling.

Thread marinated lamb onto skewers, alternating with halved tomatoes, cubed green peppers, and cubed eggplants. Leave a small space between each ingredient for even cooking.

Heat a grill or grill pan to medium-high heat until very hot.

Place skewers on the hot grill and cook for 4-5 minutes on the first side until the lamb begins to brown and char lightly.

Turn the skewers and cook for another 4-5 minutes on the second side until the lamb reaches medium doneness and vegetables are tender with light charring.

Remove skewers from heat and let rest for 2-3 minutes before serving, allowing juices to redistribute throughout the meat.

Serve kebabs immediately on a platter, traditionally accompanied by steamed rice and fresh flatbread.