Kabab Barg

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.