Grilled Lamb Kebabs with Saffron
Lamb kebabs are as equally flavorful as they are versatile. They can be served straight from the grill with a side of rice and salad, or wrapped in a warmed pita with a delicious sauce on top. You can even remove the cooked lamb and add it to your favorite soups and stews. If you’re not a fan of the flavor of lamb, you can certainly substitute it with beef or chicken. Adjust marinating and cooking times accordingly.
- Metal skewers
- 2 pounds of boneless leg of lamb cut into 1 1/2 inch cubes
- 1/2 cup vegetable stock
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 tablespoons grated onion
- 1 tablespoon red wine vinegar
- 4-6 cloves garlic minced
- 1 1/4 teaspoons salt
- 1 teaspoon cumin powder
- 1/2 teaspoon saffron threads
- 1/2 teaspoon black pepper
- Place lamb cubes in a glass dish or resealable plastic bag.
- Combine marinade ingredients and pour over lamb, making sure it is well coated. Seal bag and place in the refrigerator for 6 hours.
- Preheat grill for medium heat.
- Remove lamb from bag, reserving marinade. Place marinade in a small saucepan and bring to a boil on the stovetop. Reduce heat and simmer on low for 5 minutes, stirring occasionally. Remove from heat and let the mixture cool while you assemble the kebabs. This mixture will act as a baste for the kebabs
- Thread lamb cubes onto skewers, about 6-7 pieces per skewer.
- Place kebabs on to a lightly oiled grill grate and baste liberally with marinade. Cook for 4-5 minutes, turn and coat with marinade again. Cook for an additional 5-6 minutes. When the lamb has reached the desired doneness, remove from heat, and serve.
Photo by: Yulia Zyablova from Pixabay