Grilled Lamb Kebabs with Saffron

Grilled Lamb Kebabs with Saffron

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.
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Course: Main Course
Cuisine: Middle Eastern
Keyword: Lamb Recipe, leg of lamb
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 4 people


  • 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

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