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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 and thread the meat onto skewers, about 6-7 pieces per skewer.
  • Place kebabs on to a lightly oiled grill grate 10-11 minutes, turning once or twice. When the lamb has reached the desired doneness, remove from the grill and serve.


Photo by: Yulia Zyablova