Lamb Skewers

Rinse the lamb under cold running water and pat dry with paper towels. Cut the lamb into 2-inch cubes. Set aside.

For the Marinade:

Crumble the saffron into a large stainless steel or glass bowl. Add the warm water and let it sit for at least 5 minutes.

Add lemon juice, lemon zest, salt, pepper, minced onion, and garlic; stir to blend. Add yogurt, bay leaves and cubed lamb, toss well to thoroughly coat. Cover and refrigerate for at least 4 hours or overnight. The longer you marinate the better. Stir several times to promote even marinating.

To Grill:

Prepare the grill for direct grilling. Preheat to high heat.

Place the butter and lemon juice in a small stainless steel saucepan. Cook over medium heat until the butter is melted, about 1 to 2 minutes. Remove from heat and set aside.

Thread the marinated lamb and vegetables onto metal skewers. Place the shish kebabs on the hot grate and grill for about 2 to 3 minutes per side (8 to 12 minutes total) for medium-rare, or until desired doneness. Season with salt and pepper while they grill, and baste with lemon butter.