Lamb Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 44 min.
Ready in
Ingredients
for
4
- Ingredients
- 32 ozs boneless Leg of lamb
- For Marinade
- ½ tsp Saffron
- 1 Tbsp warm water
- ¼ cup fresh lemon juice
- 1 Tbsp fresh lemon zest
- 1 tsp coarse salt
- freshly ground Black pepper (to taste)
- 1 small onion (minced)
- 3 cloves garlic cloves (minced)
- ½ cup plain Yogurt
- 2 bay leaves
- For Vegetables
- 8 cherry Tomatoes
- 8 Pearl onion (peeled)
- 1 large, green Bell pepper (cut into 1-inch squares)
- For Lemon Butter Basting Mixture
- 4 Tbsps butter
- 2 Tbsps fresh lemon juice
- 1 fresh lemon (cut into wedges to serve)
Preparation steps
1.
Rinse the lamb under cold running water and pat dry with paper towels. Cut the lamb into 2-inch cubes. Set aside.
2.
For the Marinade:
3.
Crumble the saffron into a large stainless steel or glass bowl. Add the warm water and let it sit for at least 5 minutes.
4.
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.
5.
To Grill:
6.
Prepare the grill for direct grilling. Preheat to high heat.
7.
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.
8.
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.
9.
Transfer the grilled kebabs to a serving platter. Serve with lemon wedges if desired.
