Lamb shish kebab
Make your own shish kebabs with saffron and caramelised onions, and serve with warm pittas and tzatziki. Saffron adds both flavour and a beautiful colour
- Serves: 2 persons
- a pinch saffron
- 250g lamb leg, diced into 3cm cubes
- olive oil
- 1lemon, zested and juiced plus wedges to serve
- 1tsp dried mint
- ½tsp smoked paprika
- a pinch chilli flakes
- 1clove garlic, crushed
- 1large red onion, finely sliced
- a tub tzatziki
- 4pittas, warmed, to serve
- a handful rocket, to serve
Step 1Put the saffron threads in a small bowl and pour over 1 tbsp boiling water. Leave to cool. Toss the lamb with 1 tbsp oil, lemon zest and half of the juice, mint, spices and garlic. Add the saffron water, a pinch of salt and toss well. Leave to marinate while you fry the onions.
Step 2Heat 2 tsp oil in a non-stick pan and fry the onions on a medium heat until really soft and golden, about 15 minutes. Remove from the heat, add the remaining lemon juice and season well.
Step 3Thread the lamb onto 4 skewers and heat the grill to high. Grill the kebabs for 4 minutes on each side until cooked. Add a dollop of tzatziki to the pittas, then add a few rocket leaves, the lamb, and the red onions. Serve with more tzatziki and lemon wedges.