Saffron-Lemon Shish Kebabs

Name: Saffron-Lemon Shish Kebabs
Prep time: 4 h
Cook time: 8 min
Total time: 4 h 8 min
Yield: Serves 4
Cuisine: United States
Ingredients: 1 tablespoon warm water; ½ teaspoon saffron threads; 2 strips lemon zest (½ by 1 inch each); ¼ cup lemon juice; 1½ pounds boneless leg or shoulder of lamb; 1½ pounds boneless leg or shoulder of lamb; Black pepper; 1 large green bell pepper; ¼ teaspoon saffron threads; 4 tablespoons (½ stick) butter, cut into ½-inch slices; 2 tablespoons lemon juice; ½ cup extra-virgin olive oil; 2 bay leaves; 1 large onion; 1 large red (bell) pepper; 1 teaspoon coarse salt, plus more for seasoning the kebabs; ½ teaspoon black pepper, plus more for seasoning the kebabs; 1 medium onion, finely chopped; 4 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For the Lamb and Marinade

1½ pounds boneless leg or shoulder of lamb
½ teaspoon saffron threads

Americas
United States
Main course
Gluten-free

Method

Rinse the lamb under cold running water and blot dry with paper towels. Cut the meat into 1-inch cubes. Don’t trim away too much fat—it will help keep the kebabs moist while they grill.
Prepare the marinade: Use your fingers to crumble the saffron into a large nonreactive mixing bowl. Add the water and let stand for 5 minutes.
Add the lemon juice and