Lamb shish kebabs with pitta pockets and caramelised onions in a bowl

Lamb shish kebab

Name: Lamb shish kebab
Total time: 25 min
Yield: Serves 2
Ingredients: a pinch saffron; 250g lamb leg diced into 3cm cubes; olive oil; 1 lemon zested and juiced plus wedges to serve; 1 tsp dried mint; 1/2 tsp smoked paprika; a pinch chilli flakes; 1 clove garlic crushed; 1 large red onion finely sliced; a tub tzatziki; 4 pittas warmed, to serve; a handful rocket to serve

Published: June 15, 2023 at 5:56 PM

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Serves 2

Easy

Total time: 25 mins

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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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for lamb shish with saffron and caramelised red onion, then check out more kebab recipes. Also read our guide on what is saffron and where to buy it for advice on purchasing this fragrant spice featured in the recipe.

Ingredients

Nutrition

a pinch saffron
250g lamb leg

diced into 3cm cubes
olive oil
1 lemon

zested and juiced plus wedges to serve
1 tsp dried mint
1/2 tsp smoked paprika
a pinch chilli flakes
1 clove garlic

crushed
1 large red onion

finely sliced
a tub tzatziki
4 pittas

warmed, to serve
a handful rocket

to serve

Nutrition: per serving

kcal416

low
fat25.5g
saturates4.8g
carbs13.7g
sugars10.7g
fibre3.7g
protein31.2g
salt1.2g

Method

step 1

Put 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 2

Heat 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 3

Thread 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.

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