Saffron lamb shish

Lamb shish with saffron and caramelised red onion

  • serves 2
  • Easy

Make your own kebabs with a few simple ingredients, and serve with warm pitta pockets and tzatziki. The saffron adds both flavour and a beautiful colour


*This recipe is gluten-free according to industry standards



  • saffron a pinch
  • lamb leg 250g, diced into 3cm cubes
  • olive oil
  • lemon 1, zested and juiced plus wedges to serve
  • dried mint 1 tsp
  • smoked paprika 1/2 tsp
  • chilli flakes a pinch
  • garlic 1 clove, crushed
  • red onion 1 large, finely sliced
  • tzatziki a tub
  • pittas 4, warmed, to serve
  • rocket a handful, to serve


  • 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.

Nutritional Information

  • Kcals 416
  • Fat 25.5g
  • Saturates 4.8g
  • Carbs 13.7g
  • Sugars 10.7g
  • Fibre 3.7g
  • Protein 31.2g
  • Salt 1.2g