Lamb shish with saffron and caramelised red onion

Name: Lamb shish with saffron and caramelised red onion
Total time: 25 min
Yield: serves 2
Ingredients: 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

25 minutes
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

January 5, 2017 at 6:27 pm

*This recipe is gluten-free according to industry standards

Ingredients

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

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.