*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
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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.
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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
