Lamb shish kebab
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- a pinch saffron
- 250g lamb legdiced into 3cm cubes
- olive oil
- 1 lemonzested and juiced plus wedges to serve
- 1 tsp dried mint
- 1/2 tsp smoked paprika
- a pinch chilli flakes
- 1 clove garliccrushed
- 1 large red onionfinely sliced
- a tub tzatziki
- 4 pittaswarmed, to serve
- a handful rocketto serve
Nutrition: per serving
- kcal416low
- 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.
