These lamb kebabs are lightly seasoned in exotic spices and red wine. Don't worry, you can always prepare it without the saffron threads and it will still be delicious. For the lamb, a good cut would be a small, boneless leg.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
- 1 1/2 pounds lamb, cut into 1 1/2 inch cubes
- 1/3 cup beef stock
- 1/3 cup red wine, preferably dry
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon saffron threads
Place lamb in a glass dish or resealable plastic bag. Combine remaining ingredients and pour over lamb. Seal bag and place in refrigerator for 4-6 hours. Preheat grill for medium heat. Remove lamb from bag, reserving marinade. Place marinade in a small saucepan and bring to a boil. Remove from heat immediately and allow to cool slightly. Thread lamb onto skewers. Place kebabs on to a lightly oiled grill grate and baste liberally with marinade. Allow to cook for 4 minutes, turn and coat with marinade again. Cook for an additional 5-6 minutes. When lamb has reached desired doneness, remove from heat and serve.