Ingredients
- 1 medium yellow onion (peeled and quartered)
- 1 clove garlic, peeled
- 4 sprigs flat-leaf parsley
- 1/2 teaspoon lemon zest, finely grated
- 3 tablespoon fresh lemon juice
- 1 teaspoon ground allspice
- 1 tablespoon kosher salt
- Saffron, pinch of threads (or substitute 1/4 teaspoon turmeric)
- 1 1/4 pounds lamb (lamb loin, trimmed cut into 1-inch cubes)
- 2 tablespoon oil (olive oil)
- Pita, warmed with Greek-style plain yogurt for serving
How to Make
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Step 1: In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron (turmeric) and puree until smooth.
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Step 2: Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
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Step 3: Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade.
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Step 4: Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.
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Step 5: Serve the lamb skewers with warm pita and yogurt.
We hope you enjoy this recipe!
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