This is a Saffron Lamb Kebab recipe based on a recipe from Chef Michael Solomonov of Zahav in Philadelphia. I did make a couple of tweaks to the recipe.
The original recipe suggests using Lamb Tenderloin. I actually used the Lamb Neck Fillet which on the whole were great. My butcher suggested I did not need to trim them but my advice would be to trim them as much as possible.
The marinade for this recipe tastes fantastic. The lamb sat in the marinade for 8 hours, but next time I try this I will definitely marinate for 24-36 hours. The majority of the lamb was really tender BUT there were quite a few pieces that were far too chewy. It was a real shame as the marinated meat tasted great.
To cook I set my Weber GBS up for direct cooking using cherrywood charcoal from Oxford Charcoal, together with some apple wood chunks from Smokewood Shack. Using Russian Skewers I cooked directly for 15-20 minutes which was ample. A few burnt bits on the outside but personally I like that.
Saffron Lamb Kebab
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Ingredients
Ingredients for the Lamb Kebab
- 1 medium Onion quartered
- 1 peeled Garlic Clove
- 4 flat-leaf parsley sprigs
- Lemon zest from 2 Lemons
- 4 tbsp fresh Lemon Juice
- 1 tsp Ground Allspice
- 1 tbsp Kosher Salt
- Pinch of Saffron threads
- 3 Neck Fillets (I would go 1 per person)
- 2 tablespoons Olive Oil
- Pomegranate seeds (optional)
- Houmous (optional)
- Warm pitta
Method
In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt, saffron and olive oil and puree until smooth. Transfer the marinade to a dish and add your trimmed lamb covering all the lamb cubes in the marinade. Refrigerate the lamb for at least 8 hours but I would recommend a minimum of 24 hours.
I always get my meat out the fridge an hour before I cook, to bring it up towards room temperature. Light your BBQ and whilst the coals are coming up to heat, skewer your lamb.
Once your BBQ is ready to cook, throw a couple of wood chunks on the BBQ (optional) and then place your lamb skewers on the grill.
Turn your kebabs every 5 minutes to prevent them getting too caramelised on any side. Depending on how hot your BBQ is the lamb should take 15-20 minutes to cook.
Once cooked remove your kebabs from the BBQ. I let mine sit for 5 minutes whilst I warmed the pittas on the direct area of the grill. Once cooked remove the pittas and slice them.
Pull your lamb off the skewers and fill the pittas with the meat. You could also add a salad and a dip such as houmous or tzatziki but I just sprinkled them with some pomegranate seeds and served with a greek salad and houmous on the side.
