| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 30+ minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Easy |
| Calories | 670 |
| Fat | 42.6g |
| Saturates | 10.5g |
| Protein | 58.3g |
| Carbs | 13.2g |
| Sugars | 3.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the saffron infusion, gently crush the saffron threads in your fingers then place in a small bowl with the warm water. Set aside for 30 minutes or overnight.
Mince the garlic.
To make the skewers, combine the olive oil, cumin, coriander, saffron infusion, garlic, salt and pepper in a large bowl. Place the lamb cubes in the marinade, ensuring each piece is thoroughly covered. Cover the bowl and refrigerate for at least 2 hours or overnight.
Before cooking, remove the marinated lamb from the fridge to allow it to come to room temperature, approx. 30 minutes.
Preheat the grill or oven to 180°C, gas mark 4.
Chop the onions into wedges, then separate the layers. Thread the lamb cubes onto skewers, alternating with the red onion. Grill the skewers for approx. 10-15 minutes, turning them occasionally until the lamb reaches your desired level of doneness.
When ready to serve, arrange the saffron and lamb skewers on a platter, scatter over the pistachios and fresh mint leaves.
