Middle Eastern Lamb Skewers

Middle Eastern Lamb Skewers
Photo by © Quentin Bacon


  • 1 clove peeled garlic
  • 1 ¼ pounds trimmed lamb loin, cut into 1-inch cubes
  • pinch of saffron threads
  • 1 teaspoon ground allspice
  • 4 flat-leaf parsley sprigs
  • Warm pita and Greek-style plain yogurt for serving
  • ½ teaspoon finely grated lemon zest
  • + 4 more ingredients
    • 1 tablespoon kosher salt
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons vegetable oil
    • 1 medium onion, quartered

In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. 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 hour...

View full recipe at My Recipes


Variations on Middle Eastern Lamb Skewers

  • Middle Eastern Lamb Skewers
    • 1.25 pound(s) trimmed lamb loin
    • 1 medium onion
    • 3 tablespoon(s) fresh lemon juice
    • 0.5 teaspoon(s) finely grated lemon zest
    • +6 other ingredients

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