• Saffron is regarded as king in the spice world and is used generously in Middle Eastern cuisine. Lamb and chicken are often marinated in grated onion with the onion juice – it’s a great tenderiser and has loads of flavour.

    Recipe by Leila Saffarian
    Photography by Dylan Swart

    Saffron and sour cream lamb kebabs

    Serves: 4
    Cooking Time: 20 minutes + 1 hour, to marinate

    Ingredients

    • 500g lamb shoulder, cubed
    • 1 onion, grated, reserving the juice
    • 125ml (½ cup) sour cream
    • 100ml fresh cream
    • 45ml (3 tbsp) olive oil + extra, for grilling
    • juice of 1 lemon
    • Maldon Sea Salt and freshly ground black pepper, to taste
    • a generous pinch of saffron
    • To serve

    • ripe Rosa tomatoes, halved
    • ready-made tzatziki
    • carrot, shredded
    • fresh spring onions, chopped
    • lemons, grilled and cut into wedges

    Instructions

    1

    Combine the lamb shoulder, onion (and the juice), sour cream, fresh cream, 45ml (3 tbsp) olive oil, lemon juice, Maldon Sea Salt, freshly ground black pepper and saffron in a large bowl.

    2

    Mix well, cover with plastic wrap and set aside for the flavours to infuse, about 1 hour.

    3

    Thread the lamb onto metal skewers and grill in a griddle pan over very high heat until golden and charred, 4 – 5 minutes on each side. Use the remaining marinade to brush the kebabs while grilling.

    4

    Serve with tomatoes, tzatziki, carrot, spring onions and lemons.

    Notes

    These kebabs are super-tasty on the braai – the smokiness works well with the earthy, aromatic flavour of the saffron.

    ×
    Exit mobile version