These lamb kebabs are lightly seasoned in exotic spices and red wine. Don't worry, you can always prepare it without the saffron threads and it will still be delicious. For the lamb, a good cut would be a small, boneless leg.

See Also

Chinese Lamb and Chilies

Teriyaki Lamb Kebabs

Traditional Shish Kebabs

Ingredients

• 1 1/2 pounds/700 g lamb, cut into 1 1/2 inch cubes
• Marinade:
• 1/3 cup/80 mL beef stock
• 1/3 cup/80 mL red wine, preferably dry
• 3 tablespoons/45 mL olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon/2.5 mL saffron threads
• skewers

• Prep Time: 15 minutes
• Cook Time: 10 minutes

• Total Time: 25 minutes
• Yield: Serves 4

Preparation

Place lamb in a glass dish or resealable plastic bag. Combine remaining ingredients and pour over lamb. Seal bag and place in refrigerator for 4-6 hours. Preheat grill for medium heat. Remove lamb from bag, reserving marinade. Place marinade in a small saucepan and bring to a boil. Remove from heat immediately and allow to cool slightly. Thread lamb onto skewers. Place kebabs on to a lightly oiled grill grate and baste liberally with marinade.

Allow to cook for 4 minutes, turn and coat with marinade again. Cook for an additional 5-6 minutes. When lamb has reached desired doneness, remove from heat and serve.