Persian Lamb Kebabs
Contributed by Mrs Sokhandon, a housewife, and Peak Choice customer living in the West Midlands.
Ingredients
500g Leg of Lamb, boned and cut into 2 inch cubes
Marinade
1 large onion
4 cloves of garlic
1 Lime
1/4 teaspoon of Saffron threads
1 teaspoon rock salt
1/2 teaspoon freshly ground black pepper
Method
Grate the onion into a large bowl, and add the well crushed garlic cloves.
Dissolve the saffron threads in 2 tablespoons of warm water.
Mix the onions, garlic and saffron, adding the juice of a whole lime, and the freshly ground salt and pepper.
Add the diced lamb to this mixture and stir to make sure that all of the meat is thoroughly coated.
Cover the dish and place in the refrigerator for 24 hours.
Cooking
The pieces of meat can either be shallow fried in olive oil, or put on skewers and barbequed for 6 or 7 minutes. If barbequeing mix 2 tablespoons of olive oil with 1 tablespoon of lime juice and regularly bast the meat with this mixture.
Serve with warmed flat bread and a mixed salad.