Middle Eastern Lamb Skewers

By edielou

Ingredients

• 1 medium onion, quartered
• 1 clove(s) peeled garlic
• 4 flat-leaf parsley sprigs
• 1/2 teaspoon(s) finely grated lemon zest
• 3 tablespoon(s) fresh lemon juice
• 1 teaspoon(s) ground allspice
• 1 tablespoon(s) kosher salt
• 1 pinch saffron threads
• 1 1/4 pound(s) trimmed lamb loin, cut into 1-inch cubes
• 2 tablespoon(s) vegetable oil
• Warm pita and Greek-style plain yogurt for serving

Preparation

Step 1

1.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 hours or preferably overnight.
2.Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
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