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June 29, 2014


Saffron Lemon Shish Kebabs

by BBQ Insanity

Credit goes to Steve Raichlen for this delicious kebab recipe that I made a few weeks ago.  There’s nothing better than grilled lamb kebabs in the summer time!  Check out this recipe and many more in his excellent book called “How to Grill”. Try to cut the ingredients in uniform size and set over a medium high heat.  Serve with cous cous and a salad!  

Here’s the recipe in detail:


Saffron-Lemon Shish Kebabs


For the lamb and marinade

1 1/2 lbs boneless leg or shoulder of lamb

1/2 teaspoon saffron threads

1 tbsp warm water

2 strips lemon zest

1 tsp salt

1/2 tsp black pepper

1 medium onion, finely chopped

4 cloves garlic, finely chopped

4 cloves garlic, finely chopped

1/2 cup extra-virgin olive oil

2 bay leaves

Lamb marinade

Lamb marinade



For the vegetables

1 large onion

1 large red bell pepper

1 large green bell pepper


For the basting mixture

1/4 tsp saffron threads

1 tbsp warm water

4 tbsp butter

2 tbsp lemon juice

Black pepper



Cut the lamb into 1 inch pieces.

Prepare the marinade.  Use your fingers to crumble the saffron into a bowl of the warm water.  Add the lemon juice and zest, pepper, chopped onion, garlic and salt.  Stir until the salt is dissolved.  Then add the oil, bay leaves and lamb cubes.  Stir well and leave to marinade for as long as possible (at least 4 hours if possible).

On the grill

On the grill

Prepare the vegetables.  Cut the bell peppers into 1 inch squares.  Cut the onion into eight chunks.

Prepare the basting mixture.  Crumble the saffron into the warm water, let it stand for 5 minutes.  Heat the butter, lemon juice and saffron mixture in a small saucepan over a low-medium heat for about 3 minutes.  Season with pepper.

Thread the lamb, onion and pepper onto skewers.  You should have enough for about 4 large skewers.

Place the kebabs onto a barbeque of medium to hot temperature.  Grill 2 -3 minutes per side (8-12 minutes in all) for medium rare.  Season with salt and pepper as you grill and generously baste with the saffron butter recipe (but mind the flare ups!)












1 Comment Post a comment
  1. ooooooooooooo perfect !!!

  2. Jan 4 2017

    Very good and the recipe of the shish kebabs is nice. I would like to give it a try this weekend.


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