Iranian lamb kebabs with saffron and orange peel

Recipe : Iranian lamb kebabs with yogurt and saffron

Adapted from The Barbecue Bible

You need 24 - 48 hours for marinading

1/2 tsp saffron

2 cups plain whole milk yogurt

1/3 cup fresh lemon juice

1 medium onion, chopped finely

6 cloves garlic, peeled and chopped

2 tbsp cracked black peppercorns

1.5 tbsp orange zest

1.5 lbs lamb, preferably leg, chopped into chunks

Basting sauce

1/4 tsp saffron

1 tsp American saffron, or Safflower, optional

3 tbsp butter

3 tbsp lemon juice

salt and black pepper

First, sprinkle the saffron onto about 2 tbsp warm water, stir and let infuse for about 10 minutes.

Mix with the rest of the ingredients in a large bowl, stirring well to combine, cover with cling wrap and marinade for a minimum of 24 hours up to 48.

When you are ready to cook the kebabs, remove from the marinade and thread onto skewers. (You can choose to use lamb chops instead which is actually what the original recipe uses).

Grill over direct heat on your BBQ until the meat is golden brown and cooked through, although, with lamb of course, it's OK to cook to medium, I prefer more well down with crisp edges.

For the basting sauce, melt the butter, add the other ingredients and mix well. Although it's called a 'basting' sauce, it isn't actually used until the end, when the meat is cooked. Simply brush all over while the meat is still warm. 

I actually served the lamb on bread, (should have been a roti or flatbread, but I only had a loaf, so it became a sandwich) and used the butter spread onto the bread slices. It was topped with yogurt mixed with a little jarred mint sauce and cucumber.