Saffron Yogurt–Marinated Lamb Shishlik
"Experience the ultimate fusion of smoke and luxury with these succulent lamb skewers, double-marinated for twenty-four hours in a zesty yogurt and liquid gold saffron bath."
Instructions
Cut the lamb chops into evenly sized 2 cm pieces to ensure uniform cooking.
In a large bowl, combine the grated onion, yogurt, lemon juice, olive oil, garlic, and black pepper. Mix until smooth and well blended.
Add the lamb pieces to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 24 hours to allow the meat to tenderize and absorb flavor.
Soak the saffron threads in a small amount of warm water and set aside to bloom.
Thread the marinated lamb onto skewers, alternating with onion wedges, bell peppers, and tomatoes for even cooking and balanced flavor.
Preheat the grill to medium heat. Grill the skewers, turning occasionally, until the lamb is lightly charred on the outside, juicy inside, and cooked to your preferred doneness.
Just before serving, brush or drizzle the saffron water over the hot kebabs. Season lightly with salt and additional black pepper if needed, and serve immediately.