Lamb Skewers with Saffron

An exotic lamb recipe  found in “Kjøkkenbiblioteket –
Grillmat” (The Kitchen Library – Grilled Food)
published by Aventura Forlag in 1992

Lamb Skewers with Saffron

Tender diced lambs grilled on a skewers and served on a bed of rice. Safron is expensive, but the delicious taste is worth the money. The taste comes out best if the saffron is soaked for a while in water or broth.

4-6 servings

1/2 teaspoon saffron threads, or 1/4 teaspoon powder
1 1/4 dl [0,25 pt] boiling broth
1 1/4 dl [0,25 pt] dry red wine
2 tablespoons vegetable oil
1/2 teaspoon cardamom
1/2 tsp salt
1/4 teaspoon freshly ground pepper
About 1 kg [2,2 lb] of lamb in cubes,
4 x 4 cm / 1 3/4 x 1 3/4 inch


[1] Mix saffron and broth and leave for 30 minutes. Mix in the rest. Add the meat, mix well and leave it at least 3 hours. Turn the pieces of meat often.

[2] Light the grill. Put an oiled grid 10-15 cm / 4 – 6 inch above the coals after about 20 minutes. Wipe the meat lightly with a paper towel and thread it on skewers. Grill the meat for about 8 minutes. Turn the skewers often and brush with the marinade.

[3] Cook the rice. Add some thin slices of spring onion and small cubes of red bell pepper, and serve the meat on a bed of rice.