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.
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
 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.
 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.
 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.