Hello food lovers!
Today, I’m absolutely thrilled to share with you a delightful creation that brings the warmth and exotic flavors of the Middle East right into your kitchen. Imagine tender, juicy pieces of lamb, infused with the fragrant essence of saffron, grilled to perfection, and paired with a refreshing sumac yogurt dip. Yes, you’re in for a real treat today – we’re making Saffron-Infused Lamb Kebabs with Sumac Yogurt Dip!
As many of you know, I have a penchant for experimenting with different cuisines and flavors, and the vibrancy of Middle Eastern dishes always captivates me. There’s something about the combination of spices and fresh ingredients that creates a symphony of flavors in every bite.
You might be thinking, “Saffron? Isn’t that a bit extravagant?” Well, yes, saffron is indeed a pricier spice, but trust me, a little goes a long way. Its unique aroma and color add a luxurious touch to the lamb to make it incredibly special.
Let’s dive into the recipe!
First, we prepare the marinade. Saffron, our star ingredient, is delicately steeped in warm water. This process releases its vibrant color and complex flavor, which will transform our lamb cubes into succulent treasures. To this, we add olive oil, minced garlic, and a medley of ground spices – cumin, coriander, cinnamon, black pepper, and a pinch of salt. This aromatic blend is then mixed with the saffron water to create a marinade that’s truly out of this world.
Next, we toss our lamb shoulder fillets in the marinade and let them soak up all those glorious flavors. Pro tip: Marinate your lamb overnight if you can; the longer it sits, the deeper the flavors will infuse.
When you’re ready to cook, soak your wooden skewers in water to prevent them from burning, and preheat your grill to a medium-high heat. Thread the marinated lamb pieces onto the skewers, ensuring they are spaced evenly to cook perfectly on all sides.
While the kebabs are sizzling away, let’s not forget our zesty sumac yogurt dip. Sumac, another gem of Middle Eastern cuisine, adds a citrusy tang that pairs beautifully with the rich, flavorful lamb. Simply mix Greek yogurt with ground sumac, lemon juice, chopped fresh mint, and a touch of honey for sweetness. This dip comes together quickly and is the perfect cooling complement to our kebabs.
After about 10-12 minutes on the grill, turning the skewers occasionally, the lamb should be delightfully golden and cooked to your preferred level of doneness. Rest the kebabs for a few minutes, then plate them up with some lemon wedges and our vibrant sumac yogurt dip.
And there you have it – Saffron-Infused Lamb Kebabs with Sumac Yogurt Dip. Perfect for a summer BBQ, a festive gathering, or even a cozy dinner at home. The fusion of warm spices, the aromatic saffron, and the refreshing dip is bound to make this dish a favorite.
Give it a try and let me know how it turns out for you. I’d love to hear your thoughts and see your delicious creations!
Happy cooking,
Al
Ingredients
- 500g lamb shoulder fillets, cut into 2cm cubes
- 1/2 tsp saffron threads
- 3 tbsp warm water
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1 tsp ground sumac
- 1 tbsp lemon juice
- 2 tbsp fresh chopped mint
- 1 tsp honey
- Wooden or metal skewers
- Lemon wedges (for serving)
Method
- Crush the saffron threads in a small bowl and add the warm water. Let it steep for 5 minutes.
- In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, ground black pepper, and salt. Add the saffron water and mix well.
- Add the lamb cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Soak wooden skewers in water for at least 30 minutes, if using. Preheat your grill to medium-high heat (around 200°C or 400°F).
- Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece for even cooking.
- Grill the lamb kebabs for 10-12 minutes, turning occasionally, until they are golden brown and cooked to your desired level of doneness.
- While the lamb is grilling, prepare the sumac yogurt dip. In a medium bowl, combine the Greek yogurt, ground sumac, lemon juice, chopped mint, and honey. Mix until smooth and set aside.
- Remove the kebabs from the grill and let them rest for a few minutes. Serve with lemon wedges and the sumac yogurt dip.
