Ingredients1 medium onion quartered1 peeled garlic clove4 fresh flat leaf parsley sprigs1/2 teaspoon lemon zest3 tablespoons lemon juice1 teaspoon allspice (more to taste if you like)1 tablespoon kosher saltPinch of saffron threads1 1/2 pounds lamb loin cut into 1 inch cubes2 tablespoons olive oilInstructionsIn a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt, saffron, and puree until very smooth. Transfer to a zip lock bag and add the cubed lamb. Press out any air and refrigerate for at least 6 hours but preferably overnight.
Light grill and get to 350-400 degrees and thread lamb onto skewers. Brush with olive oil and grill turning occasionally until lighly charred. (I do add some smoke chips)
Serve the lamb in warm pita bread with Greek Yogurt topping.
NotesNumber of Servings: 4-6Time to Prepare: 30 minutes