1 medium onion quartered
1 peeled garlic clove
4 fresh flat leaf parsley sprigs
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon allspice (more to taste if you like)
1 tablespoon kosher salt
Pinch of saffron threads
1 1/2 pounds lamb loin cut into 1 inch cubes
2 tablespoons olive oil
In 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.
Number of Servings: 4-6
Time to Prepare: 30 minutes