Name: Saffron and Lemon Xinjiang-Style Lamb Kebabs with Cumin and Coriander
Total time: 47 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 400g lamb shoulder, cubed; 2 tbsp soy sauce; 1 tbsp olive oil; 1 tsp cumin; 1 tsp coriander; 1 onion, sliced; 1 red bell pepper, sliced; 2 tbsp yogurt; 1 tsp garlic powder; 1/2 tsp saffron threads; 1 tbsp lemon juice

Method

Soak saffron threads in a little water and mix into the marinade. 1: Drizzle lemon juice over the kebabs before grilling.
In a bowl, mix lamb with soy sauce, oil, cumin, coriander, and garlic powder.
Marinate for 30 minutes. Thread onto skewers with onion and bell pepper.
Preheat grill to medium-high. Cook kebabs for 10-12 minutes, turning occasionally.
Serve with yogurt on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.