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| - 500 g (1 Ib) lean boned lamb
- 2 large green peppers - 4 medium onions - 1 tablespoon grated onion - 8 small tomatoes - 1/2 cup yogurt - juice of 2 lemons - 1 teaspoon liquid saffron - 4 tablespoons oil - salt and pepper |
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Trim the meat of all fat, cut into 2 1/2 cm (1 in) cubes. Add liquid saffron, grated onion, salt, pepper, lemon juice to the yogurt. Marinade the lamb in the mixture for at least 3 hours, preferably overnight. Cut up the green peppers in 2 1/2 cm (1 in) squares. Cut the onions into quarters. Thread the meat, pepper, onions and tomatoes alternately on to a fine skewer and grill over glowing coals, turning frequently.
When cooked, push the kebabs off the skewers on to a warmed dish and serve immediately.
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