Ingredients
Equipment
Method
- In a large bowl, combine the sunflower oil, finely chopped onion, saffron, salt, and pepper. Add the lamb cubes and mix well.
- Let the lamb marinate in the refrigerator for at least 30 minutes.
- Rinse the Thai rice under cold water until the water runs clear.
- Cook the rice following the package instructions, usually for about 10-12 minutes.
- Preheat your grill or a pan over high heat.
- Thread the marinated lamb onto the skewers, ensuring they are snug but not crowded.
- Cook the skewers on the hot grill or pan for about 10-15 minutes, turning every few minutes.
- Remove the skewers from the heat and let them rest for a few minutes before serving.
- Serve the lamb skewers alongside the yellow rice and garnish with fresh parsley or cilantro.
Nutrition
Calories: 380kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 600mgFiber: 2gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 15mg
Notes
Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Ensure the lamb is cut into uniform pieces for even cooking. Use a meat thermometer to ensure the internal temperature of the lamb reaches 160°F (71°C). Add a squeeze of lemon juice to the marinade for an extra tangy flavor. Leftovers can be stored in an airtight container in the fridge for 3 days or frozen for up to 2 months. Reheat the lamb in a pan to keep it moist.
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