Saffron and sour cream lamb kebabs – Food & Home Magazine

Ingredients

• 500g lamb shoulder, cubed
• 1 onion, grated, reserving the juice
• 125ml (½ cup) sour cream
• 100ml fresh cream
• 45ml (3 tbsp) olive oil + extra, for grilling
• juice of 1 lemon
• Maldon Sea Salt and freshly ground black pepper, to taste
• a generous pinch of saffron
• <h3>To serve</h3>
• ripe Rosa tomatoes, halved
• ready-made tzatziki
• carrot, shredded
• fresh spring onions, chopped
• lemons, grilled and cut into wedges