• Prep Time: 10 min Cooking Time: 15-20 min

• 4 servings

• 1 medium onion, quartered
• 1 peeled garlic clove
• 4 flat-leaf parsley sprigs 
• 1/2 teaspoon finely grated lemon zest 
• 3 tablespoons fresh lemon juice 
• 1 teaspoon ground allspice 
• 1 tablespoon salt 
• Pinch of saffron threads 
• 1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes 
• 2 tablespoons vegetable oil 
• Warm pita and Greek-style plain yogurt for serving

In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.