Ingredients

• 0.5 cups extra-virgin olive oil
• 0.25 cups fresh lime juice
• 2 large onions , grated
• 1 clove garlic , crushed
• 0.5 teaspoons saffron
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 1.75 pounds boneless lamb , cut into 1/2-inch x 1 1/2-inch pieces
• 4 tomatoes
• 1 tablespoon sumac powder , Optional

Instructions

1. 1 Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
4. 4 Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.

Nutrition per serving