Directions

1. In a blender, combine onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron. Puree until smooth.
2. Transfer marinade to a resealable plastic bag and add cubed lamb. Turn while in bag to coat. Seal the bag, pressing out any air. Marinate in fridge at least 6 hrs. or overnight.
3. Preheat Bravo and set to bake at 400°F.
4. Drain the lamb, shaking off excess marinade. Thread lamb onto 4 soaked skewers, leaving a bit of room between each cube.

5. Brush lamb with oil and place on enamel baking pan. Place on cooking rack in position 3. Bake at 400°F until lightly charred, about 5 min., for medium-rare meat. Serve lamb skewers with warmed pita bread and yogurt.