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Ingredients

• 2 tsp.  snipped fresh thyme
• 1 tsp.  salt
• 1 tsp.  ground cumin
• 1 tsp.  hot pimenton (smoked sweet paprika) or paprika
• 1/2 tsp.  black peppercorns
• 1/4 tsp.  saffron threads
• 1/4 cup  olive oil
• 1   bay leaf
• 2 lb.  boneless lamb shoulder, cut into 1-inch cubes
• 2 Tbsp.  snipped fresh parsley

Description

Saffron And Lamb, Mainstays Of Spanish Cooking, Go Wonderfully Well Together In This Kabob Dinner. Keep Unused Saffron In An Airtight Container In A Cool, Dark Place To Prolong Its Freshness.

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