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Ingredients

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