1 - 1.2kgcubed lamb or beef (I've used beef rump steak)
Juice of 1 lime
1/8tspground saffron(bloomed in 50 ml of water)
1tbspchilli sauce( I use habanero)
Salt and Pepper(to taste)
To baste while cooking
Place the beef (or any other cubed meat you fancy) into a large bowl or tupperware box.
Place all the ingredients for the marinade in a blender and blitz until all the onion and garlic is blended. Pour over the meat and rub in until evenly coated. Cover and place in the fridge to marinate for a minimum of 12 hrs.
Remove the meat from the fridge about 30 mins before cooking to bring to room temperature.
Divide the meat on to about 4 skewers and cook on your BBQ or under your grill (on the highest setting). Baste with the melted butter, turning the skewers until the meat is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
For serving inspiration either serve alongside rice and grilled tomatoes or with flatbreads; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; Greek yoghurt mixed with dried mint, Aleppo pepper, garlic and a little sea salt; chips; and bbq corn with a butter, chilli and chive drizzle.