1 Crush the saffron in a mortar.
Dissolve it in two or four spoonfuls
of hot water. Mix the saffron and yoghurt. Add lemon juice and salt
and pepper to your liking,
2 Cut the meat into cubes and marinate in the yoghurt marinade - preferably the evening before use.
3 Cut the sweet peppers into cubes. Spike the meat cubes onto the
spits, with sweet peppers,
cherry tomatoes and onions.
4 Grill, and serve with nan bread
or rice and salad.