In a blender, mix the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree till soft. Switch the marinade to a resealable plastic safe, add the cubed lamb and flip to coat. Seal the safe, pressing out any air. Refrigerate the lamb for on the very least 6 hours or ideally overnight.
Gentle a grill or preheat a grill pan. Drain the lamb, shaking off the extra marinade. Thread the lamb onto 4 lengthy skewers, leaving somewhat of room between the cubes. Brush the lamb with the oil and grill over high heat, turning each and every every so often, till flippantly charred, about 5 minutes for medium-rare meat. Succor the lamb skewers with heat pita and yogurt.
Lamb and Shiraz are a normal match, partly attributable to many true Australian Shirazes salvage a meaty spiciness that enhances lamb. The starting up effect apart of the observe Shiraz—from the equally named city in Iran—additionally makes for a fine affinity between the wine and this Heart Eastern–impressed dish (though the grape itself is thoroughly from France’s Rhône valley).