1 pound boneless lean leg of lamb, cut into 1-inch cubes
3/4 cup plain low-fat yogurt
2 cloves garlic, minced
2 tablespoons chopped fresh mint leaves, or 1 teaspoon dried mint
1/2 teaspoon seasoned salt
1/4 teaspoon crushed saffron (optional)
1/8 teaspoon freshly ground pepper
Place the lamb cubes in a shallow glass dish or plastic bag. Combine the remaining ingredients in a medium; mix well. Pour over the lamb. Cover and refrigerate at least 2 hours or overnight.
Preheat the broiler or grill.
Thread the lamb onto 4 skewers, reserving the marinade. Broil or grill 6 to 8 inches from the heat source, turning and basting with the marinade several times, until the lamb is browned on all sides, about 9 to 12 minutes.
Do not overcook; the lamb cubes should be pink in the middle to retain flavor and tenderness. Discard the remaining marinade; do not serve it with the cooked kebabs.