BIG M'S GRILLED ORANGE LAMB KABOBS
Succulent, moist lamb cooked slowly over charcoal. You can add peppers and onions to the kebabs. Serve with salad, potatoes, and bread. ENJOY!!!
Provided by Marcus Hender
Categories Meat and Poultry Recipes Lamb
Time P1DT1h
Yield 8
Number Of Ingredients 7
Steps:
- Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
- Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
- Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
- Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39 g, Cholesterol 51.9 mg, Fat 12 g, Fiber 7.8 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 47.7 mg, Sugar 26.1 g
GRILLED LAMB KABOBS WITH GRAPES
This dish is great grilled or broiled. It is equally good with pork or chicken. If you have an abundance of big stocks of rosemary, use them for the skewers. Just remove the leaves from the stocks and soak the stocks for about an hour in water so they don't catch on fire while grilling or broiling the lamb. The prep time allows for 2 hours of marinating. The longer this marinates, the better it is. If you have the time, let it sit overnight.
Provided by Karens Krazy Kitchen
Categories Lamb/Sheep
Time 3h8m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat in a large zip-lock bag.
- Process the rest of the ingredients (except the sugar and grapes) in a food processor. Pour over the meat and marinate for at least 2 hours - overnight is best.
- Preheat the oven to broil or heat the grill to med-high.
- Drain the marinade from the meat and place into a small sauce pan.
- Add the sugar to the marinade and cook at medium heat for about 20 minutes to reduce to a thick sauce.
- Place the meat on long metal or rosemary skewers, separated by two grapes.
- One piece of meat, two grapes, one piece of meat two grapes... I like to make them about 9 inches long.
- Grill or broil for 3 minutes per side, or to your liking, turning once.
- Serve with reduced sauce drizzled over the skewers.
- This is so pretty served over a bed of couscous on a large platter.
- Enjoy.
Nutrition Facts : Calories 437.2, Fat 33.1, SaturatedFat 10.4, Cholesterol 78.2, Sodium 648.8, Carbohydrate 14.3, Fiber 1.2, Sugar 9.9, Protein 21.3
BIG M'S GRILLED ORANGE LAMB KABOBS
Succulent, moist lamb cooked slowly over charcoal. You can add peppers and onions to the kebabs. Serve with salad, potatoes, and bread. ENJOY!!!
Provided by Marcus Hender
Categories Lamb Recipes
Time P1DT1h
Yield 8
Number Of Ingredients 7
Steps:
- Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
- Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
- Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
- Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39 g, Cholesterol 51.9 mg, Fat 12 g, Fiber 7.8 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 47.7 mg, Sugar 26.1 g
GRILLED LAMB KABOBS
Make and share this Grilled Lamb Kabobs recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro, and oil.
- Process until finely chopped.
- Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
- Preheat the broiler or grill.
- Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
- Spray with cooking spray and broil for 2 minutes per side for medium-rare lamb.
- Sprinkle with salt, if allowed, just before serving.
- Exchanges Per Serving: 5 Lean Protein, 1/2 Carbohydrate (Vegetable).
- Nutrition Facts: 273 calories (37% calories from fat), 36 g protein, 11 g total fat (4.5 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 109 mg cholesterol, 90 mg sodium.
Nutrition Facts : Calories 286.9, Fat 12.1, SaturatedFat 4.7, Cholesterol 109, Sodium 134.1, Carbohydrate 5.7, Fiber 1.2, Sugar 2.7, Protein 37.5
GRILLED LAMB KABOBS
The easiest spiced lamb kabob marinade, perfect for summer grilling. Serve it with pitas and tzatziki for a flavorful mediterranean dinner.
Provided by Steph
Categories Main Course Dinner
Yield 4
Number Of Ingredients 8
Steps:
- In a large ziploc bag or container, whisk together vegetable oil, garlic, lemon juice, oregano, paprika, coriander, and Worcestershire sauce. Toss lamb in the marinade and making sure to coat each piece.
- Marinade for at least 4 hours.
- Remove lamb from marinade and discard leftovers.
- Preheat grill to medium-high heat. Thread chunks of lamb onto skewers.
- Grill for 8-12 minutes (8 being more medium-rare, 12 being more medium), turning once during cooking.
- Remove from heat and let the lamb rest for about 5 minutes before serving.
Nutrition Facts : Servingsize 1 serving, Calories 1682 kcal, Fat 144 g, SaturatedFat 45 g, Cholesterol 318 mg, Sodium 289 mg, Carbohydrate 9 g, Sugar 2 g, Protein 81 mg
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