Cumin Chile Lamb Kebabs With Garlic Yogurt Recipes

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CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT



Cumin-Chile Lamb Kebabs with Garlic Yogurt image

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Provided by Chris Morocco

Categories     Bon Appétit     Lamb     Grill     Summer     Yogurt     Spice     Skewer     Chile     Cumin     Caraway     Garlic

Yield 4 servings

Number Of Ingredients 18

For the garlic yogurt:
1 garlic clove, grated
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup plain Greek yogurt
Kosher salt, freshly ground pepper
For the lamb and assembly:
2 tablespoons cumin seeds
1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
2 teaspoons caraway seeds
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
Vegetable oil (for grill)
1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt, freshly cracked pepper
Finely grated lemon zest (for serving)
Special Equipment
A spice mill or a mortar and pestle; 8 (8-12-inch-long) metal skewers

Steps:

  • Make the garlic yogurt:
  • Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
  • Make the lamb kebabs:
  • Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
  • Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
  • Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
  • Do Ahead
  • Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE



Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Provided by Food Network

Categories     main-dish

Time 1h8m

Number Of Ingredients 13

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

Steps:

  • To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
  • While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
  • To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
  • Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

LAMB KEBABS WITH HERBED YOGURT



Lamb Kebabs with Herbed Yogurt image

Ground lamb is spiced with cumin, sumac, coriander, and Aleppo pepper for these flavorful kebabs. The herbed yogurt is a bright. refreshing accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 3h

Number Of Ingredients 15

3 tablespoons sumac
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tablespoons ground Aleppo pepper
2 pounds ground lamb (85 percent lean)
1 white onion, finely chopped (1 1/2 cups)
1 tablespoon minced garlic (from 3 cloves)
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped
Fresno chile
Kosher salt
1/2 cup finely chopped fresh parsley or dill, or both
1 cup plain yogurt (not Greek)
1 teaspoon finely grated lime zest, plus 1/2 teaspoon fresh juice
Extra-virgin olive oil

Steps:

  • Combine sumac, cumin, coriander, and Aleppo pepper. In a large bowl, combine 1/4 cup mixture, lamb, onion, garlic, cilantro, chile, and 2 tablespoons salt; thoroughly incorporate with your hands. Refrigerate, covered, at least 3 hours and up to 1 day.
  • Herbed Yogurt:Stir parsley and dill into yogurt. Add lime zest and juice; season with salt. (Can be made-ahead and refrigerated in an airtight container up to 3 days.)
  • Preheat a grill to medium-high. Working with about 1/3 cup at a time, form mixture into roughly 3-inch ovals; thread onto skewers. (You should have about 16 kebabs.) Transfer to a tray lightly coated with oil; turn kebabs to lightly coat all sides. Grill, turning occasionally, until charred in spots and a thermometer inserted in thickest parts reaches 140 degrees, 10 to 12 minutes. Dust with remaining spice mixture. Drizzle Herbed Yogurt with olive oil and serve with the kebabs.

CUMIN-CHILE PORK KEBABS



Cumin-Chile Pork Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
1/4 cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
1/4 cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil

Steps:

  • Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
  • Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
  • Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
  • Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
  • Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

GRILLED LAMB KEBABS WITH CORIANDER AND CUMIN



Grilled Lamb Kebabs with Coriander and Cumin image

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 9

1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces
4 bamboo skewers, soaked in water 10 minutes

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
  • Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

LAMB KEBABS WITH YOGHURT SAUCE



Lamb Kebabs With Yoghurt Sauce image

Make and share this Lamb Kebabs With Yoghurt Sauce recipe from Food.com.

Provided by currybunny

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lamb, cut into cubes
1/4 cup olive oil
1/8 cup lemon juice
1 teaspoon chicken stock powder
2 garlic cloves, crushed
1/2 tablespoon oregano
2 teaspoons lemon juice
1/2 cup plain yogurt
1 garlic clove, crushed

Steps:

  • Mix all marinade ingredients together, place in bowl with lamb.
  • Refrigerate 3 hours or overnight if possible.
  • Grill 10-15 minutes or til cooked as desired.
  • Sauce: Mix all ingredients together, serve with lamb.

Nutrition Facts : Calories 313.7, Fat 25.8, SaturatedFat 7.2, Cholesterol 64, Sodium 67.5, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 17.2

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