Cumin Lamb Sweet Pepper Onion Kebabs Recipes

GRILLED LAMB KEBOB SANDWICH WITH PICKLED RED ONIONS AND CILANTRO MINT SAUCE

Steps:

• Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
• Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
• Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
• Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
• Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

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 AND RED PEPPER KEBABS

Steps:

• Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.
• Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.
• Prepare grill. Soak skewers in warm water 30 minutes.
• Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
• Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2 inch glass baking dish.
• Add lamb to dish and toss to coat well with oil mixture.
• Let marinate at room temperature for 1 hour or refrigerat 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or prehat broiler.
• Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer).
• Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

HOT CUMIN LAMB WRAP WITH CRUNCHY SLAW & SPICY MAYO

Steps:

• Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
• In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
• Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.

INDIAN LAMB WITH SWEET ONIONS

Steps:

• Heat 2 tablespoons of oil in a large nonstick skillet. When it is very hot, add the onions and saute until golden brown. Set aside.
• Add the remaining oil and saute the green pepper until it softens. Set aside.
• Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.
• Add the lamb and the remaining spices and saute, stirring to blend spices with meat. Cook over high heat until the lamb is done, 5 to 7 minutes.
• Arrange the lamb on a serving platter. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.

CUMIN CHICKEN KEBABS (OR LAMB KEBAB)

Steps:

• Add the chicken to a non-metallic dish- set aside.
• Mix together all remaining ingredients, except for the onions. Pour the marinate over the chicken, toss well to coat. Marinate for 2 hours in the fridge.
• Thread the chicken onto skewers, alternating with the red onions.
• Grill or BBQ for 10-15 minutes, turning frequently.
• If using wooden skewers, soak them in water for about 20 minutes prior to using. This should stop them from buring during the cooking stage.

LAMB KEBABS WITH HERBED YOGURT

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.