CURRY-YOGURT MARINATED LAMB KEBABS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 11
Steps:
- Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
- Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
- Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
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.
YOGURT-MARINATED LAMB KEBABS
This delicious recipe can be found in "The Joy of Cooking."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper. Add lamb and toss to coat. Marinate, covered, refrigerated, 2 to 3 hours.
- If using bamboo or wooden skewers, place in a shallow dish and cover with water, 30 minutes before meat is ready to cook.
- Preheat a grill pan. Thread lamb pieces onto skewers, alternating lamb with vegetables and bay leaves, if desired. Place skewers on grill pan and cook until meat has reached desired degree of doneness, about 10 minutes for medium-rare.
TRADER VIC'S CURRIED LAMB KEBABS
Carol Flores of Houston, TX submitted this to the Neiman Marcus cookbook "No Jacket Required".
Provided by Oolala
Categories Lamb/Sheep
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
- Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
- For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
- Remove lamb from marinade and reserve the marinade.
- Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
- Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
- Add a cherry tomato to the end of each skewer after 10 minutes.
- Serve with rice and chutneys.
Nutrition Facts : Calories 859.1, Fat 71, SaturatedFat 24.5, Cholesterol 163.3, Sodium 995.7, Carbohydrate 13.7, Fiber 3.8, Sugar 6, Protein 42.3
YUMMY CURRIED LAMB KEBABS
And yes!, they are just as the title describes! Really, really - YUMMY!! The preparation time does not include the time it takes for the lamb to marinate as this can be anywhere from 1 hour to 3 or 4 hours or even longer if desired.
Provided by Karin...
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim all the fat (and cartilage) from the lamb and cut into 1" cubes.
- Process or blend the toasted flaked almonds until finely gound.
- Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
- Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
- Marinate in refrigerator for ATLEAST 1 hour.
- (The longer it is left to marinate the stronger the flavour of curry will be).
- Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
- Thread the marinated lamb cubes onto the oiled skewers.
- Either preheat the oven grill to HIGH, or prepare a hot BBQ.
- Spray the BBQ rack with olive oil cooking spray.
- Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
- Grill or BBQ for about 8-10 minutes.
- Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.
Nutrition Facts : Calories 465.5, Fat 36.8, SaturatedFat 12.7, Cholesterol 92.2, Sodium 257.8, Carbohydrate 8.8, Fiber 3.7, Sugar 2.6, Protein 25.7
HERBED LAMB KEBABS WITH YOGURT SAUCE
Steps:
- Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
- In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.
LAMB KABOBS WITH YOGURT SAUCE
I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.
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