Grilled Lamb Kebabs With Turkish Flavors Recipes

TURKISH KEBABS

Turkish Kebabs image

This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.

Provided by Anissa Helou

Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill

Yield 4 servings

Number Of Ingredients 14

Ingredients

For the marinade:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
For the kebabs:
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving

Steps:

To make the marinade:
Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
To prepare the kebabs:
Add the meat to the marinade and toss. Let marinate for at least 2 hours.
Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

GRILLED LAMB KEBABS WITH TURKISH FLAVORS

Grilled Lamb Kebabs With Turkish Flavors image

Provided by Chris Schlesinger

Categories Kid-Friendly Dinner Buffet Lamb Shank Grill/Barbecue Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 pounds boneless lamb leg
1/2 cup extra-virgin olive oil, divided
Kosher salt
Freshly cracked black pepper
1/2 cup dried apricots, cut into medium dice
2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
1 teaspoon minced garlic
2 tablespoons roughly chopped fresh mint
Special equipment:
4 metal skewers

Steps:

Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

GRILLED LAMB KEBABS

Grilled Lamb Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large onion, quartered
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces)
Vegetable oil, for the grill
Flaky salt, for sprinkling
Tzatziki, for serving

Steps:

Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.

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