GRILLED LAMB SANDWICHES
Provided by Guy Fieri
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 22
Steps:
- Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat the grill to medium-high heat.
- When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
- Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
- To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
- Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS
Categories Sandwich Lamb Onion Summer Grill/Barbecue Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
- Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
- Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.
GRILLED LAMB WITH PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat broiler, if using.
- Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
- Mince garlic, and add to onion.
- Wash, trim, seed and julienne the bell peppers, and add to onions.
- Wash, trim, seed and mince the jalapeno, and add to vegetables.
- Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
- Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
- Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams
LAMB PITA SANDWICHES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
GRILLED LAMB SANDWICHES WITH RED PEPPER MAYO AND GRILLED GREEN ONIONS
Categories Sandwich Lamb Picnic Kid-Friendly Backyard BBQ Dinner Lunch Grill/Barbecue
Yield 8-10
Number Of Ingredients 13
Steps:
- Combine the garlic through pepper in a small bowl. Rub vigorously over lamb. Roll meat back into a ball and wrap in plastic wrap, or just put it in a large gallon ziplock bag. Marinate for about 4 hours. ` We recommend using a charcoal grill with 1 mesquite chunk for added flavor. Prepare fire, and once coals are ashen, put the meat on the grill. Of course you can cook it on a gas grill, it just won't have that nice smoke flavor added. Cook 10-12 minutes on a side, over direct heat. Meanwhile, prepare red pepper mayo. In a small food processor, combine roasted red peppers, garlic, mayo, salt and pepper. Mix until thoroughly combined. During the last few minutes of grilling the lamb, add the green onions to the grill. Cook for a minute on each side. Watch closely as they could burn quickly! After removing lamb from the grill, let it rest 5-1 minutes. The meat will hold in its juices if you let it sit, as opposed to cutting it immediately and the juices will run all over your cutting board, leaving, you with dry meat. Not what you want! After the resting period, thinly slice the lamb. Put your sandwiches together on a nice roll, topped with lamb, mayo and grilled onions.
GRILLED LAMB BURGERS
If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.
Provided by Jo
Categories Main Dish Recipes Burger Recipes Lamb
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 25.4 g, Cholesterol 113.1 mg, Fat 18.5 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 7.2 g, Sodium 369.8 mg, Sugar 3.2 g
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
- Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
GRILLED SAUSAGES, PEPPERS AND ONIONS
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.
Provided by Ali Slagle
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
- Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
- Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
- To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS
This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
GRILLED BELL PEPPERS
Make and share this Grilled Bell Peppers recipe from Food.com.
Provided by D. M. Karon
Categories Peppers
Time 47m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
- Season LIGHTLY with salt and freshly ground black pepper.
- Brush both sides of the strips with good olive oil.
- Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
- Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
- Try this with different color peppers. Maybe add a few green onions.
- Try this with Anaheim peppers -- Very good!
- Try adding sliced zucchini, too.
Nutrition Facts :
GRILLED GREEN ONION BURGERS
Change up this super tasty burger with your favorite toppings. Whip some mayo with hoisin sauce to add extra tang! -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings., Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm., In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm., In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.
Nutrition Facts : Calories 481 calories, Fat 22g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 1230mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 4g fiber), Protein 35g protein.
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- Trim fat from lamb; cut lamb into 3/4-inch pieces. Combine vinegar and next 6 ingredients in a heavy-duty, zip-top plastic bag. Add meat, green pepper, and onion; seal bag, and shake until meat and vegetables are coated. Marinate in refrigerator 8 hours, turning bag occasionally. Combine yogurt and next 4 ingredients. Cover and chill.
- Remove meat and vegetables from marinade, reserving marinade. Place marinade in a saucepan; bring to a boil. Remove from heat; set aside. Thread meat, pepper, and onion onto 4 (15-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with marinade.
- Cut 1/4 inch off top of each pita round, reserving tops for another use. Fill pitas evenly with lettuce and tomato. Spoon meat and vegetables into pitas. Top with yogurt mixture.
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