Grilled Lamb Skewers With Spiced Mint Marinade Recipes

SPICED LAMB SKEWERS WITH LEMONY ONIONS

Steps:

• Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
• If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
• Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
• Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
• Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
• Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
• Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

SPICED GRILLED LAMB SKEWERS

Steps:

• Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.
• When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you're grilling the skewers, cook for 10-12 mins.

GRILLED LAMB ON ROSEMARY SKEWERS

Steps:

• Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
• Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
• Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

GRILLED LAMB SKEWERS WITH SPICED MINT MARINADE

Steps:

• Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.
• Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
• Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
• Boil marinade 5 minutes. Strain, then spoon over lamb and serve.

SHISH KABOB (GRILLED MARINATED LAMB SKEWERS)

Steps:

• Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;

SPICED LAMB SKEWERS

Steps:

• Mix all the marinade ingredients together until well blended.
• Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
• Cover well and chill until ready to cook.
• Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.

GRILLED LAMB AND FIG SKEWERS WITH MINT-PEPPER GLAZE AND GRILLED

Steps:

• Make glaze:.
• In a small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes and lemon zest. Bring to a boil, then lower heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and allow to cool 5 minutes. Stir in mint and set aside.
• Prepare grill:.
• If using charcoal grill, open vents on bottom, then light the charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4-5 seconds. If using a gas grill, preheat grate on high with hood closed for 10 minutes, then turn down to moderate-high.
• Prep lamb:.
• In an electric spice mill or clean coffee grinder, combine cumin and coriander. Pulse several times to grind coarsely and set aside. In a large bowl, toss together lamb, figs and olive oil. Add minced garlic, ground cumin and coriander, salt, and pepper. Mix gently to combine. Thread lamb cubes and figs onto skewers.
• Prep eggplant:.
• Arrange eggplant slices on a platter. Rub each slice on both sides with olive oil. Sprinkle with salt and pepper.
• Grill lamb and eggplant:.
• Arrange skewers and eggplant on grill. Cook eggplant, turning once, until slices are golden and moist, about 3-4 minutes per side. Cook lamb to slightly less than desired doneness (cubes will continue to cook after being removed from grill), turning once and brushing with glaze during last 30 seconds of grilling on each side, about 4 minutes per side for medium-rare.
• Arrange eggplant slices on a serving platter, top with skewers, and serve.

HONEY-MINT LAMB SKEWERS

Steps:

• Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.