GRILLED GROUND LAMB ON SKEWERS (SEEKH KABOBS)
Street food of India becomes a tantalizing food adventure in your home!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.
- Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.
- In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.
Nutrition Facts : Calories 205, Carbohydrate 4 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg
GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD
Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.
Time 40m
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
- Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
- Divide lamb among skewers, leaving a little space between pieces (for even cooking).
- Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
- Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.
GRILLED LAMB AND WHITE BEAN SALAD
Make and share this Grilled Lamb and White Bean Salad recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare hot barbecue or grill. Season lamb with salt and pepper.
- Brush bell pepper and onion with about a tablespoon of the dressing. Place chops and vegetables on grill and cook, turning once or twice, until vegetables are lightly charred on the outside and meat is browned but still pink inside.
- Toss beans with 3 tablespoons of the dressing.
- On a platter, make a bed of greens and top with beans.
- Cut lamb off the bones and cut into strips. Cut roasted vegetables into strips.
- Arrange meat and vegetables over beans and drizzle with remaining dressing.
Nutrition Facts : Calories 437.6, Fat 20.2, SaturatedFat 8.7, Cholesterol 52.7, Sodium 135.7, Carbohydrate 42.4, Fiber 18.6, Sugar 2.9, Protein 25.2
GRILLED VEGETABLE AND WHITE BEAN SALAD
This came from the BBC's tv program Economy Gastronomy. They served this as part of a whole meal as a side dish with roast lamb. We made the whole meal, too, but the salad was the best part! This could be a main dish for a veggie meal.
Provided by SolightlyUK
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
- Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
- Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
- Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
- Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
- Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
- Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.
Nutrition Facts : Calories 260.3, Fat 9.8, SaturatedFat 4.4, Cholesterol 22.2, Sodium 554.5, Carbohydrate 35.2, Fiber 8.8, Sugar 9.7, Protein 12.3
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