GRILLED TANDOORI -YOGURT MARINATED LAMB SHOULDER WITH GRILLED ONIONS AND GREEN BEANS
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Set the spices aside to cool and then blend them in a spice grinder.
- Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl.
- Poke the lamb several times with a fork and place in a large resealable plastic bag with the garlic and the onions and pour in the yogurt mixture. Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours.
- Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade. Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F. Grill the lamb for about 45 minutes per side for medium. When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting.
- Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes. Remove the onions and the limes from the grill and set aside.
- Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes. Remove from the pot to an ice bath to stop the cooking. Drain on a paper towels. Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through. Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter. Garnish with the sesame seeds.
- Slice the lamb and plate with the green beans and onions. Garnish with the remaining grilled limes.
TANDOORI-STYLE GRILLED MEAT OR SHRIMP
Provided by Victoria Granof
Categories Blender Quick & Easy Yogurt Backyard BBQ Dinner Meat Shrimp Summer Grill Chill Grill/Barbecue Healthy Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1 In a blender, puree the first 8 ingredients until they form a paste.
- 2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
- 3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.
GRILLED "TANDOORI" LAMB
Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h35m
Yield 10
Number Of Ingredients 17
Steps:
- Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
- Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
- Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
- Preheat grill for medium heat and lightly oil the grate.
- Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
- Garnish with red onions, lemon wedges, and chopped cilantro as desired.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.9 g, Cholesterol 58.4 mg, Fat 11.8 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 430.4 mg, Sugar 2.8 g
GRILLED TANDOORI LAMB
Provided by Mark Bittman
Categories Lamb Low/No Sugar Backyard BBQ Dinner Meat Summer Grill/Barbecue Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.
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