Grilled Tandoori Lamb Recipes

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GRILLED TANDOORI-STYLE LAMB SKEWERS



Grilled Tandoori-Style Lamb Skewers image

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon cumin powder
1 teaspoon garam masala
Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
1 teaspoon onion powder
3 tablespoons bottled minced garlic or 8 cloves minced
1 cup plain yogurt
2 tablespoons sweet paprika
3 tablespoons Indian curry powder
1/2 cup chopped cilantro leaves, plus leaves for garnish
2 teaspoons kosher salt or Hawaiian sea salt
2 teaspoons cracked black pepper
1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
4 to 5 scallions, cut into 1-inch pieces
Basmati rice with cilantro (or orzo with spinach and butter), for serving
Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

Steps:

  • Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
  • Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
  • Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.

GRILLED TANDOORI LAMB



Grilled Tandoori Lamb image

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

In dry skillet, toast until aromatic:
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons cardamom seeds
1/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1 1/2 teaspoons dried crushed red pepper
Transfer spice blend to small bowl and mix in:
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 garlic cloves, pressed
Rub mixture all over, then cover and refrigerate 3 hours:
1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)

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.

GRILLED TANDOORI LAMB CHOPS AND GREEN BEANS



Grilled Tandoori Lamb Chops and Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for the grill
2 tablespoons jarred tandoori marinade
1/4 cup plus 1 tablespoon plain 2% Greek yogurt
4 lamb blade chops (6 to 7 ounces each; 1/2 inch thick)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh cilantro, plus more for topping
3 cloves garlic (1 clove finely grated, 2 sliced)
1 teaspoon fresh lemon juice
1 pound green beans, trimmed and halved
1 1/2 cups cherry tomatoes
1 1/2 teaspoons cumin seeds, roughly chopped

Steps:

  • Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes.
  • Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
  • Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet.
  • Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce.

Nutrition Facts : Calories 410, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 98 milligrams, Sodium 959 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 28 grams, Sugar 6 grams

GRILLED "TANDOORI" LAMB



Grilled

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

1 cup plain yogurt
½ cup lemon juice
¼ cup finely minced onion
2 cloves crushed garlic
1 tablespoon freshly grated ginger
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
2 pounds boneless lamb shoulder, cut into 2 inch pieces
2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
½ cup chopped cilantro
4 small fresh lemon wedges
1 medium red onion, sliced
spicy cilantro chutney

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 MEATBALLS



Grilled Tandoori Lamb Meatballs image

These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....

Provided by loof751

Categories     Meatballs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup plain yogurt
1 egg
3 garlic cloves
3 scallions
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
2 teaspoons ginger
1/8 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 cup breadcrumbs
1 1/4 lbs ground lamb
salt (to taste)

Steps:

  • Mince the garlic and chop the scallions.
  • Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
  • Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
  • Grill or broil for 6-8 minutes, turning gently to cook all sides.

Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2

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