Honey Mint Lamb Skewers Recipes

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HONEY-MINT LAMB SKEWERS



Honey-Mint Lamb Skewers image

My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen (2 cups dip).

Number Of Ingredients 13

1/2 cup olive oil
5 tablespoons lemon juice
1/4 cup minced fresh mint
2 tablespoons honey
5 garlic cloves, minced
Dash salt
Dash pepper
3 pounds lamb stew meat
LEMON FETA DIP:
1 cup sour cream
2 tablespoons lemon juice
2 cups crumbled feta cheese
2 pepperoncini, minced

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.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

LAMB SKEWERS WITH HOT MINT AND PISTACHIO SAUCE



Lamb Skewers with Hot Mint and Pistachio Sauce image

_**Editor's note:** The recipe below is from_ Perfect Parties _by Linnea Johansson._

Provided by Linnea Johansson

Number Of Ingredients 9

12 oz of tender boneless lamb shoulder
2 garlic cloves
3 tbsp lemon juice
Salt and pepper to taste
4 chopsticks, lacquered for color
1/2 cup mint gel
1/4 cup pistachio nuts
Cayenne, white and black
Salt and pepper to taste

Steps:

  • 1. Cut the lamb into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
  • 2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
  • 3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
  • 1. Peel and chop the pistachio nuts. Add to a small saucepan and roast for 2 minutes or until hot. Lower the heat and add the mint gel, letting it melt over low heat.
  • 2. Add the peppers to taste. By stirring the peppers, they will cook more evenly.
  • Lamb that is grain fed has a less gamey flavor than the grass-fed lamb. So if you usually don't like lamb because it is gamey, try grain-fed lamb.

LEMON-HONEY LAMB SKEWERS



Lemon-Honey Lamb Skewers image

A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.

Provided by Nika

Categories     Meat and Poultry Recipes     Lamb

Time 4h55m

Yield 4

Number Of Ingredients 10

1 cup chopped fresh mint
¾ cup dry white wine
2 tablespoons lemon juice
2 tablespoons honey
3 pounds cubed lamb stew meat
24 pearl onions, peeled
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon apricot preserves
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
  • Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 19.5 g, Cholesterol 133.9 mg, Fat 11 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 3.9 g, Sodium 123.5 mg, Sugar 12.5 g

MARY'S CHILLI LAMB SKEWERS WITH MINTED YOGURT COOLER



Mary's chilli lamb skewers with minted yogurt cooler image

Keep things short and sweet with these tasty lamb skewers, perfect for the BBQ

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 5

700g lean boneless lamb
a bunch of mint , stalks removed (a supermarket pack is about right)
1 fresh red chilli , deseeded
2 small red onions
150g tub low fat natural yogurt

Steps:

  • Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.
  • Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).
  • Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.
  • Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.

Nutrition Facts : Calories 307 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 38 grams protein, Sodium 0.39 milligram of sodium

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY



Lamb and Fig Skewers With Honey and Rosemary image

This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.

Provided by Melissa Clark

Categories     dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 garlic cloves, minced
2 large sprigs rosemary, leaves minced
2 tablespoons fresh lemon juice
1 tablespoon honey
1 and 1/4 teaspoons coarse kosher salt, more to taste
1 teaspoon black pepper
1 teaspoon Asian fish sauce or soy sauce
2 tablespoons extra-virgin olive oil
12 large ripe figs
1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
Chopped fresh mint leaves, for serving
Lemon wedges, for serving

Steps:

  • If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
  • In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
  • Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
  • Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
  • Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
  • Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams

GRILLED LAMB SKEWERS WITH SPICED MINT MARINADE



Grilled Lamb Skewers with Spiced Mint Marinade image

Provided by Clark Frasier

Categories     Ginger     Lamb     Marinate     Backyard BBQ     Orange     Mint     Sherry     Summer     Grill     Grill/Barbecue     Healthy     Sesame     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 cup (packed) fresh mint leaves, coarsely chopped
3/4 cup orange juice
1/2 cup (packed) golden brown sugar
1/4 cup dry Sherry
1/4 cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon finely grated orange peel
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns*
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
1 teaspoon pink peppercorns, crushed
1 1/2 pounds 1-inch cubes trimmed leg of lamb (cut from 2 1/2 pounds of untrimmed leg of lamb)
Sometimes called wild pepper or sansho

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.

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