LAMB-MUSHROOM KABOBS WITH GREEK YOGURT MOPPING SAUCE
Unique mopping sauce to complement merguez dishes, especially traditional Greek-style kabobs. I hope you enjoy it as much as I do. Not a lamb fan? Then try this mopping sauce on chicken kabobs as it works great with both! This recipe was cooked rotisserie-style on the Kabob Buddie by Troops BBQ.
Provided by SwagDaddy
Categories World Cuisine Recipes European Greek
Time P1DT45m
Yield 7
Number Of Ingredients 24
Steps:
- Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
- Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
- Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
- Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.
Nutrition Facts : Calories 969.9 calories, Carbohydrate 9.6 g, Cholesterol 133.9 mg, Fat 83.3 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 16.7 g, Sodium 299.5 mg, Sugar 2.2 g
LAMB CHOPS WITH PISTACHIO SALSA VERDE
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.
Provided by Rhoda Boone
Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the Pistachio Salsa Verde:
- Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
- Cook the lamb chops:
- Season lamb chops with salt and pepper; allow to come to room temperature.
- Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
- Do Ahead
- Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
LAMB AND PISTACHIO KEBABS
Number Of Ingredients 9
Steps:
- 1. Combine the lamb, pistachios, onion, garlic, 1 teaspoon salt, the Aleppo pepper, cumin, and 1/2 teaspoon pepper into a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary. Cover and refrigerate the meat mixture for 2 hours.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion of the mixture around the skewer to form a flattish sausage about 11 inches long and 1/2 inch wide. Place each kebab as it is made on the prepared baking sheet.4. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.5. Use a pita to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately.Makes 4 sausages serves 4 as an entrée
Nutrition Facts : Nutritional Facts Serves
LAMB KEBABS WITH KAHLUA PEANUT SAUCE
Tender chunks of lamb are marinated in a tomato and cumin marinade, then grilled on kebabs with peppers and mushrooms. The final touch is a spicy peanut sauce flavored with Kahlua.
Provided by Allrecipes Member
Time 8h50m
Yield 8
Number Of Ingredients 18
Steps:
- Cut the lamb into 1 inch cubes. Crush the garlic cloves and add to the tomato juice. Season with the salt and pepper and cumin powder. Marinate the lamb cubes overnight.
- Drain lamb cubes and wash and remove the seeds from the pepper and cut into 1 inch squares. Thread the lamb, green and red peppers and mushrooms alternately onto 8 kebab skewers. Brush with oil and grill slowly until the lamb is just cooked through.
- Prepare the Kahlua Peanut Sauce: Peel and finely chop the onions. Saute in the oil with the crushed garlic. Add the cayenne pepper and cumin powder and cook gently for 1 to 2 minutes more. Add the tomato juice, Kahlua, peanut butter and stock. Simmer over a low heat for 10 minutes, stirring from time to time.
- Serve cooked kebabs on a bed of rice with the Kahlua Peanut Sauce.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 26.6 g, Cholesterol 45.5 mg, Fat 23.4 g, Fiber 4.5 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 401.9 mg, Sugar 17.6 g
LAMB AND PISTACHIO KEBABS WITH GARLIC AND OLIVE SAUCE
Combine a feast of flavours in this winning recipe for lamb kebabs with garlic sauce and roasted vegetable couscous.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Soak 8 wooden skewers in cold water to prevent burning.
- Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
- To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
- Refrigerate until needed.
- To make the roasted vegetable couscous, preheat the oven to 450°F
- Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
- Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
- Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
- Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
- For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
- Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
- Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
- Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
- Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.
Nutrition Facts : Calories 1008.9, Fat 54.1, SaturatedFat 15.2, Cholesterol 83, Sodium 519.1, Carbohydrate 96.6, Fiber 18.1, Sugar 11.2, Protein 38.9
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