LAMB, TOMATO, AND MINT KEBABS
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
- Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 1 g, Protein 21 g
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
GRILLED LAMB KEBABS WITH TOMATOES, ZUCCHINI, AND YOGURT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 12 skewers
Number Of Ingredients 11
Steps:
- 1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.
- 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
- 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
- 4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.
Nutrition Facts : Calories 418, Fat 32 grams, SaturatedFat 10.5 grams, Cholesterol 81 milligrams, Sodium 215 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 24 grams
CHEF JOHN'S KOFTA KEBABS
I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.
Provided by Chef John
Categories BBQ & Grilled Beef Skewers and Kabobs
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
- Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
- Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
- Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
- Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
- Meanwhile, preheat a charcoal grill until coals are very hot.
- Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 6.2 g, Cholesterol 68.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 693.3 mg
ORANGE- AND LIME-MARINATED LAMB KEBABS
Categories Lamb Onion Pepper Marinate Lime Orange Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
- Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
HERBED LAMB, TOMATO, AND ZUCCHINI KEBABS
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
- About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
- While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
- Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
- Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).
LAMB AND TOMATO KEBABS
Number Of Ingredients 13
Steps:
- 1. Cut the onion into eight wedges and break each wedge into segments. Stem and seed the bell pepper and cut into strips 1 1/2 inches long and 1/2 inch wide.2. Thread the ingredients for the kebabs onto the skewers in the following sequence: a lamb chop, a piece of onion, a piece of bell pepper, a tomato (skewered crosswise), a piece of onion, a piece of bell pepper, another lamb chop, more onion and pepper, another tomato, more onion and pepper, and another lamb chop. Run a metal skewer through the meat of each chop at a 60-degree angle to the bone. Arrange the kebabs on a platter or baking sheet, cover loosely with plastic wrap, and set aside, in the refrigerator, until ready to grill.3. Preheat the grill to high.4. When ready to grill, prepare the spice mixture. Combine the salt, pepper, mint, oregano, and rosemary in a small bowl, crumbling the rosemary between your fingers.5. Brush the chops and vegetables on each skewer all over with oil and season generously with the spice mixture. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, about 12 minutes in all for medium. As the kebabs cook, brush with oil and season with more of the spice mix.6. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.Serves 4
Nutrition Facts : Nutritional Facts Serves
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- In a large glass dish, combine the olive oil, garlic and Aleppo pepper. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate for 2 hours.
- Light a grill. Grill the tomatoes over a hot fire until charred all over. Let cool slightly, then peel, core, seed and coarsely chop them. Transfer to a medium saucepan. Using a potato masher or large fork, crush the tomatoes until chunky. Season the sauce with salt.
- Thread the lamb onto six 12-inch metal skewers, alternating the meat with pieces of green bell pepper. Season the kebabs with salt and black pepper and grill over a medium-hot fire, turning once, until the lamb is medium rare, about 8 minutes.
- Reheat the tomato sauce and spoon it onto plates. Set a kebab on each plate, sprinkle with the parsley and serve. Alternatively, remove the lamb from the skewers and quarter each piece. Heat the lamb in the tomato sauce, transfer to plates and serve.
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