LAMB BOTI KABAB
You can serve these with whatever accompaniments you like, but kachumber is a popular salad to eat with many Indian dishes - a medley of sliced tomato, cucumber and onion, dressed with lemon juice.
Provided by Naved Nasir
Categories Mains Jamie Magazine Alfresco Indian One-pan recipes BBQ food
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Trim the lamb of fat, then cut into 2.5cm cubes. Prick all over with a fork, then squeeze out any moisture and pat it dry with paper towels.
- Peel and finely grate the garlic and ginger, then mix with 1 tablespoon of lime juice, 1 teaspoon of sea salt and the remaining marinade ingredients.
- Submerge the lamb chunks in the marinade, ensuring they are covered, then pop in the fridge for at least 8 hours.
- When you're ready to cook, preheat the grill to high. Thread the meat onto skewers, keeping them 2.5cm apart.
- Grill the kebabs for 5 minutes, then turn and cook them for another 2 minutes.
- Melt the butter, then use it to baste the kebabs and grill for a final 5 minutes.
- Serve straight away. Delicious with a kachumber salad, coriander leaves and lime wedges on the side.
Nutrition Facts : Calories 288 calories, Fat 23.9 g fat, SaturatedFat 6.7 g saturated fat, Protein 17.4 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 2.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SUMMER LAMB KABOBS
This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.
Provided by Seneca Castle Lamb & Gardens
Categories Meat and Poultry Recipes Lamb
Time 8h32m
Yield 20
Number Of Ingredients 16
Steps:
- Place lamb in a large bowl.
- In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 13.2 g, Cholesterol 89.8 mg, Fat 30.3 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 266.1 mg, Sugar 5 g
LAMB BOTI KEBABS
Make and share this Lamb Boti Kebabs recipe from Food.com.
Provided by Sandeep
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim all fat from the meat.
- Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.
- Make a mixture of all the other ingredients except Oil and Chickpea Flour.
- Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea flour and mix well.
- Add meat to the mixture and mix well.
- Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours).
- Pre-heat oven to 350 F.
- Thread the marinated meat on the skewer leaving some space between individual pieces.
- If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.
- Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.
- Brush the meat with the remaining marinade Bake in the oven for 10 minutes.
- Take out and baste the meat with oil or butter Bake for 10 minutes.
- Take out and baste the meat with oil or butter Bake for 10 minutes.
- Take the meat out and remove the meat from the skewers and serve with your favorite accompaniment.
Nutrition Facts : Calories 406.6, Fat 34.8, SaturatedFat 16.4, Cholesterol 110.4, Sodium 607.8, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 21.2
TRADER VIC'S CURRIED LAMB KEBABS
Carol Flores of Houston, TX submitted this to the Neiman Marcus cookbook "No Jacket Required".
Provided by Oolala
Categories Lamb/Sheep
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
- Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
- For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
- Remove lamb from marinade and reserve the marinade.
- Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
- Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
- Add a cherry tomato to the end of each skewer after 10 minutes.
- Serve with rice and chutneys.
Nutrition Facts : Calories 859.1, Fat 71, SaturatedFat 24.5, Cholesterol 163.3, Sodium 995.7, Carbohydrate 13.7, Fiber 3.8, Sugar 6, Protein 42.3
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