Lamb Boti Kebabs Recipes

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LAMB BOTI KABAB



Lamb boti kabab image

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

1 kg boneless lamb leg
unsalted butter
MARINADE
5 cloves of garlic
3cm piece of ginger
½ a lime
150 g Greek yoghurt
50 ml sunflower oil
35 g papaya paste (see tip)
20 g deggi mirch (see tip)
1 teaspoon garam masala
1 teaspoon red chilli powder
1 pinch of cumin seeds
1 pinch of ground cumin

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



Summer Lamb Kabobs image

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

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chopped fresh rosemary
½ teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
⅓ cup melted butter or margarine

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



Lamb Boti Kebabs image

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

1 lb lamb sirloin
3 tablespoons plain yogurt
3 teaspoons tandoori masala (available in any Indian Grocery store)
1 tablespoon ginger-garlic paste
1/2 teaspoon chat masala (available in any Indian Grocery store)
1/2 teaspoon garam masala
1 teaspoon dried cilantro
1/4 teaspoon carrom seeds (Dry Roasted)
3/4 teaspoon salt (as per taste)
1 tablespoon chickpea flour (Besan, available in any Indian Grocery store)
1 teaspoon red chili pepper
1/2 teaspoon dried mint
1 tablespoon oil
4 tablespoons butter or 4 tablespoons oil, for basting

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



Trader Vic's Curried Lamb Kebabs image

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

2 lbs boneless lamb
1/3 cup olive oil
1/3 cup Dijon mustard
1/4 cup onion, grated
1/4 cup white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon curry powder, adjust to taste
2 garlic cloves, crushed
3 -5 drops sesame oil
1 1/2 teaspoons marjoram
1 teaspoon salt
1/2 teaspoon pepper
8 ounces mushrooms
1 red bell pepper
1 green bell pepper
1 medium onion
4 cherry tomatoes

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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