GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE
Steps:
- Gather the ingredients.
- Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
- Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
- Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
- Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
- Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
- Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
- Gather the ingredients.
- Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.
Nutrition Facts : Calories 811 kcal, Carbohydrate 51 g, Cholesterol 112 mg, Fiber 3 g, Protein 42 g, SaturatedFat 13 g, Sodium 560 mg, Sugar 13 g, Fat 49 g, ServingSize 8 pitas (8 servings), UnsaturatedFat 0 g
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
LAMB OR BEEF KEBAB PITAS WITH TZATZIKI
Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 25
Steps:
- In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
- Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
- Preheat oven to 400°F (this is also great on the bbq).
- Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
- Get some grilled pita breads.
- Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
- Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
- Enjoy one of the best sandwiches you've ever had.
Nutrition Facts : Calories 479, Fat 38.5, SaturatedFat 13.5, Cholesterol 129.4, Sodium 153.6, Carbohydrate 9.8, Fiber 1.1, Sugar 1.5, Protein 22.1
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- Thread lamb on skewers alternating with peppers and onions, repeating until 8 skewers are made. Set all of the kebabs into a pan with high edges in one layer and set aside.
- Mix cucumber, garlic, yogurt, dill, lemon juice, and oil in a medium bowl; season with salt and pepper. Cover and let sit at room temperature until flavors meld, at least 1 hour and then chill the sauce. The sauce can be made up to a day in advance.
- Heat the barbecue to medium-high heat. Clean the grill grates with a paper towel dipped in oil to help prevent sticking of the kabobs. Grill to desired doneness, occasionally turning, 7 to 9 minutes for medium-rare. Allow kebabs to rest for 10 minutes before serving.
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