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
MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
LAMB KEBABS WITH MINT PESTO
Provided by Romney Steele
Categories Lamb Low Cal Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Mortar and Pestle Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For pesto:
- Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
- For kebabs:
- Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
- Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
- Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
LAMB KABOB WITH MINT PESTO
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 16 mini kabobs
Number Of Ingredients 23
Steps:
- In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
- Preheat the grill or a grill pan on high.
- On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
- Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.
MINTY LAMB KEBABS
These minty kebabs are a treat for the whole family and fun for the kids to make too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
- Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.
Nutrition Facts : Calories 538 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.68 milligram of sodium
HONEY-MINT LAMB SKEWERS
My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen (2 cups dip).
Number Of Ingredients 13
Steps:
- Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
SEEKH KEBAB WITH MINT CHUTNEY
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that's been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You'll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.
Provided by Alexa Weibel
Categories dinner, barbecues, finger foods, meat, skewers and kebabs, main course
Time 45m
Yield 6 kebabs
Number Of Ingredients 21
Steps:
- Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
- Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
- Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
KOFTE KEBABS WITH CUCUMBER MINT SAUCE
These are little lamb/beef kebabs that are served like a sandwich on pita bread or nane lavash, your choice. Goes great with a salad and rice pilaf to complement the meal.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
- Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
- Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
- Prepare grill or heat skillet.
- Cook kebabs for 6-8 minutes, turning to cook all sides.
- Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.
Nutrition Facts : Calories 687.6, Fat 39.4, SaturatedFat 16.9, Cholesterol 130, Sodium 1633.8, Carbohydrate 44, Fiber 3.3, Sugar 6, Protein 37.7
LAMB KEBABS WITH MINT
Cinnamon and mint gives this dish its unique flavor. Place the mint leave between the chunks of lamb for a look as great as it tastes!
Provided by Bev I Am
Categories Lamb/Sheep
Time 2h12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To Prepare Marinade: Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.).
- Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
- Trim any fat from lamb and cut into about 1 1/2 inch cubes.
- Sprinkle with salt and pepper.
- Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
- Drain lamb well; discard marinade.
- To Prepare Kebabs: Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
- Preheat grill to high.
- Oil the grill grate* (See Note at bottom).
- Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
- Transfer the kebabs to a platter or plates to serve.
- *To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
- (Do not use cooking spray on a hot grill!).
Nutrition Facts : Calories 350.4, Fat 28.4, SaturatedFat 9.7, Cholesterol 78.2, Sodium 209.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 20.4
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- Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
- Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
- Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
- Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
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