Lamb Lemon And Garlic Kebabs Recipes

LEMON-GARLIC LAMB KEBABS

Steps:

• Heat grill to high. Assemble 4 long skewers, alternating 5 lamb cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.
• In a small bowl, whisk together oil, lemon juice, and garlic. Pour marinade over skewers; turn to coat. Letstand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
• Lightly oil grates. Place skewers on grill; cover grill,and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Serve with sauce, and garnish with parsley sprigs, if desired.

LAMB SHASHLIKS WITH ROSEMARY & GARLIC

Steps:

• Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
• Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
• Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

LEMON-GARLIC MARINATED LAMB CHOPS

Steps:

• In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
• Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
• Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

LAMB AND PISTACHIO KEBABS WITH GARLIC AND OLIVE SAUCE

Steps:

• Soak 8 wooden skewers in cold water to prevent burning.
• Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
• To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
• Refrigerate until needed.
• To make the roasted vegetable couscous, preheat the oven to 450°F
• Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
• Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
• Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
• Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
• For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
• Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
• Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
• Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
• Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.