Lamb Shish Kebab Recipes

TRADITIONAL SHISH KEBABS

Steps:

• Gather the ingredients.
• In a small plastic or glass bowl, combine the marinade ingredients (olive oil, lemon juice, sea salt, cumin , grated ginger, and black pepper).
• In a resealable container (a large zip-top bag works best), place the lamb pieces with the marinade. Massage them to mix and seal bag. Refrigerate the meat in the marinade for 2 to 24 hours.
• Preheat the grill to high heat. Thread lamb, onion, and pepper pieces onto skewers-intermixing the pieces or making skewers of just meat and just vegetables (see Recipe Tip below).
• Place the kebabs on the hot grill and cook for about 8 to 10 minutes, uncovered. Starting at the 2-minute mark, turn the skewers to cook another side of the cubes. Do this every 2 minutes until all four sides of the cubes have been grilled. Cook longer if lamb chunks are larger than 1-inch.
• Once cooked to your desired doneness, remove the kebabs from the grill.
• Serve on or off of the skewers, with lemon and lime slices.

LAMB SHISH KABOBS

Steps:

• Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.

LAMB SHISH KEBAB

Steps:

• Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
• Preheat broiler or light the barbecue.
• Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
• Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

LAMB SHISH KABOBS

Steps:

• Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece.
• Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

ARMENIAN SHISH KABOB

Steps:

• Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
• Position oven rack to its top setting and set oven to broil.
• Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
• Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
• Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
• Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

LAMB SHISH KABOBS

Steps:

• Combine oil, wine, lemon juice, garlic, salt, rosemary, and pepper; pour over lamb, tomatoes, mushrooms, and onions, ; Marinate in refridgerate for several hours or overnight.
• Put together skerwers of lamb, onions, mushrooms, and tomatoes; Broil 3 inches from heat for 15 minutes turning every 5 minutes; can be done in oven or on outside grill.