Lamb Sweet Potato And Scallion Kebabs Recipes

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
• Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
• In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.

SCALLION SWEET POTATOES

Steps:

• Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

LAMB, SWEET POTATO, AND SCALLION KEBABS

Steps:

• Pat lamb dry and cut into 36 cubes (each about 3/4 inch) and in a bowl toss with soy sauce, lemon juice, and sugar. Marinate lamb, covered, 1 hour.
• Peel sweet potato and cut into 36 cubes (each about 3/4 inch). In a large saucepan of boiling salted water simmer potato about 4 minutes, or until just tender. In a colander drain potato and rinse under cold water to stop cooking. Cut scallions into thirty-six 1/2-inch-long pieces.
• Preheat broiler.
• In a bowl stir together spices and salt. Drain lamb in a colander and pat dry. Add lamb to spices and toss to coat. On each skewer thread, close together and near pointed end of skewer, 1 piece sweet potato, 1 piece lamb, and 1 piece scallion. Arrange kebabs on rack of a broiler pan in 2 rows, covering blunt ends of skewers in each row with a long strip of foil. Broil kebabs about 4 inches from heat, without turning, about 4 minutes, or until lamb is medium-rare.

LAMB & POTATO KEBABS WITH MINTY BROAD BEANS

Steps:

• Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.
• Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.
• Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.
• Serve the kebabs on top of the beans with lemon wedges for squeezing over.

LAMB AND RATATOUILLE KEBABS

Steps:

• Combine first 8 ingredients in glass baking dish. Marinate 2 hours at room temperature or up to 8 hours in refrigerator.
• Drain lamb, reserving marinade. Add vegetables to marinade and toss well. Thread lamb on skewers, alternating with vegetables. Prepare barbecue or preheat broiler. Brush kebabs with additional olive oil. Season with salt and pepper. Grill or broil until lamb is slightly charred on outside and pink on inside and vegetables are tender, turning occasionally, about 5 minutes.

CUMIN LAMB, SWEET PEPPER & ONION KEBABS

Steps:

• Soak skewers (for 1 hour or more).
• Cut lamb into bite size pieces. In a large bowl whisk 1/4 cup lemon juice, 2 tablespoons oil, 2 tablespoons ginger, 2 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons honey. Add lamb, stir to coat, cover and chill 4 hours or overnight; stir once.
• Oil grill and preheat BBQ to med-high. Slice pepper and onion into chunks and thread onto skewers with lamb (alternating ingredients). Sprinkle with salt & pepper.
• In a small bowl, whisk leftover marinade ingredients and set aside for basting. Grill kebabs 7-10 minutes, turning occasionally.
• Serve with pita, greek salad and tzatziki -- Yummmm!