Lamb Tomato And Mint Kebabs Recipes

LAMB, TOMATO, AND MINT KEBABS

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.

MINTED LAMB KABOBS

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 AND TOMATO KEBABS

Steps:

• 1. Cut the onion into eight wedges and break each wedge into segments. Stem and seed the bell pepper and cut into strips 1 1/2 inches long and 1/2 inch wide.2. Thread the ingredients for the kebabs onto the skewers in the following sequence: a lamb chop, a piece of onion, a piece of bell pepper, a tomato (skewered crosswise), a piece of onion, a piece of bell pepper, another lamb chop, more onion and pepper, another tomato, more onion and pepper, and another lamb chop. Run a metal skewer through the meat of each chop at a 60-degree angle to the bone. Arrange the kebabs on a platter or baking sheet, cover loosely with plastic wrap, and set aside, in the refrigerator, until ready to grill.3. Preheat the grill to high.4. When ready to grill, prepare the spice mixture. Combine the salt, pepper, mint, oregano, and rosemary in a small bowl, crumbling the rosemary between your fingers.5. Brush the chops and vegetables on each skewer all over with oil and season generously with the spice mixture. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, about 12 minutes in all for medium. As the kebabs cook, brush with oil and season with more of the spice mix.6. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.Serves 4

LAMB KEBABS WITH MINT PESTO

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.

MINTED LAMB KEBABS

Steps:

• whisk one whole egg and a yolk in a large bowl, add plenty of salt and pepper until it begins to thicken very slightly
• apply honey, ginger powder and paprika to the bowl and whisk together
• add flavour with tomato sauce and BBQ, then add the mixed herbs to the season mixture
• gradually add the minced lamb in 4 peices until well combined with all ingredients, keep mashing lamb until a smooth ball is formed, apply plain flour a tablespoon at a time until it is a combined ball
• make sure the ball is not too dry or flour is visible in mixture, when the ball has been formed , put in fridge for at least 15 minutes
• carefully form a long sausage shape at the end of the skewers and grill for 10 minutes, then turn over and grill for another 5 minutes before taking out the grill, a brown colour must form on top
• when all kebabs are cooked, a mint sauce would be a good combination (SEE MINT SAUCE RECIPE) .............. enjoy!

HERBED LAMB, TOMATO, AND ZUCCHINI KEBABS

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
• About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
• While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
• Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
• Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).

MINT-TOMATO SAUCE FOR LAMB

Steps:

• Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.