Lemon Honey Lamb Skewers Recipes

SPICED LAMB SKEWERS WITH LEMONY ONIONS

Steps:

• Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
• If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
• Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
• Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
• Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
• Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
• Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

HONEY-MINT LAMB SKEWERS

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.

LAMB SKEWER PITAS

Steps:

• Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
• Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
• To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
• In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

LEMON-HONEY LAMB SKEWERS

Steps:

• Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
• Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY

Steps:

• For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
• For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
• Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
• In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
• Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
• Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
• Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
• Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

LEMON HONEY - HONEY LEMON CHICKEN SKEWERS

Steps:

• HINT: To prevent wooden skewers from burning soak first (I put a little oil in the water. I don't know if it helps. but I feel it may help lock in the water a little longer.) fit bacon to chicken strips, and thread onto wooden skewers.
• Combine remaining ingredients.
• Add chicken skewers.
• Marinate overnight. (I used a long plastic dish with lid and gave it a light shake every so often).
• BBQ - on medium, reserving marinade to baste with barbecue 4 to 5 inches from heat for 10 to 15 minutes or until chicken is no longer pink& bacon is crisp.
• (I made this for a big BBQ I used all the chicken and bacon I needed or had, and 2X or 3X the marinade until I was happy).

YOGURT-MARINATED LAMB AND CHICKEN SKEWERS

Steps:

• Combine 1/2 cup yogurt, oil, lemon zest and juice, coriander seeds, and paprika in a bowl; add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well. Divide mixture between 2 resealable plastic bags; add lamb to one and chicken to the other. Seal bags after removing any air; massage meat to evenly distribute marinade. Let stand at room temperature 1 hour, or refrigerate up to 1 day (remove 1 hour before grilling).
• Thread meat onto long metal skewers (or soaked wooden skewers) with a lemon quarter on each end, leaving 1/4 inch between each piece to ensure even cooking. Thread tomatoes and onion onto separate skewers, then brush with oil. Season meat and vegetables with salt and pepper. Stir together remaining 1 1/2 cups yogurt, feta, and 1/2 teaspoon salt. Transfer to a serving bowl; drizzle with oil and sprinkle with pepper.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill chicken until just cooked through, 10 to 12 minutes. Grill onions, turning a few times, until charred in places and softened, 8 to 10 minutes. Grill lamb, turning a few times, until charred in places, 6 to 8 minutes for medium-rare. Grill tomatoes until charred in places, 4 to 5 minutes. Transfer meat and grilled tomatoes and vegetables to a serving platter. Grill pitas, flipping once, until charred in places, 1 to 2 minutes; immediately wrap in a clean kitchen towel to steam and soften until ready to serve.
• Serve meat, onions, and tomatoes with pitas, yogurt sauce, cucumber, and dill, with grilled lemon wedges alongside.

LEMON CHICKEN SKEWERS

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.