MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
LAMB KEBABS WITH YOGHURT SAUCE
Make and share this Lamb Kebabs With Yoghurt Sauce recipe from Food.com.
Provided by currybunny
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all marinade ingredients together, place in bowl with lamb.
- Refrigerate 3 hours or overnight if possible.
- Grill 10-15 minutes or til cooked as desired.
- Sauce: Mix all ingredients together, serve with lamb.
Nutrition Facts : Calories 313.7, Fat 25.8, SaturatedFat 7.2, Cholesterol 64, Sodium 67.5, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 17.2
LAMB KABOBS WITH YOGURT SAUCE
I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.
HERBED LAMB KEBABS WITH YOGURT SAUCE
Steps:
- Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
- In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.
CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT
Steps:
- Make the garlic yogurt:
- Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
- Make the lamb kebabs:
- Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
- Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
- Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
- Do Ahead
- Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.
YOGURT-MARINATED LAMB KEBABS
This delicious recipe can be found in "The Joy of Cooking."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper. Add lamb and toss to coat. Marinate, covered, refrigerated, 2 to 3 hours.
- If using bamboo or wooden skewers, place in a shallow dish and cover with water, 30 minutes before meat is ready to cook.
- Preheat a grill pan. Thread lamb pieces onto skewers, alternating lamb with vegetables and bay leaves, if desired. Place skewers on grill pan and cook until meat has reached desired degree of doneness, about 10 minutes for medium-rare.
LAMB KABOB MARINADE
Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.
Provided by Senad
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h5m
Yield 4
Number Of Ingredients 10
Steps:
- Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
- Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g
LAMB KEBABS WITH CORIANDER YOGURT SAUCE
An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Mix, then chill and set aside to serve with meat.
- Stir marinade ingredients together, set aside.
- Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
- Place in fridge, and let marinate for several hours or overnight.
- Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
- Grill lemon wedges at the same time.
- Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.
Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7
LAMB-MUSHROOM KABOBS WITH GREEK YOGURT MOPPING SAUCE
Unique mopping sauce to complement merguez dishes, especially traditional Greek-style kabobs. I hope you enjoy it as much as I do. Not a lamb fan? Then try this mopping sauce on chicken kabobs as it works great with both! This recipe was cooked rotisserie-style on the Kabob Buddie by Troops BBQ.
Provided by SwagDaddy
Categories World Cuisine Recipes European Greek
Time P1DT45m
Yield 7
Number Of Ingredients 24
Steps:
- Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
- Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
- Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
- Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.
Nutrition Facts : Calories 969.9 calories, Carbohydrate 9.6 g, Cholesterol 133.9 mg, Fat 83.3 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 16.7 g, Sodium 299.5 mg, Sugar 2.2 g
CURRY-YOGURT MARINATED LAMB KEBABS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 11
Steps:
- Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
- Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
- Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.
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