Mary Had A Little Lamb Kebab Marinade Sauce Recipes

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LAMB KABOB MARINADE



Lamb Kabob Marinade image

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

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

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

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE



Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Provided by Food Network

Categories     main-dish

Time 1h8m

Number Of Ingredients 13

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

Steps:

  • To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
  • While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
  • To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
  • Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

ORANGE- AND LIME-MARINATED LAMB KEBABS



Orange- and Lime-Marinated Lamb Kebabs image

Categories     Lamb     Onion     Pepper     Marinate     Lime     Orange     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 3 1/2-pound boneless leg of lamb, all fat and sinew trimmed, meat cut into 1 1/4- to 1 1/2-inch cubes
3/4 cup orange juice
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped canned chipotle chilies*
3 garlic cloves, minced
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt
1 red onion, cut into 1-inch pieces
3 fresh poblano chilies,** seeded, cut into 1-inch pieces
6 12-inch metal skewers

Steps:

  • Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
  • Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

MARY HAD A LITTLE LAMB



Mary Had A Little Lamb image

But it was her pet, and so she couldn't stand the thought of cooking it in a Shepherd's Pie. So she used vegetables instead. And the lamb was happy.

Provided by Millereg

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs baking potatoes, peeled and cut into large pieces
1 1/2 teaspoons salt substitute
3/4 teaspoon fresh ground black pepper
8 fluid ounces heavy cream
6 tablespoons unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 1/2 cups sliced turnips or 2 1/2 cups rutabagas
1 cup sliced Brussels sprout
1/2 cup chopped cabbage
2 carrots, sliced
1/4 teaspoon dried thyme
3 cups canned low sodium vegetable broth or 3 cups homemade stock

Steps:

  • Put the potatoes in a medium saucepan of salted water.
  • Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
  • Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
  • Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter.
  • Cover and set aside.
  • Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.
  • Add the onions and cook, stirring occasionally, until golden, about 10 minutes.
  • Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining ½ teaspoon each of salt and pepper.
  • Mix well.
  • Stir in the broth and bring to a simmer.
  • Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes.
  • Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
  • Heat the broiler.
  • Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.

Nutrition Facts : Calories 635, Fat 39.9, SaturatedFat 24.8, Cholesterol 127.5, Sodium 118.7, Carbohydrate 65.5, Fiber 8.6, Sugar 10.4, Protein 8.3

MARINATED LAMB KEBABS



Marinated Lamb Kebabs image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

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.

MARY HAD A LITTLE LAMB KEBAB MARINADE & SAUCE



Mary Had a Little Lamb Kebab Marinade & Sauce image

An unusual sauce for Armenian Shish Kebobs that can be used on other cuts of lamb for the grill. This was given to me years ago by my friend's Armenian father-in-law. (For a spicier marinade/sauce, use red pepper flakes instead of the black pepper.) NOTE: Cooking time does not include marinating time. Also cooking time is estimated, depending on thickness of lamb cubes.)

Provided by Mareesme

Categories     Lamb/Sheep

Time 15m

Yield 2 3/4 Cups

Number Of Ingredients 10

1 teaspoon parsley, minced
1 1/2 teaspoons marjoram
1 1/2 teaspoons cumin
1 teaspoon salt
1 1/2 teaspoons ground pepper
1 large green pepper, finely chopped
1 onion, finely chopped
3/4 cup lemon juice
1 1/2 cups tomato juice
3/4 cup pickle juice

Steps:

  • Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade.
  • (Note: This is enough for up to 4# lamb.).

LEMON-GARLIC LAMB KEBABS



Lemon-Garlic Lamb Kebabs image

The lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 20m

Number Of Ingredients 8

1 1/2 pounds leg of lamb, well-trimmed and cut into 20 equal cubes (about 1 inch each)
8 thin lemon wedges
1/4 cup olive oil, plus more for grill
2 tablespoons fresh lemon juice
4 garlic cloves, minced
Coarse salt and ground pepper
Feta Dipping Sauce
Fresh parsley sprigs, for serving (optional)

Steps:

  • Heat grill to high. Assemble 4 long skewers, alternating 5 lamb cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.
  • In a small bowl, whisk together oil, lemon juice, and garlic. Pour marinade over skewers; turn to coat. Letstand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
  • Lightly oil grates. Place skewers on grill; cover grill,and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Serve with sauce, and garnish with parsley sprigs, if desired.

ROSEMARY LAMB KEBABS WITH TAPENADE-ROSEMARY AïOLI



Rosemary Lamb Kebabs with Tapenade-Rosemary Aïoli image

Categories     Garlic     Herb     Lamb     Onion     Marinate     Low Carb     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1/3 cup dry red wine
1/3 cup olive oil (preferably extra-virgin)
1/4 cup coarsely chopped fresh rosemary
4 teaspoons minced garlic
1 3 1/2- to 3 3/4-pound leg of lamb, boned, fat trimmed, cut into 1 1/2-inch cubes
6 small onions, each cut into 6 wedges
12 10- to 12-inch metal skewers or bamboo skewers, soaked in water 30 minutes
Tapenade-Rosemary Aioli

Steps:

  • Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.

LAMB KEBABS WITH PEPPERY LIME MARINADE



Lamb kebabs with peppery lime marinade image

Team these tangy kebabs with a tossed salad and enjoy a spicy supper

Provided by Roopa Gulati

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 11

600g lean lamb neck fillet
2 green chillies , seeded and roughly chopped
3 garlic cloves , roughly chopped
½ tsp cracked black peppercorns
½ tsp ground cinnamon
½ tsp ground cardamom or crushed cardamom seeds
juice of 2 large limes
1 tbsp vegetable or sunflower oil
salad of red onion rings, halved cherry tomatoes and crisp lettuce
warm naan bread , torn into pieces
mint chutney

Steps:

  • Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
  • Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
  • Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 31 grams protein, Sodium 0.27 milligram of sodium

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