Mint Chutney Lamb Kabobs Recipes

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.

MINT CHUTNEY LAMB KABOBS

Steps:

• Blend all ingredients except meat and sour cream in blender until smooth. Reserve 1/4 cup dressing mixture. Pour remaining dressing mixture over meat in shallow glass dish; toss to coat. Refrigerate 15 min. Meanwhile, mix reserved dressing mixture with sour cream. Refrigerate until ready to serve.
• Heat grill to medium-high heat. Remove meat from dressing mixture; discard mixture. Thread meat onto 4 skewers.
• Grill 16 to 18 min. or until meat is done, turning occasionally. Serve with sour cream sauce.

INDIAN CURRY LAMB SKEWERS WITH MINT-GRILLED NECTARINE CHUTNEY WITH PITA

Steps:

• For the chutney:
• Heat the grill to high.
• Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
• Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
• For the skewers:
• Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
• Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
• Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

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.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

GRILLED LAMB CHOPS WITH MINT CHUTNEY

Steps:

• Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
• Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
• Serve the lamb chops hot with the cool chutney.

MINTED LAMB 'N' VEGGIE KABOBS

Steps:

• In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes., On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves. , Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice.

CHUTNEY WITH MINT

Steps:

• In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

SEEKH KEBAB WITH MINT CHUTNEY

Steps:

• Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
• Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
• Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.

MINT CHUTNEY AND CUMIN LAMB RECIPE

Steps:

• Blend all ingredients except meat and sour cream in blender until smooth. Reserve 1/4 cup sauce mixture. Pour remaining sauce mixture over meat in shallow glass dish; toss to coat. Refrigerate 15 min. to marinate. Combined reserved sauce with sour cream; set aside.
• Heat grill to medium-high heat. Thread meat onto 4 skewers; discard marinade.
• Grill 16 to 18 min. or until meat is done, turning occasionally. Serve with reserved sour cream sauce.

MINT CHUTNEY

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

LAMB KEBABS WITH PEPPERY LIME MARINADE

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').

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!