Raznici Lamb Kebabs New Zealand Recipes

SIMPLE LAMB KEBABS WITH GREEK FLAVORS

Simple Lamb Kebabs With Greek Flavors image

In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.

Provided by John Willoughby And Chris Schlesinger

Categories dinner, easy, quick, main course

Time 30m

Yield 4 entree servings

Number Of Ingredients 6

Ingredients

2 pounds boneless leg of lamb
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
2 tablespoons minced garlic
1/3 cup roughly chopped fresh marjoram

Steps:

Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram

RAZNICI LAMB KEBABS - NEW ZEALAND

Raznici Lamb Kebabs - New Zealand image

This recipe has been submitted for play in ZWT8 - Australia/New Zealand. This recipe was found at the New Zealand Beef & Lamb Website. These are wonderful served with a simple salad and fresh fruit. I hope you will enjoy this nice light meal. If using bamboo skewers, soak them in water for about 30 minutes before threading with the ingredients. This will help prevent them from burning.

Provided by Baby Kato

Categories Lamb/Sheep

Time 8h8m

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

600 -750 g lean lamb
1 onion, small, peeled
1 teaspoon garlic, minced
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon lemon juice (or cider vinegar)
2 tablespoons oil
1 teaspoon sugar
2 yellow peppers, cored

Steps:

Cut the lean lamb into 2cm cubes and place in a resealable plastic bag.
In a food processor, put the onion, garlic, white wine, soy sauce, lemon juice or cider vinegar, oil and sugar. Season well with pepper then process until smooth. Pour over the lamb, seal and toss to coat.
Marinate for 30 minutes at room temperature or refrigerate for up to 8 hours.
Cut the yellow pepper into 2cm dice. Thread the lamb and pepper onto skewers. Brush the kebabs with oil.
Barbecue or grill over a moderately high heat for about 6-8 minutes until the lamb is cooked, turning regularly.

Nutrition Facts : Calories 266.3, Fat 13.1, SaturatedFat 4, Cholesterol 76.9, Sodium 495.1, Carbohydrate 8.5, Fiber 1.1, Sugar 2, Protein 27

100 YEAR OLD NEW ZEALAND LAMB DISH - (I HAVE USED DEER W/THIS

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This image

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm.

Provided by Hotwingcooker

Categories Deer

Time P1DT1h

Yield 12 8oz. slices, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (4 -5 lb) boneless leg of lamb (New Zealand)
2 cups vinegar
1/2 garlic clove, small garlic thinly sliced
1 ounce of fresh mint or 1/4 ounce dried mint flakes
3/4 cup sugar
2 cups white wine

Steps:

place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .

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