GRILLED LAMB KEBABS WITH SMOKY PEACHES
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens. Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce. It's a great way to add big flavor without spending all day in the kitchen.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the grill for 3 to 4 seconds), you are 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.)
- Mix the yogurt and mint together in a small bowl and set aside.
- Trim the lamb of most but not all fat and cut it into 32 large chunks, about 1 inch square. Add them to a large bowl with the olive oil, curry powder, salt and pepper, and toss well to coat, then thread onto 4 skewers.
- Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
- At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per 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 cooked to your liking - remove from the heat when it is slightly less done than you want it to be when you eat it.)
- Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 28 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 968 milligrams, Sugar 12 grams
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
SMOKY WIND LAMB KEBAB
Make and share this Smoky Wind Lamb Kebab recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 12h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients and marinate lamb cubes overnight.
- Cut peppers and onions into slices the same size as the lamb cubes.
- Arrange on skewers, alternating peppers, lamb, and onion.
- Using charcoal briquettes and hard wood, grill over direct heat for 30 to 45 minutes, turning 4 times.
- DO NOT OVERCOOK.
Nutrition Facts : Calories 614.2, Fat 49.8, SaturatedFat 13.1, Cholesterol 120, Sodium 261.6, Carbohydrate 8.4, Fiber 2.1, Sugar 4.2, Protein 33.3
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GRILLED LAMB KEBABS WITH SMOKY TOMATO SAUCE RECIPE
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5/5 Total Time 2 hrs 40 minsServings 6
- In a large glass dish, combine the olive oil, garlic and Aleppo pepper. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate for 2 hours.
- Light a grill. Grill the tomatoes over a hot fire until charred all over. Let cool slightly, then peel, core, seed and coarsely chop them. Transfer to a medium saucepan. Using a potato masher or large fork, crush the tomatoes until chunky. Season the sauce with salt.
- Thread the lamb onto six 12-inch metal skewers, alternating the meat with pieces of green bell pepper. Season the kebabs with salt and black pepper and grill over a medium-hot fire, turning once, until the lamb is medium rare, about 8 minutes.
- Reheat the tomato sauce and spoon it onto plates. Set a kebab on each plate, sprinkle with the parsley and serve. Alternatively, remove the lamb from the skewers and quarter each piece. Heat the lamb in the tomato sauce, transfer to plates and serve.
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