Spiced Lamb And Beef Kebabs Lula Kebab Recipes

LAMB IN LAVASH / LYULYA KEBAB

Lamb In Lavash / Lyulya Kebab image

Number Of Ingredients 15

Ingredients

FOR THE KEBABS:
1 1/2 pounds ground lamb
1 onion, small, finely chopped
2 tablespoons whole wheat flour
1/4 cup parsley, coarsely chopped fresh Italian (flat-leaf)
1/4 cup basil leaves, thinly slivered
1 1/2 teaspoons salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
FOR SERVING:
4 pita bread or 2 large lavash
24 basil leaves, fresh
24 parsley sprigs, Italian (flat-leaf)
4 scallion, both white and green parts, trimmed and thinly sliced
1 pomegranate, , large, broken into seeds
3 tablespoons sumac, , ground (optional see Note)

Steps:

1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned. Transfer to a large bowl, cover, and refrigerate for 20 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).4. When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

Nutrition Facts : Nutritional Facts Serves

SPICY MEXICAN LAMB KEBABS

Spicy Mexican Lamb Kebabs image

Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time.

Provided by Crafty Lady 13

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 dried ancho chile, seeded, deveined, torn into pieces
1 cup coarsely chopped cilantro
1/2 cup chopped onion
1/4 cup lime juice
2 green jalapeno chiles, halved, seeded and deveined (optional)
1 garlic clove
2 teaspoons canola oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 lbs well-trimmed boneless leg of lamb, cubed (2 inches)
1 red onion, cut into 1 1/2-inch pieces
fresh cilantro stem
lime wedge

Steps:

Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.

SPICY LAMB KEBABS (LOW FAT)

Spicy Lamb Kebabs (Low Fat) image

The yogurt-based marinade would also work well with cubed beef sirloin steak. I got this wonderful recipe from Cooking Light. This does not include marinating time

Provided by Abby Girl

Categories Lamb/Sheep

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup plain fat-free yogurt
1 tablespoon lemon rind, grated
2 tablespoons fresh lemon juice
1 1/2 tablespoons ginger, grated
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon ground pepper
2 garlic, minced
butterflied leg of lamb

Steps:

Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.
Prepare grill to medium-high heat.
Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.

Nutrition Facts : Calories 47.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 463.3, Carbohydrate 9, Fiber 0.8, Sugar 2.7, Protein 3

SPICED LAMB AND BEEF KEBABS / LULA KEBAB

Spiced Lamb and Beef Kebabs / Lula Kebab image

Number Of Ingredients 11

Ingredients

1 pound ground lamb, lean
1 pound ground beef, lean, such as round or sirloin
1 onion, small, grated
1 to 2 serrano chile, or bird, minced (for milder kebabs, seed the chiles)
1 egg, large
3 tablespoons dill weed, minced fresh
3 tablespoons cilantro, minced fresh
2 teaspoons salt, or more to taste
1 teaspoon black pepper, freshly ground
1 teaspoon cumin, ground, or more to taste
1/4 teaspoon turmeric, ground

Steps:

1. Combine the lamb, beef, onion, chile, egg, dill, cilantro, 2 teaspoons salt, the pepper, 1 teaspoon cumin, and the turmeric in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Transfer the mixture to a large heavy skillet and set over very low heat. Cook just until the mixture is warmed through, stirring constantly with a wooden spoon. Remove from the heat and let stand until completely cooled.2. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or cumin to the remaining mixture as necessary it should be highly seasoned.3. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate at least 1 hour or as long as overnight.4. If desired, set up the grill for grateless grilling. Preheat the grill to high.5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all. Serve immediately.Makes 8 kebabs serves 8 as an appetizer, 4 as an entrée

Nutrition Facts : Nutritional Facts Serves

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