SPICED LAMB SKEWERS WITH LEMONY ONIONS
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Provided by Alison Roman
Categories dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
- If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
- Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
- Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
- Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
- Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
- Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.
SPICY MEXICAN LAMB KEBABS
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
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
Make and share this Spicy Lamb Kebabs recipe from Food.com.
Provided by Thymestudio
Categories Lamb/Sheep
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
- Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
- Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
SPICED LAMB KEBABS WITH PEA & HERB COUSCOUS
These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander
Provided by Angela Boggiano
Categories Main course
Time 40m
Yield Makes 6 skewers, 2 per adult, 1 per child
Number Of Ingredients 14
Steps:
- Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.
- Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.
- Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.
- Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.
- Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.
Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium
SPICED GROUND MEAT SKEWERS
These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which are named for the Turkish city from where they're said to have originated. Adana kebabs are traditionally made from hand-minced lamb that's been larded with lamb tail fat, but the flavors of cumin, red chile flakes and sumac are just as delicious with regular ground lamb, or even ground beef or turkey. The trick to getting a pleasing, springy texture is to knead the meat and seasonings until the mixture feels sticky. Keep everything cold, and then wet your hands when you form the meat around the skewers. Cooking the kebabs over charcoal adds a compelling smokiness, but using the highest heat on your gas grill will also work well.
Provided by Melissa Clark
Categories skewers and kebabs, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
- With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
- Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
- Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.
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