Spiced Lamb Skewers Recipes

SPICED LAMB SKEWERS

Spiced Lamb Skewers image

Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad.

Provided by English_Rose

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 lamb steaks, cut into chunks
4 garlic cloves, crushed
4 tablespoons olive oil
1 tablespoon ground coriander
2 teaspoons cumin
1/2 teaspoon paprika
3 tablespoons parsley, chopped
3 tablespoons lemon juice

Steps:

Mix all the marinade ingredients together until well blended.
Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
Cover well and chill until ready to cook.
Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.

Nutrition Facts : Calories 90.7, Fat 9.4, SaturatedFat 1.3, Sodium 3.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.3, Protein 0.5

SPICED SKEWERED LAMB

Spiced Skewered Lamb image

In Beijing there are many street stalls selling Muslim delicacies and snacks such as 'Chuan rou' ('Chuan' means 'skewered' and 'Rou' means 'meat' in Mandarin Chinese) - in fact, they have become so popular they are found all over China, and not just in the north. Here, the meat is coated in spices, skewered and then cooked on a grill or barbeque, which gives it an irresistible smoky flavour. It is served with a simple orange fennel salad, which complements the spiciness of the dish. For a Western serving suggestion, lightly coat some plain ciabatta bread with olive oil, season with ground fennel, cumin, salt, paprika and chili powder and then toast on a griddle.

Provided by Food Network

Categories appetizer

Time 45m

Yield 2 servings

Number Of Ingredients 11

Ingredients

Water, as needed
1 teaspoon dried chile flakes
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon groundnut oil (peanut)
1 teaspoon light soy sauce
1 teaspoon Shaohsing rice wine or dry sherry
1/2 teaspoon ground paprika
1/2 teaspoon sea salt
7 ounces lamb loin fillet, very finely sliced, and cut into small pieces
Olive oil, as needed

Steps:

Soak 8 to 10 wooden skewers in water for about 20 minutes. Combine the chile flakes, cumin, fennel seeds, oil, soy sauce, rice wine, paprika, and salt in a bowl. Add the meat to the spices, and toss to coat. Thread the meat onto the skewers.
Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.

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