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.
LAMB SKEWER PITAS
One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
- Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
- Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
- To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
- In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.
SPICED LAMB SKEWERS
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
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
SPICY LAMB KABOBS
This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. -Melinda Winner, Joffre, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 32
Steps:
- Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.
Nutrition Facts : Calories 610 calories, Fat 30g fat (15g saturated fat), Cholesterol 147mg cholesterol, Sodium 729mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 5g fiber), Protein 39g protein.
LAMB SKEWERS WITH SPICY YOGURT DRESSING
Zaar World Tour 05 posting. The Lamb Skewers with Spicy Yogurt Dressing from Oberon are based on a family recipe given to owner and host Zoran Matulic by his mother, who lives in the coastal town of Split in what is now Croatia. This recipe has it all: The lamb skewers are easy to assemble ahead and are perfect for outdoor grilling. The ground lamb mixture is stirred together the day before and allowed to rest. The chile-mint yogurt sauce can also be made ahead to blend the flavors, or it can be made at the last minute, depending on the cook's schedule. When it's time to serve, the host only needs to form the meat into logs, thread the skewers and quickly cook the meat. The combination of sweet onions, scallions, and garlic bring out a sweet intensity in the lamb.
Provided by currybunny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The day before serving, heat the olive oil in a sauté pan over low heat. Add the onions and cook slowly until translucent, about 30 minutes. Drain any excess oil.
- Break the ground lamb up into a bowl. Add the onions, scallions, garlic, mint, salt, and pepper. Mix well. Cover and refrigerate overnight.
- When ready to serve, soak 16 six-inch wooden skewers in water for 30 minutes. (This helps prevent the skewers from burning on the grill.) Preheat a grill (high heat).
- Divide the lamb mixture into 16 equal pieces. Shape each piece into a 1-inch diameter log, approximately 3-inches long. Thread each piece lengthwise onto a skewer.
- Grill lamb to medium rare, turning once, about 5 minutes. Serve with Spicy Yogurt Dressing.
- To make the dressing: Mix the yogurt, cayenne, and mint in a small bowl. Season to taste with salt and pepper. Serve at room temperature with the lamb skewers.
Nutrition Facts : Calories 454.7, Fat 34, SaturatedFat 14.6, Cholesterol 98.7, Sodium 999.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.3, Protein 23.9
SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD
Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with parsley and mint
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
- Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
- Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.
Nutrition Facts : Calories 423 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
SPICED LAMB WITH LEMON & HERB QUINOA
Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
- Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
- Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.
Nutrition Facts : Calories 561 calories, Fat 36.5 grams fat, SaturatedFat 12.2 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 0.2 grams fiber, Protein 26.3 grams protein, Sodium 0.3 milligram of sodium
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