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.
SPICED SKEWERED LAMB
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
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.
SPICED LAMB BURGER WITH TZATZIKI
This recipe is another very easy and super quick meal to make that tastes great and is budget friendly.It is on the table in about 30 Min's. I served these on bagels last night but serve with what ever bread you fancy I usually serve mine on Turkish bread but I couldn't get any yesterday. I list 250g of tzatziki as this is the weight of the store bought brand that I buy. Sometimes I do have leftovers, but it does keep in the fridge and you can use the leftovers to dip vegetables in for a nice healthy light lunch the next day. Note: Sumac: A purple-red astringent spice ground from berries growing in the Mediterranean; adds a tart, lemony flavour to food.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lamb, onion, egg, breadcrumbs and 1 tablespoon of sumac in a bowl; shape into 4 patties.
- Cook patties in an oiled fry pan or grill or BBQ until browned on both sides and cooked through.
- Toast bread in toaster or under grill.
- Combine remaining sumac and tzatziki in a small bowl.
- Combine watercress with lemon juice in another bowl.
- Spread tzatziki over bottom layer of bread, arrange 4 beetroot slices, place lamb burger on beetroot and top burger with cress.
Nutrition Facts : Calories 602.2, Fat 33.7, SaturatedFat 13.6, Cholesterol 144.1, Sodium 508.9, Carbohydrate 42.4, Fiber 2.3, Sugar 2.9, Protein 30.4
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
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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