Spiced Lamb Skewers Recipes

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SPICED LAMB SKEWERS WITH LEMONY ONIONS



Spiced Lamb Skewers With Lemony Onions image

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

1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons ground turmeric
1 small red onion, thinly sliced
1 teaspoon ground sumac (optional)
5 tablespoons fresh lemon or lime juice
1 cup full-fat Greek yogurt
Olive oil, for drizzling
1 cup cilantro, tender leaves and stems
1/2 cup pitted black olives, finely chopped
Lavash, pita or flatbread, for serving
Pickled cabbage, cucumbers, peppers or a mix, for serving

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 CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE



Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe image

On the streets of Beijing, you'll find spicy lamb skewers coated in cumin and chile flakes. But there's no need to go to China to have them-you can make them on the grill.

Provided by Shao Z.

Categories     Mains     Quick Dinners

Time 50m

Number Of Ingredients 9

1 tablespoon red chili flakes
1 tablespoon whole cumin seed
2 teaspoons whole fennel seed
1 teaspoon kosher salt
2 teaspoons granulated garlic
2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note)
1 tablespoon vegetable or canola oil
2 teaspoons Shaoxing wine
Bamboo skewers, soaked in water at least 2 hours and up to overnight

Steps:

  • Remove skewers from the grill and serve right away.

Nutrition Facts : Calories 175 kcal, Carbohydrate 2 g, Cholesterol 73 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize Makes about ten 10-inch skewers, UnsaturatedFat 0 g

SPICED GRILLED LAMB SKEWERS



Spiced grilled lamb skewers image

These lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred

Provided by Anjum Anand

Categories     Buffet, Dinner

Time 30m

Yield Makes 8

Number Of Ingredients 9

900g boned leg of lamb , cut into 2cm in cubes
85g plain yogurt
25g ginger
5 fat garlic cloves
½ tsp red chilli powder, or to taste
1 tbsp vegetable oil
2 tsp red wine vinegar
1 rounded tsp garam masala
1 rounded tsp ground cumin

Steps:

  • Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.
  • When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you're grilling the skewers, cook for 10-12 mins.

Nutrition Facts : Calories 182 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 0.2 milligram of sodium

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

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

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.

SPICED LAMB KEBABS WITH PEA & HERB COUSCOUS



Spiced lamb kebabs with pea & herb couscous image

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

400g lean lamb shoulder, cut into 3cm cubes
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp sweet smoked paprika
1 tbsp olive oil
24 cherry tomatoes
140g couscous
400ml hot vegetable stock
140g frozen pea
1 large carrot , coarsely grated
small pack coriander , chopped
small pack mint , chopped
juice 1 lemon
2 tbsp extra virgin olive oil

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



Spiced Ground Meat Skewers image

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

1 pound cold ground meat, such as lamb, beef, turkey or a combination
2/3 cup finely minced or grated white onion
2 garlic cloves, finely grated, pressed or minced
2 tablespoons finely chopped fresh cilantro or parsley, plus more for garnish
1 1/4 teaspoons ground cumin
1 teaspoon ground sumac (see Tip), plus more for serving
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon Urfa or Aleppo pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon (optional)
Flaky sea salt, for serving

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.

LAMB SKEWERS WITH SPICY YOGURT DRESSING



Lamb Skewers With Spicy Yogurt Dressing image

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

1 tablespoon olive oil
2 medium onions, finely diced
1 lb ground lamb
2 scallions, minced (white part only)
2 garlic cloves, minced
1 tablespoon of fresh mint, minced
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 cups plain yogurt
1/2 teaspoon cayenne pepper
1 tablespoon finely chopped of fresh mint
salt and pepper, to taste

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

GRILLED LAMB SKEWERS WITH SPICED MINT MARINADE



Grilled Lamb Skewers with Spiced Mint Marinade image

Provided by Clark Frasier

Categories     Ginger     Lamb     Marinate     Backyard BBQ     Orange     Mint     Sherry     Summer     Grill     Grill/Barbecue     Healthy     Sesame     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 cup (packed) fresh mint leaves, coarsely chopped
3/4 cup orange juice
1/2 cup (packed) golden brown sugar
1/4 cup dry Sherry
1/4 cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon finely grated orange peel
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns*
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
1 teaspoon pink peppercorns, crushed
1 1/2 pounds 1-inch cubes trimmed leg of lamb (cut from 2 1/2 pounds of untrimmed leg of lamb)
Sometimes called wild pepper or sansho

Steps:

  • Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.
  • Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
  • Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
  • Boil marinade 5 minutes. Strain, then spoon over lamb and serve.

SPICY LAMB KABOBS



Spicy Lamb Kabobs image

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

1 large cucumber
2 cups sour cream or plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon pepper
KABOBS:
2 cups buttermilk
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
1 teaspoon minced fresh sage
1/2 teaspoon salt
2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
16 cubes fresh pineapple (1-inch)
16 cherry tomatoes
SALAD:
8 cups torn leaf lettuce
2 cups torn romaine
2 cups torn Bibb or Boston lettuce
1/2 large sweet onion, sliced
1/2 medium red onion, finely chopped
1 medium tomato, chopped
1/2 cup bean sprouts
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/2 cup crumbled feta cheese
1/4 cup butter, softened
2 tablespoons honey
4 pita breads (6 inches), halved and warmed

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.

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2022-04-15 In a large bowl or bag, mix together cumin, salt, pepper, cayenne pepper, red chili flakes, caraway seed, soy sauce, white onion, white wine, minced garlic, lemon juice, and canola oil. Next, cut the two boneless legs of lamb into 2-3″ cubes. Add the cubed meat into the bowl or bag with the marinade, seal or cover, and place in the fridge to ...
From overthefirecooking.com


SPICED LAMB KEBABS WITH FRESH HERBS RECIPE - FOOD & WINE
Step 3. Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl. Step 4. Shape lamb mixture into 16 (3-inch-wide) patties (about 3 …
From foodandwine.com


SPICED LAMB KEBABS | SAVEUR
2009-04-13 Instructions. Combine lamb and onion in a large bowl; set aside. Heat oil in a 10″ skillet over medium-high heat. Add aleppo pepper, salt, cumin, oregano, mint, and …
From saveur.com


SPICED LAMB KEBABS WITH MINT, RAISIN AND YOGURT SAUCE RECIPE
2021-08-28 Prepare the barbecue ready to cook on. Thread the marinated lamb onto skewers. Mix the remaining yogurt with the chopped mint, remaining garlic, chopped raisins and a big squeeze of lemon juice ...
From telegraph.co.uk


SPICED LAMB SKEWERS - DONNA HAY
METHOD. Thread the lamb and bay leaves onto skewers and place on a baking tray. Place the vinegar, sugar, garlic, coriander, mustard, oil, salt and pepper in a bowl and stir to combine. Pour the marinade over the skewers, turning to coat evenly, and place in the fridge to marinate for 30 minutes. Preheat a char-grill pan or barbecue over high heat.
From donnahay.com.au


SPICED LAMB SKEWERS WITH LEMONY ONIONS RECIPE | RECIPE | LAMB …
Jul 6, 2019 - 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…
From pinterest.com


SPICED LAMB SKEWERS - THE STAFF CANTEEN
2013-12-06 Combine all the seasoning ingredients in a large bowl. Add the lamb and coat in the spice mix. Thread the meat onto the skewers. Heat a griddle pan over a high heat and drizzle the sunflower oil over the lamb. Place the skewers in the pan and cook until browned. Place 4 skewers on to each plate and serve with rice noodles and spring onion salad.
From thestaffcanteen.com


SPICED LAMB SHISH KEBABS RECIPE - FOOD NEWS
1 day agoAdd the lamb cubes and marinate for 1 hour or preferably overnight in refrigerator. Preheat the broiler or light the barbecue. Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
From foodnewsnews.com


SPICED LAMB SKEWERS | SLIMMING WORLD
Mix the cumin, paprika, oregano, lemon zest and juice and a little seasoning in a shallow dish. Add the lamb, toss to coat evenly then cover and chill for at least 1 hour, or overnight if possible. Preheat your grill to medium-high. Thread the lamb, onions and peppers onto 12 metal skewers and grill for 10-12 minutes, turning occasionally ...
From slimmingworld.co.uk


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