Spicy Mexican Lamb Kebabs Recipes
SPICY LAMB KEBABS
Steps:
- Add the lamb to a mixing bowl. Pat with a kitchen towel to remove liquid if any.
- Add onion + cilantro + paprika + garlic powder + pepper powder + salt + lemon juice and mix like you are kneading the dough.
- Add cornstarch + bread crumbs and mix well again. Place a skillet over medium-high heat and brush generously with some oil.
- Take a small portion of the lamb mixture and slightly flatten. Place it on the skillet and cook for about a minute on each side or till the inside is cooked. Taste and adjust the flavor in the remaining mixture if needed.
- Divide the mixture into 15 portions, then roll it and slightly flatten it like a patty. Place these in the skillet and cook for about 2 minutes on each side or till the inside is cooked and the outside is slightly charred.
- Serve this with green chutney, spicy mayo or any yogurt based dip.
Nutrition Facts : Calories 318 kcal, ServingSize 1 serving
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.
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