SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)
Spicy minced Lamb Kofta Kebab recipe (Giaourtlou)! With only 20 minutes prep time, these lovely homemade Lamb Kebabs will become the talk of your barbecue!
Provided by Eli K. Giannopoulos
Categories Main
Time 20m
Number Of Ingredients 25
Steps:
- To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
- Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it's best to leave the kebabs in the fridge overnight).
- To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
- Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
- While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
- you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
- To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
- Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.
Nutrition Facts : ServingSize 1 kebab (without serving propositions), Calories 224kcal, Sugar 0.9g, Sodium 829.7mg, Fat 15.9g, SaturatedFat 5.6g, UnsaturatedFat 9.3g, TransFat 0g, Carbohydrate 3.7g, Fiber 1.2g, Protein 16.6g, Cholesterol 55.4mg
GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE
These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Greek
Yield 4
Number Of Ingredients 14
Steps:
- Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
- Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
- Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
- Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
- Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 25.2 g, Cholesterol 139.2 mg, Fat 46.8 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 23 g, Sodium 760.5 mg, Sugar 3.6 g
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
MINCED LAMB WITH GINGER, HOISIN, AND GREEN ONIONS
We love Asian foods and really enjoy the 'stuffed' lettuce rolls. This is a nice variation using lamb. From Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine orange juice and cornstarch in small bowl.
- Saute lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes.
- Pour lamb with its juices into colander; drain.
- Heat oil in same skillet over high heat.
- Add ginger, garlic and orange peel; stir-fry 30 seconds.
- Add green onions and stir-fry 1 minute.
- Add hoisin sauce and lamb to skillet; stir until blended.
- Add orange juice mixture; stir until thickened, about 1 minute.
- Spoon into lettuce leaves.
Nutrition Facts : Calories 412.6, Fat 30.6, SaturatedFat 12.2, Cholesterol 83.3, Sodium 331.1, Carbohydrate 13.4, Fiber 1.5, Sugar 5.8, Protein 20.1
TASTY GREEK MEAL - MINCED LAMB WITH A CUCUMBER GARLIC SAUCE
This is a fantastic Greek dish. I love Greek food and I am very impressed with this dish I found on the Internet. It is very easy to prepare and cook.
Provided by madcowjen
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Lightly oil a heavy based frying pan.
- Mix together the onion and garlic and fry gently until soft.
- Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly.
- Divide the mixture into two half and shape into patties.
- Cook the patties under a pre-heated grill for about 8-10 minutes or until the meat is cooked.
- Carve the patties into thin slices and serve in pitta bread with the cucumber sauce. You can add salad, onions and tomatoes.
- Sauce.
- Peel and de-seed the cucumber. Chop the cucumber.
- Chop the onion, add the sugar and crushed garlic.
- Mix all ingredients together.
Nutrition Facts : Calories 528.2, Fat 27.4, SaturatedFat 11.6, Cholesterol 82.1, Sodium 393.1, Carbohydrate 44.7, Fiber 2.7, Sugar 5.7, Protein 25.6
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GREEK LAMB TACOS WITH TZATZIKI SAUCE - BOWL OF DELICIOUS
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- To cook the lamb: Heat the olive oil (2 tablespoons) in a nonstick skillet and cook the yellow onion over medium-high heat until softened and beginning to brown (about 2 minutes). Add the minced garlic and chopped oregano (2 tablespoons) and sauté until fragrant (about 30 seconds). Add the lamb and cook completely, breaking it up as you go (about 5 minutes). Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- To make the Tzatziki Sauce: Squeeze as much water out of the grated cucumber as possible using a clean kitchen towel (see notes). In a small bowl, mix together the Greek yogurt (1 cup), 1/4 teaspoon kosher salt, 1 tablespoon olive oil, 1 minced small clove of garlic, fresh chopped dil (1 tablespoon)l, and lemon juice (1 tablespoon). Add the cucumbers and stir.
- To assemble the tacos: Spread 1/4 cup of the tzatziki sauce on each tortilla, followed by 1/4 of the lamb mixture, and the diced cucumber, fresh tomatoes, and red onion divided evenly. Finish with 1 oz. of crumbled feta on each taco.
THESE GREEK LAMB RECIPES ARE A TRUE TASTE OF GREECE
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