LAMB KABOBS
Provided by Ina Garten
Categories appetizer
Time 8h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
BBQ KIWIFRUIT LAMB KEBABS
This is posted in reply to a request for kiwifruit recipes. Kiwifruit is excellent for tenderising meat and together with NZ lamb - Good kai, Mum! Perfect for the BBQ.
Provided by Missy Wombat
Categories Kiwifruit
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scoop flesh from inside the kiwifruit and mash well until smooth.
- Mix with remaining ingredients and cubed lamb.
- Stir, cover and leave at room temperature for about 20 minutes- maximum 1 hour.
- Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking).
- Barbecue or grill kebabs on high heat for 5- 7 minutes, turning skewers to brown lamb on all sides.
- Do not overcook.
GRILLED LAMB KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
- Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON
I love this lamb dish. The flavors sound unusual, but they compliment the meat nicely. I first tasted this last summer at a cook out. I begged for the recipe and got it from the hostess.
Provided by yooper
Categories Southwest Asia (middle East)
Time 1h6m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2 inch glass baking dish.
- Add lamb to dish and toss to coat well with oil mixture.
- Let marinate at room temperature for 1 hour or refrigerat 1 1/2 to 4 hours, tossing occasionally.
- Prepare barbecue (medium heat) or prehat broiler.
- Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer).
- Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.
BARBECUE KIWI LAMB KABOBS
An interesting concept of using kiwi to tenderize the meat and add flavor. Found this one on a New Zealand website.
Provided by SkinnyMinnie
Categories Lamb/Sheep
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Halve the kiwi and scoop the flesh into a small bowl; mash well with a fork until smooth.
- Add the mashed kiwi and remaining ingredients in a large ziptop bag to marinate. Leave at room temperature for about 20 min, no longer than 1 hour. (Kiwi acts as a tenderizer and if mixed with meat for several hours can make it too soft.).
- Drain the lamb and thread onto skewers that have been soaking in water.
- Grill on high heat for 5-7 min, turning skewers to brown the lamb on all sides. Do not over cook.
Nutrition Facts : Calories 357.6, Fat 23.7, SaturatedFat 9.2, Cholesterol 100.5, Sodium 589.5, Carbohydrate 4.2, Fiber 0.6, Sugar 2.3, Protein 29.1
BARBECUED LAMB KABOBS
This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8-10 servings.
Number Of Ingredients 17
Steps:
- Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally. , Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.
Nutrition Facts :
HOMEMADE BBQ LAMB DONER KEBAB
Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don't normally like doner kebabs will love this
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 15
Steps:
- Tip the mince, diced lamb, the spices, garlic, 1 tsp freshly ground black pepper and 1 tsp salt into a large food processor. Blitz to a paste - the mixture should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat mix onto the foil, and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut so they're sealed well, then chill for a few hours, or until firm. Can be prepared up to a day ahead.
- Heat the oven to 160C/140C fan/gas 3. Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally, or until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool, then transfer to the fridge and chill overnight.
- Light a barbecue or heat a gas barbecue to medium (see tip, below). When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill, and close the lid, if the barbecue has one. Cook until heated through and well browned, turning occasionally - this will take about 30 mins.
- Using a sharp knife, finely carve slices from the sides of the kebab. If you like, you can then return the rest of the kebab to the barbecue to brown further, or carve it all at once. Serve the meat on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.8 milligram of sodium
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- In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, salt, pepper, lemon zest, red pepper flakes and olive oil. Mix to combine. Add the lamb chunks and toss until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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- Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
- In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
- Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
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