BEEF AND LAMB MEATBALL KABOBS WITH INDIVIDUAL DIPPING SAUCES
These are absolutely great, easy and fun for a holiday party. Make ahead and skewer and then wrap to and freeze until ready to use. It is simply mix all the ingredients together, and just make the meatballs and chill before grilling. That is the key. Once skewered I keep lightly frozen before cooking and just brush with olive oil as they cook. Very simple. The two dipping sauces can easily be made in just minutes and these are just crowd favorites. In fact the yogurt mint can be made ahead and so can the cheese sauce and just reheated. I like to serve 2 or 3 per wooden small skewers and grill. Options: Sometimes I will make all cherry tomato skewers or all mushrooms skewers to go along with the meatballs. Just nice to add some vegetables with it and they go great with the dip. You could do small pearl onions or even squash. Anything would work. Just keep the skewers small.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 50m
Yield 12-18 kabobs, 12-18 serving(s)
Number Of Ingredients 34
Steps:
- Ok -- The directions for the meatballs is identical for both versions --
- Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
- Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
- Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
- Sauce 1: Yogurt mint sauce.
- Just mix the yogurt, mint, salt and chill until ready to use.
- Sauce 2: Creamy Cheese Sauce.
- In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
- Just serve the meatball skewers with the dipping sauce.
- Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.
Nutrition Facts : Calories 424.2, Fat 30, SaturatedFat 12.6, Cholesterol 153, Sodium 501.8, Carbohydrate 14.4, Fiber 1.2, Sugar 5.4, Protein 22.9
CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler with an oven rack placed 3 inches below heat source.
- Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
- Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
- Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
- Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram
LAMB AND BEEF KABOBS
A lemon-olive oil marinade gives these tasty kabobs a nice tang. They're great for summer parties. In bad weather and during the winter, we cook them in a 400-degree oven for 25 to 40 minutes. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first five ingredients. Place the lamb and beef in a large resealable plastic bag; add half of the marinade. Place vegetables in another large resealable plastic bag; add the remaining marinade. Seal bags and turn to coat; refrigerate 1 hour. , On eight metal or soaked wooden skewers, alternately thread lamb, beef, onions, red peppers and mushrooms. Grill, covered, over medium heat 5-6 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with pita bread.
Nutrition Facts : Calories 419 calories, Fat 13g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 1524mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
ITALIAN MEATBALL KABOBS
When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 kabobs.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.
Nutrition Facts : Calories 325 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
BEST EVER SAUCY BEEF KABOBS
This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.
Provided by Debbie Taber
Categories Main Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
- Preheat grill for medium heat.
- Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
- Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g
LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
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- To make the sweet & sour sauce: Combine all sauce ingredients, except for the cornstarch, in a small saucepan and bring to a simmer. Stir in the cornstarch mixture and stir until thickened. Set aside until ready to use.
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- Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
- In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
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- Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.
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