Bing Crosbys Lamb Kabobs Recipes

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.

Steps:

• Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to

Steps:

• Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
• Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
• Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness. Serve immediately with pita bread, hummus and tabuleh.
• *For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.

Steps:

• Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.

Steps:

• Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
• Place lamb in a resealable plastic bag and add marinade.
• Marinate at least 6 hours, but overnight is better.
• Remove meat from marinade and season with salt and pepper.
• Thread meat onto skewers.
• Brush grilling rack on BBQ with vegetable oil.
• Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
• Remove from grill and cover with foil for a few minutes before serving.

Steps:

• Soak 1 package wooden skewers in water for 30 minutes.
• Combine all spices and seasonings in a small bowl.
• Place lamb cubes in a shallow baking dish or large bowl.
• Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
• Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
• Sauce:.
• Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
• Yield: about 1 1/4 cups.

Steps:

• Marinate the lamb: Place 8 bamboo skewers in cold water until ready to use. Grate 3 tsp zest from the lemons and squeeze 5 Tb juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine 2 tsp of the lemon zest, 3 Tb of the lemon juice, the oregano, half each of the green onions and garlic, and the olive oil. Season the lamb generously with salt and pepper. Add the lamb to the marinade and turn to coat. Let stand at room temperature for 15 minutes.
• Make the Yogurt Sauce: Meanwhile, in a small bowl, stir together the yogurt, cucumber, the remaining 1 tsp lemon zest and 2 Tb lemon juice, and the remaining green onions and garlic. Season with salt and pepper. Cover and refrigerate 15 minutes.
• Grill the Lamb: Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler. Remove the lamb from the marinade, discarding the marinade. Thread the lamb onto the skewers. Place on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 6 to 7 minutes for medium rare or done to your liking. Divide the skewers among 4 plates and serve with the yogurt sauce.

Steps:

• Place the marinade ingredients in a shallow dish, mix well and then add the meat and suet, mixing to coat.
• Cover and allow to marinate for 2-6 hours.
• Thread the beef and suet alternately onto soaked skewers.
• Cook over hot coals for 15-20 minutes, turning from time to time and basting occasionally with the marinade.
• Serve hot.