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.
FRESH HOT-PEPPER PASTE
Categories Condiment/Spread Sauce Food Processor Garlic Herb Pepper Hot Pepper Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in processor and blend until very finely chopped. (Can be prepared 1 week ahead. Refrigerate in covered container.)
GRILLED GROUND LAMB KEBABS WITH FRESH HOT-PEPPER PASTE
Categories Sandwich Garlic Herb Lamb Low Cal Backyard BBQ Meat Ground Lamb Hot Pepper Spring Summer Tailgating Party Bon Appétit
Yield Makes 12 kebabs
Number Of Ingredients 13
Steps:
- Combine lamb, onion, parsley, cilantro garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour.
- Prepare barbecue (medium-high heat). Drain skewers. Form generous 1/4 cup lamb mixture into 3-inch-ling sausage around center of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste.
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- Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
- Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.
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- 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).
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