LAMB SHISH KABOBS
Provided by Food Network
Categories main-dish
Time 2h17m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
GRILLED LAMB SHISH KEBAB
Make and share this Grilled Lamb Shish Kebab recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the meat in cubes.
- Mix the wine, oil, garlic, thyme, rosemary, chili pepper, black pepper and salt; whisk well.
- In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate.
- Chop the vegetables as desired and mix with the marinated meat.
- Arrange the meat and the vegetables on skewers; grill or broil for 12-15 minutes.
- Serve it hot.
Nutrition Facts : Calories 467, Fat 35, SaturatedFat 12.5, Cholesterol 104.3, Sodium 91.8, Carbohydrate 5.8, Fiber 1.3, Sugar 2.6, Protein 27.9
SHISH KABOB (GRILLED MARINATED LAMB SKEWERS)
Provided by Food Network
Time 8h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
ARMENIAN SHISH KABOB
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Provided by chefmarkmarcarian
Categories Meat and Poultry Recipes Lamb
Time P1DT1h18m
Yield 6
Number Of Ingredients 14
Steps:
- Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g
GRILLED CURRIED LAMB SHISH KEBABS
Every so often, I grind up a batch of fresh, homemade curry powder. While doing this one time, I thought, why not use this on lamb as a marinade? Lots of lamb curries out there, so lamb and curry are known as a great combo. I marinated way in advance and separated the veggies from the meat. While this recipe takes some advance planning, it's not difficult--and it never fails to impress and to please.
Provided by Tumerica
Categories Lamb/Sheep
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies.
- You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
- Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
- In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
- When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
- Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
- Enjoy with rice and a salad for a terrific and simple summer meal.
Nutrition Facts : Calories 157.9, Fat 14.4, SaturatedFat 1.9, Sodium 781.5, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 0.9
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