VEGETABLE & LAMB KABOBS
Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender. This Healthy Living recipe features veggies like zucchini, red pepper and onions!
Provided by My Food and Family
Categories Lamb
Time 29m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Thread meat and vegetables alternately onto 4 skewers.
- Mix remaining ingredients; brush onto kabobs.
- Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 25 g
LAMB, BELL PEPPER AND PINEAPPLE KEBABS
Provided by Food Network
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours.
- Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning.
- Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs.
- Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently.
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.
HARISSA LAMB & PEPPER KEBABS
Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 6
Steps:
- Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
- Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.
- Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.26 milligram of sodium
LAMB AND RED PEPPER KEBABS
Steps:
- Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.
- Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.
- Prepare grill. Soak skewers in warm water 30 minutes.
- Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
- Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
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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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