Lamb And Tomato Kebabs 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:

• Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
• Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

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.

Steps:

• 1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.
• 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
• 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
• 4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
• About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
• While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
• Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
• Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).