Lamb Chicken Kabobs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB KABOBS

Provided by Ina Garten

Categories     appetizer

Time 8h45m

Yield 8 to 12 servings

Number Of Ingredients 17



Lamb Kabobs image

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.

4 pounds top round lamb
2 tablespoons minced garlic (4 to 5 cloves)
2 tablespoons minced fresh rosemary leaves
4 teaspoons minced fresh thyme leaves
1/2 cup mild olive oil
1/2 cup dry red wine
4 tablespoons red wine vinegar
Kosher salt
4 small red onions
4 pints cherry tomatoes
Wooden skewers
1 cup good chicken stock
1/2 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

SUMMER LAMB KABOBS

This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.

Provided by Seneca Castle Lamb & Gardens

Categories     Meat and Poultry Recipes     Lamb

Time 8h32m

Yield 20

Number Of Ingredients 16



Summer Lamb Kabobs image

Steps:

  • Place lamb in a large bowl.
  • In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
  • Preheat outdoor grill for direct heat.
  • Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  • In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  • Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 13.2 g, Cholesterol 89.8 mg, Fat 30.3 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 266.1 mg, Sugar 5 g

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chopped fresh rosemary
½ teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
⅓ cup melted butter or margarine

GRILLED LAMB KEBABS

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8



Grilled Lamb Kebabs image

Steps:

  • Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
  • Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.

1 large onion, quartered
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces)
Vegetable oil, for the grill
Flaky salt, for sprinkling
Tzatziki, for serving

MARINATED LAMB KEBABS

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9



Marinated Lamb Kebabs image

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.

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

HERBED LAMB KABOBS

This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13



Herbed Lamb Kabobs image

Steps:

  • In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

1 cup canola oil
1 medium onion, chopped
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

GRILLED GROUND LAMB ON SKEWERS (SEEKH KABOBS)

Street food of India becomes a tantalizing food adventure in your home!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 18



Grilled Ground Lamb on Skewers (Seekh Kabobs) image

Steps:

  • Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.
  • Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.
  • In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.

Nutrition Facts : Calories 205, Carbohydrate 4 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg

1 lb lean ground lamb, turkey, chicken or beef
1/2 cup ground blanched almonds
1/2 cup finely chopped red onion
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cumin
3/4 teaspoon black peppercorns, ground
2 tablespoons chopped fresh cilantro
5 medium cloves garlic, finely chopped
1 cup chopped fresh cilantro
1 medium tomato, chopped (3/4 cup)
3/4 cup chopped fresh mint leaves
1 medium onion, chopped (1/2 cup)
1/4 cup water
1/4 cup lime juice, (2 medium limes)
1 teaspoon salt
2 medium cloves garlic
1 to 2 fresh Thai, serrano or cayenne chiles

More about "lamb chicken kabobs recipes"

THE BEST GRILLED LAMB KABOBS - MOMSDISH
Web Mar 30, 2021 Chop Kabob Ingredients – Cut the lamb into 1-inch cubes and add the dish to marinate. Dice the onion and peppers into large …
From momsdish.com
4.8/5 (665)
Total Time 1 hr
Category Meats
Calories 343 per serving
  • Cut meat into one-inch cubes. Place meat in a dish, cover with soy sauce, teriyaki sauce, wine and steak seasoning.
  • Dice the onion and bell peppers into large squares. Using your hands, mix them together and press to extract the juices. Combine the veggies with the lamb and marinade. Let it all marinate overnight in the fridge.
  • Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.
the-best-grilled-lamb-kabobs-momsdish image


CHICKEN KABOBS WITH VEGETABLES – WELLPLATED.COM
Web How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill …
From wellplated.com
chicken-kabobs-with-vegetables-wellplatedcom image


LAMB SHISH KEBAB - FAB TURKISH LAMB SKEWERS| GREEDY …
Web May 26, 2020 Lamb Shish Kebab is a Turkish recipe comprising skewered pieces of lamb alternating with vegetables. Marinate the meat first for best results. Ingredients Scale Marinade: 60 ml (4 tbsp) olive oil 250 ml (1 …
From greedygourmet.com
lamb-shish-kebab-fab-turkish-lamb-skewers-greedy image


GREEK CHICKEN KABOBS - DAMN DELICIOUS
Web Aug 29, 2019 Ingredients 4 tablespoons olive oil, divided 2 tablespoons freshly squeezed lemon juice 1 tablespoon lemon zest 1 teaspoon paprika 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried …
From damndelicious.net
greek-chicken-kabobs-damn-delicious image


GRILLED LAMB KABOBS RECIPE | RECIPES FROM A PANTRY
Web May 10, 2022 Lamb Kabobs Instructions: Place all the marinade ingredients in a large, shallow bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows. …
From recipesfromapantry.com
grilled-lamb-kabobs-recipe-recipes-from-a-pantry image


BEST HOMEMADE DONER KEBAB (2 WAYS) | THE MEDITERRANEAN DISH
Web Jun 10, 2022 Marinate the chicken thighs. Start by making the marinade in a large bowl by combining ½ cup whole milk yogurt, 6 to 7 tablespoons tomato paste, the zest and …
From themediterraneandish.com
5/5 (13)
Calories 241 per serving
Category Entree


MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS - ONCE UPON A CHEF
Web May 20, 2021 Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. Preheat …
From onceuponachef.com


7 GRILLED LAMB KABOB RECIPES
Web Feb 2, 2021 01 of 08 Summer Lamb Kabobs View Recipe Michael Pitts A marinade made with Dijon mustard, white wine vinegar, olive oil, salt, black pepper, rosemary, sage, and …
From allrecipes.com


15 EASY SIDE DISHES FOR KEBABS - REAL SIMPLE
Web Sep 16, 2022 Get the recipe: Tomato, Corn, and Red Cabbage Salad 08 of 15 Spinach and Radish Salad With Feta Greg DuPree Roast the bread pieces alongside the bacon …
From realsimple.com


15 BEST KEBAB RECIPES - BBQ AND SKEWER RECIPES - THE PIONEER …
Web 17 hours ago All you have to do is pick your protein (or skip the meat to let summer veggies shine) and choose your other add-ons like peppers, onion, mushrooms, …
From thepioneerwoman.com


GRILLED LAMB OR CHICKEN KEBABS RECIPE - RACHAEL RAY SHOW
Web For the marinade, combine ingredients in large bowl, add meat, toss to coat and refrigerate 30 minutes. Thread meat on metal skewers, adding fresh bay every 3 to 4 pieces, if …
From rachaelrayshow.com


25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
Web 15 hours ago Asparagus and Pea Panzanella. Put your leftover, about-to-go-stale sourdough to good use. Make croutons to toss with spring veggies and a lemony yogurt …
From goodhousekeeping.com


MEDITERRANEAN CHICKEN KABOBS RECIPE | JOYFUL HEALTHY EATS
Web May 8, 2023 Heat grill to 350°F and clean grill grates. Alternate vegetables with chicken on a skewer until everything is used up. Place kabobs on the grill and grill each side for …
From joyfulhealthyeats.com


LAMB KABOBS - SPEND WITH PENNIES
Web Cut lamb into 1” cubes. Prepare marinade (as directed in recipe below). Marinate lamb cubes for at least 6 hours, preferably overnight. Skewer lamb & vegetables, grill for 6 or …
From spendwithpennies.com


GRILLED STEAK KEBABS RECIPE - TODAY
Web 22 hours ago Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the …
From today.com


GARLIC AND CILANTRO LAMB KABOBS RECIPE | GRILLING - SERIOUS EATS
Web Aug 9, 2018 Directions. Process all of the marinade ingredients in workbowl of food processor fitted with steel blade until smooth, about 1 minute, stopping to scrape sides of …
From seriouseats.com


GRILLED LAMB KABOBS {MEDITERRANEAN MARINADE!} - FEELGOODFOODIE
Web Jul 5, 2021 Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight. Remove lamb from refrigerator 30 minutes before cooking. Preheat …
From feelgoodfoodie.net


LAMB KEBABS RECIPE - SUNSET MAGAZINE
Web 2 days ago 1. In a large bowl, mix all ingredients by hand until thoroughly combined. Mold the meat into 1-inch balls on the skewers. You’ll be able to fit about two per skewer. 2. …
From sunset.com


SHAMI KEBAB (CHICKEN, LAMB, MUTTON & BEEF) - FATIMA COOKS
Web Jan 10, 2023 Add lots of water, bring to a boil, cover and turn the heat to low and then cook the mixture down until the meat and lentils become very tender. Chicken will need …
From fatimacooks.net


CORONATION CHICKEN: THE STORY BEHIND THE ROYAL DISH - BBC TRAVEL
Web Apr 30, 2023 Roughly chop the coriander leaves. Add to the chicken mixture and stir to coat in the sauce. Step 3. Remove the tops and tails from the mangetout and thinly slice …
From bbc.com


AINSLEY HARRIOTT’S CORONATION KEBABS RECIPE | THE INDEPENDENT
Web May 5, 2023 Method: 1. Put the chicken pieces in a large bowl and add the yoghurt, chutney, curry powder, garlic, seasoning, lime zest and the juice of half the lime. Toss to …
From independent.co.uk


Related Search