Lamb Kebabs With Herbed Yogurt Recipes

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

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.

Provided by David Tanis

Categories     dinner, easy, meatballs, main course

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 21



Spiced Lamb Meatballs With Yogurt and Herbs image

Steps:

  • In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
  • Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
  • Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
  • Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
  • Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
1/2 cup breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced red onion
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/4 teaspoon cinnamon
Pinch of cayenne
3 eggs
Extra-virgin olive oil
1 cup chicken broth
1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ounces crumbled feta cheese
1/2 teaspoon sumac
Crushed red-pepper flakes, to taste
Turmeric, for garnish (optional)
3 tablespoons chopped mint
2 tablespoons chopped dill
Cilantro sprigs

LAMB KABOBS WITH YOGURT SAUCE

I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11



Lamb Kabobs with Yogurt Sauce image

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

1/2 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound sirloin lamb roast, cut into 1-inch cubes
1/2 cup plain yogurt
6 medium fresh mushrooms
1 medium zucchini, cut into 1/2-inch slices
1-1/2 cups hot cooked couscous

SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 4h40m

Yield 6 servings

Number Of Ingredients 13



Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce image

Steps:

  • Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
  • Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
  • About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
  • Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 5 grams

2 pounds boneless leg of lamb in one piece
4 tablespoons extra virgin olive oil
2 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
Salt
1 clove garlic
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 1/2 cups plain yogurt
1 large red onion, sliced
6 pita breads, split horizontally

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Provided by Food Network

Categories     main-dish

Time 1h8m

Number Of Ingredients 13



Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Steps:

  • To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
  • While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
  • To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
  • Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

HERBED LAMB KEBABS WITH YOGURT SAUCE

Categories     Lamb     Broil     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 10



Herbed Lamb Kebabs with Yogurt Sauce image

Steps:

  • Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
  • In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.

a 3/4 pound piece of boneless lamb shoulder, trimmed
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup olive oil
eight 8-inch wooden skewers, soaked in water for 15 minutes
2 tablespoons plain yogurt

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

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE

Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 skewers

Number Of Ingredients 18



Lamb Kebabs with Yogurt-Cilantro Sauce image

Steps:

  • Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
  • In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
  • Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
  • Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
  • Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

1 tablespoon extra-virgin olive oil, plus more for grill and sauce
1 small onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup whole milk
4 slices white bread, crusts removed, and torn into 1/4-inch pieces (3/4 cup)
1 1/2 pounds ground lamb
1/2 cup feta cheese, crumbled
1/2 cup fresh cilantro leaves, chopped, plus 1/2 cup finely chopped for sauce
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 cup plain whole-milk Greek yogurt
1/2 cup fresh cilantro or mint leaves, finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
Kosher salt
Extra-virgin olive oil
Pinch of cayenne pepper

More about "lamb kebabs with herbed yogurt recipes"

YOGURT-MARINATED LAMB KEBABS WITH LEMON BUTTER RECIPE
Web Dec 6, 2013 Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, …
From foodandwine.com
3/5 (142)
Total Time 45 mins
  • In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.
  • Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
  • On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
  • Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.
yogurt-marinated-lamb-kebabs-with-lemon-butter image


GREEK YOGURT MARINATED LAMB KEBABS - DISHES WITH DAD
Web Jul 13, 2020 Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass …
From disheswithdad.com
4.3/5 (6)
Total Time 1 hr 20 mins
Category Main Course
Calories 488 per serving
  • Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
  • Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass container and pour the marinade over top. Stir until the meat is well coated then seal the bag and refrigerate for at least 1 hour, up to 1 day.
  • Thoroughly clean your grill grates then brush or wipe with olive oil then set to medium high and allow to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8 minutes, turning occasionally.
greek-yogurt-marinated-lamb-kebabs-dishes-with-dad image


GRILLED LAMB KEBABS WITH HERB SALAD AND YOGURT SAUCE
Web Apr 29, 2018 Grilled Lamb Kebabs with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, healthy, paleo friendly recipe featuring …
From feastingathome.com
5/5 (16)
Calories 624 per serving
Category Main
  • With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.
  • Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.
grilled-lamb-kebabs-with-herb-salad-and-yogurt-sauce image


BEST LAMB KEBAB RECIPE WITH A TANGY & CREAMY …
Web Oct 3, 2019 You will end up with 2 pieces of meat per lamb loin chop. Cut the larger piece in half so that you end up with a total of 3 similar-sized cubes of lamb per loin chop.) Puree 1 large onion (or two smaller …
From honestandtasty.com
best-lamb-kebab-recipe-with-a-tangy-creamy image


GRILLED HERB-CRUSTED LAMB KEBABS - GARLIC & ZEST
Web Aug 12, 2016 To cut the lamb into pieces for shish kebabs, untie the roast and open it up to lay flat. Slice the lamb into 2″ cubes, trimming away any excess fat or sinew (a little fat is ok, but you don’t want too much). …
From garlicandzest.com
grilled-herb-crusted-lamb-kebabs-garlic-zest image


LAMB KEBABS WITH HERBED YOGURT RECIPE - FOOD NEWS
Web Roughly chop the garlic then sprinkle with the salt. Using the flat side of a knife, squash together the garlic and salt until you have smoothish paste. Put the paste in a bowl or jug …
From foodnewsnews.com


STARCHEFS - LAMB KEBAB | CHEFS LAURA AND SAYAT OZYILMAZ OF NOOSH
Web Jun 6, 2019 In a bowl, toss to combine onions and sumac; reserve. To Assemble and Serve: Soak wooden skewers 24 hours. Heat water bath of an immersion circulator to …
From starchefs.com


LAMB KEBABS RECIPE - SUNSET MAGAZINE
Web May 8, 2023 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


LAMB KEBAB RECIPES | BBC GOOD FOOD
Web Lamb kebab recipes 26 Recipes Magazine subscription – your first 5 issues for only £5! Serve juicy lamb kebabs on skewers at a barbecue or summer gathering. From doner …
From bbcgoodfood.com


CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT RECIPE - BON APPéTIT
Web May 17, 2016 pounds boneless lamb shoulder, cut into 1-inch pieces Kosher salt, freshly cracked pepper Finely grated lemon zest (for serving) Special Equipment A spice mill or …
From bonappetit.com


GRILLED AMERICAN LAMB KEBABS WITH HERB SALAD AND YOGURT SAUCE
Web Oct 9, 2019 Mix the yogurt sauce ingredients in a small bowl. Set aside. Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a …
From americanlamb.com


THE SEARCH FOR REAL DöNER KEBAB AT A DOZEN NEW YORK RESTAURANTS
Web May 4, 2023 The winner! The lamb doner sandwich at Ankara #3. As is conventional, the lamb döner is offered on three kinds of bread — pocket pita, Turkish bread, and a wrap …
From ny.eater.com


LAMB KEBABS WITH HERB SALAD AND YOGURT SAUCE : STRAUSS BRANDS
Web Lamb Kebabs with Herb Salad and Yogurt Sauce Difficulty Intermediate Yields 3 Servings Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Lamb Kebabs 1 lb ground …
From straussbrands.com


GRILLED AMERICAN LAMB KEBABS WITH HERB SALAD & YOGURT SAUCE
Web Jun 27, 2022 Directions 1 Soak the skewers and start the grill. 2 With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the …
From superiorfarms.com


LAMB KEBABS WITH HERB SALAD & YOGURT DIPPING SAUCE
Web Brush your lamb kebabs gently with extra virgin olive oil and place on the grill. The kebabs will cook fairly quickly, about 2 minutes each side. If you are unsure, check the …
From bostonchefs.com


25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
Web May 10, 2023 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


LAMB KEBAB RECIPES
Web Jan 21, 2022 This lamb kebab recipe has it all: sweetness from raisin, savory complexity from cayenne pepper, cumin, and coriander, and tanginess from goat cheese. It's great …
From allrecipes.com


Related Search