LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE
An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.
Provided by Jim Botsacos
Categories Food Processor Lamb Low Fat Yogurt Grill/Barbecue Self
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
LAMB KEBABS WITH YOGHURT SAUCE
Make and share this Lamb Kebabs With Yoghurt Sauce recipe from Food.com.
Provided by currybunny
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all marinade ingredients together, place in bowl with lamb.
- Refrigerate 3 hours or overnight if possible.
- Grill 10-15 minutes or til cooked as desired.
- Sauce: Mix all ingredients together, serve with lamb.
Nutrition Facts : Calories 313.7, Fat 25.8, SaturatedFat 7.2, Cholesterol 64, Sodium 67.5, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 17.2
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
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.
MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE
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.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
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.
HERBED LAMB KEBABS WITH YOGURT SAUCE
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.
LAMB KEBABS WITH CORIANDER YOGURT SAUCE
An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Mix, then chill and set aside to serve with meat.
- Stir marinade ingredients together, set aside.
- Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
- Place in fridge, and let marinate for several hours or overnight.
- Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
- Grill lemon wedges at the same time.
- Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.
Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7
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- Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
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