LAMB, TOMATO, AND MINT KEBABS
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 1 g, Protein 21 g
MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
MOROCCAN LAMB KEBABS WITH TOMATO-MINT RELISH
A fabulous fusion of fairly traditional Moroccan BBQ kebabs and a completely unrelated savory relish that simply takes everything to another level! Enjoy!
Provided by Brad Nichols @bmnich
Categories Other Main Dishes
Number Of Ingredients 19
Steps:
- Combine first 8 ingredients in large bowl and whisk together
- Add the cubed lamb and massage the marinade into the meat. Cover and place in refrigerator for 2-8 hours
- Combine all liquid relish ingredients in a bowl and whisk together. Add in tomatoes and mint and mix thoroughly.
- Thread Lamb onto Skewers or sticks. Intersperse some pieces with some fat to help keep the meat moist and basted while cooking.
- Fire up the grill to 'High' and preheat. If you have temp control we want to be around 450 degrees for this. If no control hold your hand about 2 inches above the surface of the grill. If you can't slowly count past three without having to pull back your hand - the grill is ready!
- wrap pita bread in foil and warm in oven or on upper rack of BBQ
- Add lamb skewers the grill - cook about 3 mins then make a 1/4 turn rotation of your skewer - so about 12 mins total cook time for medium
- Remove lamb from skewers and serve with Pita bread and tomato-mint relish.
MINT-TOMATO SAUCE FOR LAMB
I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!
Provided by Shandeen Gemanis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g
MINTY LAMB KEBABS
These minty kebabs are a treat for the whole family and fun for the kids to make too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
- Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.
Nutrition Facts : Calories 538 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.68 milligram of sodium
SPICED LAMB KOFTAS WITH MINT & TOMATO SALAD
Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Yield Makes 4
Number Of Ingredients 12
Steps:
- In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning - don't be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
- Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you're using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.
Nutrition Facts : Calories 329 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
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