LAMB KABOBS WITH TZATZIKI SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h53m
Yield 6 servings (makes roughly 12 kabobs)
Number Of Ingredients 19
Steps:
- Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
- In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
- Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.
MOROCCAN LAMB KEBABS
These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy!
Provided by caitlyn.jf
Categories Lunch/Snacks
Time P1D
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
- Add lamb cubes to remaining marinade in medium bowl; toss to coat.
- Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Remove lamb from marinade.
- Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
- Brush all skewers with some of reserved marinade.
- Sprinkle skewers with salt and pepper.
- Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
- Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
- Serve with lamb kebabs.
MOROCCAN LAMB KABOBS
Easy, tasty and a bit on the showy side if you want to impress your Mother-in-law. The serving size given is a party size. You'll want to put 5-6 cubes on a skewer for meal sized ones
Provided by Annacia
Categories Lamb/Sheep
Time 56m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Soak 1 package wooden skewers in water for 30 minutes.
- Combine all spices and seasonings in a small bowl.
- Place lamb cubes in a shallow baking dish or large bowl.
- Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
- Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
- Sauce:.
- Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
- Yield: about 1 1/4 cups.
Nutrition Facts : Calories 277, Fat 20.1, SaturatedFat 8.9, Cholesterol 80.9, Sodium 267.5, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 21.1
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