LAMB SOUVLAKI SKEWERS
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 4h
Number Of Ingredients 7
Steps:
- Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
- Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
- Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.99 milligram of sodium
GRILLED SKEWERED LAMB
Provided by Aljean Harmetz
Categories dinner, easy, main course
Time 20m
Yield Ten servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients. Cover and let the meat marinate in the refrigerator for at least 12 hours, stirring once in a while.
- When ready to cook, remove the meat from the marinade, wipe off the excess and arrange it on small skewers, about four to five pieces on each one. (You'll need about 20 skewers.) Reserve the remaining marinade.
- Grill over coals or under the broiler for about six minutes, basting with the liquid of the marinade and turning the skewers to cook the meat evenly. Leave on the skewers and serve immediately.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 36 grams, Carbohydrate 8 grams, Fat 58 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 18 grams, Sodium 1057 milligrams, Sugar 3 grams
LAMB SKEWER PITAS
One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
- Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
- Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
- To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
- In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.
SPICED SKEWERED LAMB
In Beijing there are many street stalls selling Muslim delicacies and snacks such as 'Chuan rou' ('Chuan' means 'skewered' and 'Rou' means 'meat' in Mandarin Chinese) - in fact, they have become so popular they are found all over China, and not just in the north. Here, the meat is coated in spices, skewered and then cooked on a grill or barbeque, which gives it an irresistible smoky flavour. It is served with a simple orange fennel salad, which complements the spiciness of the dish. For a Western serving suggestion, lightly coat some plain ciabatta bread with olive oil, season with ground fennel, cumin, salt, paprika and chili powder and then toast on a griddle.
Provided by Food Network
Categories appetizer
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak 8 to 10 wooden skewers in water for about 20 minutes. Combine the chile flakes, cumin, fennel seeds, oil, soy sauce, rice wine, paprika, and salt in a bowl. Add the meat to the spices, and toss to coat. Thread the meat onto the skewers.
- Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.
LAMB SKEWERS ON THE GRILL
A wonderful lamb dish that is delicious served with thick pieces of sourdough bread
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
- Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
- Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 49 grams protein, Sodium 1.87 milligram of sodium
SKEWERED LAMB
Make and share this Skewered Lamb recipe from Food.com.
Provided by Stacey Q
Categories Lamb/Sheep
Time 13m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare 8 bamboo skewers by soaking in hot water for 10 minutes.
- Combine all ingredients, except oil, in a bowl. Mix thoroughly. Mould the mixture into sausage shapes around skewers.
- Brush meat with oil. Cook over a preheated bbq or under a grill for 6-8 minutes or until lamb is golden brown and cooked through. Turn the skewers during cooking.
- Serve with bbq'd potatoes and salad.
Nutrition Facts : Calories 178.3, Fat 14.7, SaturatedFat 6.4, Cholesterol 45.6, Sodium 37.6, Carbohydrate 0.3, Fiber 0.1, Protein 10.4
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- In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
- Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
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