Big Ms Grilled Orange Lamb Kabobs Food

ORANGE- AND LIME-MARINATED LAMB KEBABS

Steps:

• Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
• Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
• **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

BIG M'S GRILLED ORANGE LAMB KABOBS

Steps:

• Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
• Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
• Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
• Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

GRILLED LAMB KABOBS WITH GRAPES

Steps:

• Place the meat in a large zip-lock bag.
• Process the rest of the ingredients (except the sugar and grapes) in a food processor. Pour over the meat and marinate for at least 2 hours - overnight is best.
• Preheat the oven to broil or heat the grill to med-high.
• Drain the marinade from the meat and place into a small sauce pan.
• Add the sugar to the marinade and cook at medium heat for about 20 minutes to reduce to a thick sauce.
• Place the meat on long metal or rosemary skewers, separated by two grapes.
• One piece of meat, two grapes, one piece of meat two grapes... I like to make them about 9 inches long.
• Grill or broil for 3 minutes per side, or to your liking, turning once.
• Serve with reduced sauce drizzled over the skewers.
• This is so pretty served over a bed of couscous on a large platter.
• Enjoy.

GRILLED LAMB KABOBS

Steps:

• In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro, and oil.
• Process until finely chopped.
• Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
• Preheat the broiler or grill.
• Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
• Spray with cooking spray and broil for 2 minutes per side for medium-rare lamb.
• Sprinkle with salt, if allowed, just before serving.
• Exchanges Per Serving: 5 Lean Protein, 1/2 Carbohydrate (Vegetable).
• Nutrition Facts: 273 calories (37% calories from fat), 36 g protein, 11 g total fat (4.5 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 109 mg cholesterol, 90 mg sodium.

GRILLED LAMB KABOBS

Steps:

• In a large ziploc bag or container, whisk together vegetable oil, garlic, lemon juice, oregano, paprika, coriander, and Worcestershire sauce. Toss lamb in the marinade and making sure to coat each piece.
• Marinade for at least 4 hours.
• Remove lamb from marinade and discard leftovers.
• Preheat grill to medium-high heat. Thread chunks of lamb onto skewers.
• Grill for 8-12 minutes (8 being more medium-rare, 12 being more medium), turning once during cooking.
• Remove from heat and let the lamb rest for about 5 minutes before serving.

GREEK LAMB KABOBS

Steps:

• In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.

BIG M'S GRILLED ORANGE LAMB KABOBS

Steps:

• Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
• Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
• Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
• Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.