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
LAMB KEBABS
Provided by Food Network
Time 6h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the olive oil, lemon juice, garlic, scallion, and coriander in a mixing bowl and season to taste with 1/2 teaspoon of salt or more; season with cayenne pepper if you wish. Add the lamb and marinate for as long as possible (up to 3 hours at room temperature or 6 hours in the refrigerator); turn the meat in the marinade every now and then. Soak bamboo skewers in water while this marinates.
- Position the broiler pan 4 to 5 inches away from the heat source and preheat the broiler. Thread lamb cubes on skewers. Broil kebabs for 6 to 7 minutes a side or until lamb is cooked through.
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.
STICKY JERK LAMB KEBABS
Leave the lamb to marinate for a few hours if you have time, to give these kebabs even more flavour. You can also use goat meat if you can get hold of it
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Dice the lamb steaks. Toss with the jerk paste or marinade, the lime zest and juice, honey, thyme leaves and some seasoning. Thread onto metal skewers (or soak wooden ones in water for 20 mins before using) and set aside until you're ready to cook.
- Heat a griddle pan or BBQ and cook the kebabs for 2-3 mins each side (depending on the heat) until the meat is charred but the inside still a little pink, drizzling with a little more honey as they cook. Cover with foil and rest for 5 mins, then serve in flatbread with yogurt, fresh herbs and salad.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 29 grams protein, Sodium 0.3 milligram of sodium
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