Curry Yogurt Marinated Lamb Kebabs Food

CURRY-YOGURT MARINATED LAMB KEBABS

Steps:

• Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
• Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
• Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

MARINATED LAMB KEBABS

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.

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Steps:

• To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

YUMMY CURRIED LAMB KEBABS

Steps:

• Trim all the fat (and cartilage) from the lamb and cut into 1" cubes.
• Process or blend the toasted flaked almonds until finely gound.
• Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
• Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
• Marinate in refrigerator for ATLEAST 1 hour.
• (The longer it is left to marinate the stronger the flavour of curry will be).
• Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
• Thread the marinated lamb cubes onto the oiled skewers.
• Either preheat the oven grill to HIGH, or prepare a hot BBQ.
• Spray the BBQ rack with olive oil cooking spray.
• Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
• Grill or BBQ for about 8-10 minutes.
• Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.

LAMB KEBABS WITH PEPPERY LIME MARINADE

Steps:

• Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
• Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
• Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

YOGURT-MARINATED LAMB KEBABS

Steps:

• In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper. Add lamb and toss to coat. Marinate, covered, refrigerated, 2 to 3 hours.
• If using bamboo or wooden skewers, place in a shallow dish and cover with water, 30 minutes before meat is ready to cook.
• Preheat a grill pan. Thread lamb pieces onto skewers, alternating lamb with vegetables and bay leaves, if desired. Place skewers on grill pan and cook until meat has reached desired degree of doneness, about 10 minutes for medium-rare.