GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE
Steps:
- Gather the ingredients.
- Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
- Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
- Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
- Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
- Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
- Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
- Gather the ingredients.
- Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.
Nutrition Facts : Calories 811 kcal, Carbohydrate 51 g, Cholesterol 112 mg, Fiber 3 g, Protein 42 g, SaturatedFat 13 g, Sodium 560 mg, Sugar 13 g, Fat 49 g, ServingSize 8 pitas (8 servings), UnsaturatedFat 0 g
GREEK LAMB KEBABS WITH GARDEN-FRESH DIPPING SAUCE
Make and share this Greek Lamb Kebabs With Garden-Fresh Dipping Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 30m
Yield 30-35 kebabs
Number Of Ingredients 16
Steps:
- To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
- In a large bowl, combine all the kebab ingredients and mix well.
- Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
- Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
- To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.
Nutrition Facts : Calories 144, Fat 12, SaturatedFat 5.1, Cholesterol 32.7, Sodium 160.4, Carbohydrate 1.8, Fiber 0.2, Sugar 1.1, Protein 6.9
GREEK LAMB KEBABS
This is so simple to make, but tastes fantastic. You do need to plan to make this in advance though, because of the long marinading time, but it's definitely worth it. I like to serve these with homemade Tzatziki, pitta and salad.
Provided by SugaredAlmond
Categories Lamb/Sheep
Time P2DT40m
Yield 6 skewers, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
- Cut each of the onions vertically into 6 wedges.
- Grate the zest of one of the lemons into a large non-metallic bowl or dish.
- Juice both lemons, and pour the juice into the dish with the zest.
- Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
- Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
- Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
- Leave for at least 24 hours, but 48 hours is even better.
- Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
- Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
- Serve with pitta and tzatziki.
Nutrition Facts : Calories 369.2, Fat 29, SaturatedFat 11.2, Cholesterol 81.7, Sodium 72.6, Carbohydrate 9.2, Fiber 2.4, Sugar 2, Protein 19.9
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.
GRILLED LAMB KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
- Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
SIMPLE LAMB KEBABS WITH GREEK FLAVORS
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, quick, main course
Time 30m
Yield 4 entree servings
Number Of Ingredients 6
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
- While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
- Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
- While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram
LAMB KEBABS & GREEK SALAD
Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
- Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
- Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.
Nutrition Facts : Calories 495 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.2 milligram of sodium
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- Mix together all the ingredients (except the lamb) in a large bowl. Add in the lamb cubes and turn the lamb in the marinade until well coated. Cover with clingfilm and marinate for 2 hours in the fridge, or if you don’t have time, simply continue with the recipe.
- Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature. Thread the cubes of lamb onto the skewers (see note if using wooden skewers), so you have a roughly even amount of lamb on each of the 8 skewers.
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- Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.
- After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.
- Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.
- Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.
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