LAMB SHISH KABOBS
Provided by Food Network
Categories main-dish
Time 2h17m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.
LAMB SHISH KEBAB
From the net, USENET Community Trust. I want to make this very soon, probably this weekend - looks really yum! Not sure if the 2lb of lamb for 4 people is really right though, I'll be using closer to 1lb. UPDATE: having made this with 1lb, I would definately double the spices as it didn't have the kick I wanted. Serve with nice yoghurty sauce!
Provided by currybunny
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
- Preheat broiler or light the barbecue.
- Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
- Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
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 SHISH KEBAB
Make and share this Grilled Lamb Shish Kebab recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the meat in cubes.
- Mix the wine, oil, garlic, thyme, rosemary, chili pepper, black pepper and salt; whisk well.
- In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate.
- Chop the vegetables as desired and mix with the marinated meat.
- Arrange the meat and the vegetables on skewers; grill or broil for 12-15 minutes.
- Serve it hot.
Nutrition Facts : Calories 467, Fat 35, SaturatedFat 12.5, Cholesterol 104.3, Sodium 91.8, Carbohydrate 5.8, Fiber 1.3, Sugar 2.6, Protein 27.9
SHISH KABOB (GRILLED MARINATED LAMB SKEWERS)
Provided by Food Network
Time 8h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;
TRADER VIC'S CURRIED LAMB KEBABS
Carol Flores of Houston, TX submitted this to the Neiman Marcus cookbook "No Jacket Required".
Provided by Oolala
Categories Lamb/Sheep
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
- Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
- For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
- Remove lamb from marinade and reserve the marinade.
- Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
- Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
- Add a cherry tomato to the end of each skewer after 10 minutes.
- Serve with rice and chutneys.
Nutrition Facts : Calories 859.1, Fat 71, SaturatedFat 24.5, Cholesterol 163.3, Sodium 995.7, Carbohydrate 13.7, Fiber 3.8, Sugar 6, Protein 42.3
YUMMY CURRIED LAMB KEBABS
And yes!, they are just as the title describes! Really, really - YUMMY!! The preparation time does not include the time it takes for the lamb to marinate as this can be anywhere from 1 hour to 3 or 4 hours or even longer if desired.
Provided by Karin...
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 465.5, Fat 36.8, SaturatedFat 12.7, Cholesterol 92.2, Sodium 257.8, Carbohydrate 8.8, Fiber 3.7, Sugar 2.6, Protein 25.7
GRILLED CURRIED LAMB SHISH KEBABS
Every so often, I grind up a batch of fresh, homemade curry powder. While doing this one time, I thought, why not use this on lamb as a marinade? Lots of lamb curries out there, so lamb and curry are known as a great combo. I marinated way in advance and separated the veggies from the meat. While this recipe takes some advance planning, it's not difficult--and it never fails to impress and to please.
Provided by Tumerica
Categories Lamb/Sheep
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies.
- You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
- Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
- In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
- When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
- Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
- Enjoy with rice and a salad for a terrific and simple summer meal.
Nutrition Facts : Calories 157.9, Fat 14.4, SaturatedFat 1.9, Sodium 781.5, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 0.9
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