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.
LAMB KABOBS
A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
- In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
- Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
- Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
- Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
- Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).
Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
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;
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.
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
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.
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
LAMB SHISH KABOBS
The delicious taste of these kabobs comes from the lively marinade of wine, lemon juice, rosemary, and garlic. Time does not include marinating time.
Provided by Barb G.
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil, wine, lemon juice, garlic, salt, rosemary, and pepper; pour over lamb, tomatoes, mushrooms, and onions, ; Marinate in refridgerate for several hours or overnight.
- Put together skerwers of lamb, onions, mushrooms, and tomatoes; Broil 3 inches from heat for 15 minutes turning every 5 minutes; can be done in oven or on outside grill.
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- Chop meat into 2-inch cubes, add lamb to marinade. Seal bag and rub the marinade into the meat.
- Leave sealed bag or bowl in the fridge to marinate the lamb meat. For best results leave as long as possible, but can be anytime between 2- 24 hours
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- Pat lamb dry using paper towels, and place in a large bowl. Add 3 tablespoons oil, 1 tablespoon salt, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper to lamb; toss until well combined. Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours. Remove lamb from refrigerator, and let stand at room temperature 30 minutes.
- Meanwhile, preheat grill to medium-high (400°F to 450°F). Cut onion in half lengthwise. Slice each half into 1-inch-thick wedges, slicing into only the first 3 or 4 outer layers; reserve remaining onion core for another use. Combine onion wedges, bell peppers, mushrooms, tomatoes, remaining 3 tablespoons oil, remaining 1 tablespoon salt, remaining 1/2 teaspoon paprika, and remaining 1/4 teaspoon black pepper in a large bowl; gently toss to coat. Set aside until ready to use.
- Thread about 5 lamb cubes onto each of 10 (8-inch) wooden skewers, making sure to keep at least 1/4 inch of space between cubes to promote even cooking. Thread onion wedges, bell peppers, and mushrooms evenly onto 4 (8-inch) wooden skewers. Thread tomatoes onto 2 (8-inch) wooden skewers. Place lamb skewers on lightly oiled grill grates; grill, uncovered, turning occasionally, until well browned on all sides and slightly pink in the middle, 8 to 10 minutes. Transfer grilled lamb skewers to a platter. Place vegetable skewers on lightly oiled grates; grill, uncovered, turning occasionally, until tender and lightly charred, 6 to 8 minutes for tomato skewers and 10 to 12 minutes for mixed vegetable skewers. Transfer grilled vegetable skewers to platter with lamb.
- Cut each pita in half lengthwise, and split each pita half at the seam. Spread about 3 tablespoons muhammara over each pita piece, and top each with about 1/3 cup grilled lamb, about 1/4 cup grilled vegetables, and about 1/4 cup biwaz. Fold pitas in half, and serve.
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