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
LAMB AND RATATOUILLE KEBABS
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in glass baking dish. Marinate 2 hours at room temperature or up to 8 hours in refrigerator.
- Drain lamb, reserving marinade. Add vegetables to marinade and toss well. Thread lamb on skewers, alternating with vegetables. Prepare barbecue or preheat broiler. Brush kebabs with additional olive oil. Season with salt and pepper. Grill or broil until lamb is slightly charred on outside and pink on inside and vegetables are tender, turning occasionally, about 5 minutes.
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.
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
LAMB RATATOUILLE
"This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish," assures Maxine Cenker of Weirton, West Virginia. "It's also good with beef," she adds.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.
Nutrition Facts : Calories 369 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 580mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
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