MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
LAMB, TOMATO, AND MINT KEBABS
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
- Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 1 g, Protein 21 g
LAMB KEBABS WITH MINT PESTO
Provided by Romney Steele
Categories Lamb Low Cal Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Mortar and Pestle Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For pesto:
- Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
- For kebabs:
- Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
- Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
- Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
HONEY-MINT LAMB SKEWERS
My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen (2 cups dip).
Number Of Ingredients 13
Steps:
- Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
LAMB CHOPS WITH TOMATO-MINT JAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
- Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
- Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
MINTED LAMB KEBABS
10-12 minty lamb kebabs seasoned with herbs and additives
Provided by FaRgO_nOrTh
Time 20m
Yield Makes 10 kebabs
Number Of Ingredients 11
Steps:
- whisk one whole egg and a yolk in a large bowl, add plenty of salt and pepper until it begins to thicken very slightly
- apply honey, ginger powder and paprika to the bowl and whisk together
- add flavour with tomato sauce and BBQ, then add the mixed herbs to the season mixture
- gradually add the minced lamb in 4 peices until well combined with all ingredients, keep mashing lamb until a smooth ball is formed, apply plain flour a tablespoon at a time until it is a combined ball
- make sure the ball is not too dry or flour is visible in mixture, when the ball has been formed , put in fridge for at least 15 minutes
- carefully form a long sausage shape at the end of the skewers and grill for 10 minutes, then turn over and grill for another 5 minutes before taking out the grill, a brown colour must form on top
- when all kebabs are cooked, a mint sauce would be a good combination (SEE MINT SAUCE RECIPE) .............. enjoy!
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- Combine ginger, olive oil, cumin, coriander, 1/4 teaspoon kosher salt, minced garlic, and lamb; toss. Thread lamb, cherry tomatoes, cucumber slices, and mint leaves alternately onto skewers. Coat with cooking spray; sprinkle with 1/4 teaspoon salt. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes (for medium-rare) or until done, turning skewers occasionally for an even char.
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- Place the whole unpeeled bulb of garlic into a pan of boiling water over a medium-low heat, then simmer for 15 to 20 minutes, or until softened.
- Heat 4 tablespoons of olive oil over a medium heat in a large saucepan and sauté the lamb for 5 to 7 minutes, or until browned on all sides.
MOROCCAN LAMB KEBABS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory BarbecueCalories 268 per serving
- 1 Place lamb, garlic, spice mix, parsley and half the lemon juice in a bowl. Leave in the fridge to marinate for 1 hour, or overnight.
- 2 When ready to cook, heat a griddle pan or grill to high. Pierce 1 tomato onto each skewer. Remove lamb from marinade and push pieces onto skewer. End kebab with another tomato. Grill for 5-6 minutes, turning skewers occasionally to cook evenly. For pink lamb, cook for 3 minutes. Cook for 5 minutes for well-done.
- 3 While lamb is cooking, make dressing: combine yoghurt, mint, the remaining lemon juice and seasoning (if preferred). Keep chilled until serving. Serve with the lamb.
SUMAC LAMB KEBABS WITH MINT YOGHURT MAYONNAISE - MY FOOD BAG
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- In a large glass dish, combine the olive oil, garlic and Aleppo pepper. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate for 2 hours.
- Light a grill. Grill the tomatoes over a hot fire until charred all over. Let cool slightly, then peel, core, seed and coarsely chop them. Transfer to a medium saucepan. Using a potato masher or large fork, crush the tomatoes until chunky. Season the sauce with salt.
- Thread the lamb onto six 12-inch metal skewers, alternating the meat with pieces of green bell pepper. Season the kebabs with salt and black pepper and grill over a medium-hot fire, turning once, until the lamb is medium rare, about 8 minutes.
- Reheat the tomato sauce and spoon it onto plates. Set a kebab on each plate, sprinkle with the parsley and serve. Alternatively, remove the lamb from the skewers and quarter each piece. Heat the lamb in the tomato sauce, transfer to plates and serve.
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- Transfer all the ingredients for the lamb kebabs to a large bowl and knead with your hands for 5 minutes until everything is well mixed and tender. Let the mixture rest in the fridge for at least 1 hour to firm up (you can also leave it overnight).
- Wet your hands with some wine, take approximately half a cup of the mixture, and shape it into a cylinder like a sausage. Pierce with 2 skewers and transfer to a large plate. Continue with the rest of the kebabs.
- Heat a griddle or a griddle pan over medium/high heat. Lightly brush it with some olive oil and cook the kebabs for about 4minutes each side, or until well browned (cooking time will depend on the temperature of the griddle and the thickness of the kebabs).
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