Minted Lamb Kebabs Food

MINTY LAMB KEBABS

Steps:

• Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
• Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

MINTED LAMB KEBABS

Steps:

• Crush garlic, combine with all remaining marinade ingredients.
• Remove meat from bones, cut off excess fat, cut meat into 2.5cm cubes.
• Cut peppers in half, remove seeds, cut into 2.5cm cubes; slice mushrooms in half; peel pineapple, slice, remove core, cut into 2.5cm cubes.
• Thread lamb, peppers, pineapple and mushrooms alternately on bamboo skewers, brush well with marinade, stand 1 hour, brushing frequently with marinade.
• Cook kebabs over barbecue or under grill, brushing frequently with marinade until cooked and golden brown.

MARINATED LAMB KEBABS

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, TOMATO, AND MINT KEBABS

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.

LAMB KEBABS WITH MINT

Steps:

• To Prepare Marinade: Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.).
• Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
• Trim any fat from lamb and cut into about 1 1/2 inch cubes.
• Sprinkle with salt and pepper.
• Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
• Drain lamb well; discard marinade.
• To Prepare Kebabs: Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
• Preheat grill to high.
• Oil the grill grate* (See Note at bottom).
• Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
• Transfer the kebabs to a platter or plates to serve.
• *To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
• (Do not use cooking spray on a hot grill!).