Simple Lamb Kebabs With Greek Flavors Food

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GREEK LAMB KEBABS



Greek Lamb Kebabs image

This is so simple to make, but tastes fantastic. You do need to plan to make this in advance though, because of the long marinading time, but it's definitely worth it. I like to serve these with homemade Tzatziki, pitta and salad.

Provided by SugaredAlmond

Categories     Lamb/Sheep

Time P2DT40m

Yield 6 skewers, 6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs boneless lamb shoulder
2 lemons
2 sprigs rosemary
6 garlic cloves, peeled
1 red chile, sliced
2 tablespoons olive oil
2 medium red onions, peeled
black pepper

Steps:

  • Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
  • Cut each of the onions vertically into 6 wedges.
  • Grate the zest of one of the lemons into a large non-metallic bowl or dish.
  • Juice both lemons, and pour the juice into the dish with the zest.
  • Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
  • Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
  • Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
  • Leave for at least 24 hours, but 48 hours is even better.
  • Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
  • Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
  • Serve with pitta and tzatziki.

Nutrition Facts : Calories 369.2, Fat 29, SaturatedFat 11.2, Cholesterol 81.7, Sodium 72.6, Carbohydrate 9.2, Fiber 2.4, Sugar 2, Protein 19.9

SIMPLE LAMB KEBABS WITH GREEK FLAVORS



Simple Lamb Kebabs With Greek Flavors image

In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 entree servings

Number Of Ingredients 6

2 pounds boneless leg of lamb
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
2 tablespoons minced garlic
1/3 cup roughly chopped fresh marjoram

Steps:

  • Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
  • While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
  • Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
  • While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram

GREEK LAMB KEBABS WITH GARDEN-FRESH DIPPING SAUCE



Greek Lamb Kebabs With Garden-Fresh Dipping Sauce image

Make and share this Greek Lamb Kebabs With Garden-Fresh Dipping Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 30m

Yield 30-35 kebabs

Number Of Ingredients 16

30 -35 wooden skewers (6-8 inches long) or 30 -35 metal skewers (6-8 inches long)
2 1/2-3 lbs ground lamb
1 cup finely chopped onion
1/2 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1 cup plain yogurt
1 cup sour cream
1 large cucumber, peeled and cut into chunks
4 garlic cloves
2 tablespoons chopped fresh mint leaves or 1 1/2 teaspoons dried mint
3 tablespoons olive oil
4 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder

Steps:

  • To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
  • In a large bowl, combine all the kebab ingredients and mix well.
  • Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
  • Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
  • To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.

Nutrition Facts : Calories 144, Fat 12, SaturatedFat 5.1, Cholesterol 32.7, Sodium 160.4, Carbohydrate 1.8, Fiber 0.2, Sugar 1.1, Protein 6.9

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