SIMPLE LAMB KEBABS WITH GREEK FLAVORS
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
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
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
GREEK LAMB KEBABS
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
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
SEEKH KEBABS
Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it's equally delicious with minced lamb or beef. It's also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean; squeeze every bit of liquid from the onion mixture; and let the kebab mixture "marinate" for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.
Provided by Food Network Kitchen
Time 3h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
- Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
- Preheat a grill to medium-high.
- Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
- Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
- When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
- Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
- Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
- Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.
SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD
Make and share this Spicy Lamb Shish Kebabs With Greek Pita Bread recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h36m
Yield 6 kebobs, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
- Add the lamb and stir until evenly coated.
- Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
- Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
- Season lightly with salt and pepper.
- Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
- Serve the lamb kebabs with Warm Greek pita bread.
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- Mix together all the ingredients (except the lamb) in a large bowl. Add in the lamb cubes and turn the lamb in the marinade until well coated. Cover with clingfilm and marinate for 2 hours in the fridge, or if you don’t have time, simply continue with the recipe.
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