LAMB KABOBS WITH TZATZIKI SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h53m
Yield 6 servings (makes roughly 12 kabobs)
Number Of Ingredients 19
Steps:
- Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
- In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
- Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.
SPICY LAMB KABOBS WITH TURKISH CACIK
Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
- Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.
LAMB KABOBS WITH COUSCOUS
Make and share this Lamb Kabobs With Couscous recipe from Food.com.
Provided by MsPia
Categories Lamb/Sheep
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Cut the lamb in 1½-inch cubes. You should have about 20 cubes. Combine the garlic, rosemary, thyme, ¼ cup olive oil, red wine, vinegar, and 1 teaspoon salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a grill with coals. Spread them out in one dense layer and brush the grill with oil.
- Cut the red onions in quarters and separate each quarter 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 with salt and pepper. Next place the cherry tomatoes on skewers, threading them through the stems of the tomatoes. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half. Add the rosemary, salt, and pepper.
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
- Serve the skewers on a mound of couscous with the sauce on the side.
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
TURKISH LAMB KEBABS
Categories Sandwich Lamb Backyard BBQ Ramadan Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
- Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.
- Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.
- Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.
- Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.
CACIK
This is posted for ZWT3. This is a recipe from Steven Raichlen. This is part dip and part salad served on hors d'oeuvre platters in Turkey. This is also known as tzatziki sauce in Greece.
Provided by diner524
Categories Spreads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the cucumber and seed it, if necessary, then coarsely grate or finely chop it.
- Place the grated cucumber in a colander and toss with 1/2 teaspoon salt.
- Let stand, over a bowl or in sink, for 20 minutes to drain off some of the excess water from the cucumber.
- Blot the cucumber dry with paper towels.
- Put the yogurt in a bowl.
- Stir in cucumber, garlic, 1/2 teaspoon salt, 2 tablespoons of mint/dill, 1 tablespoon oil and pepper.
- Taste for seasoning, adding salt or pepper as necessary.
- To serve, drizzle with remaining tablespoon olive oil and sprinkle remaining tablespoon of mint/dill.
- Serve as a dip with wedges of fresh pita bread.
Nutrition Facts : Calories 120.7, Fat 9.4, SaturatedFat 2.6, Cholesterol 9.9, Sodium 619.6, Carbohydrate 6.9, Fiber 0.7, Sugar 4.8, Protein 3.3
SPICY LAMB KABOBS
This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. -Melinda Winner, Joffre, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 32
Steps:
- Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.
Nutrition Facts : Calories 610 calories, Fat 30g fat (15g saturated fat), Cholesterol 147mg cholesterol, Sodium 729mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 5g fiber), Protein 39g protein.
GRILLED LAMB KEBABS WITH TURKISH FLAVORS
Provided by Chris Schlesinger
Categories Kid-Friendly Dinner Buffet Lamb Shank Grill/Barbecue Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
- Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
- Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
- When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.
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