Tasty Lamb Kebabs Food

EPIC LAMB KEBABS

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Score a criss-cross pattern into any fat on the lamb, then cut into 2cm-thick slices.
• Peel the garlic and finely grate over the lamb with the zest of 1 lemon, then squeeze over its juice. Sprinkle over the oregano and season with a big pinch of sea salt and black pepper. Rub all over the meat, then cover and marinate in the fridge for 30 minutes.
• For the chips, scrub the potatoes and slice into 1.5cm-thick chips, then parboil in a pan of boiling salted water for 6 to 8 minutes. Drain in a colander, leave to steam dry for 2 minutes, then lightly shake the colander to chuff up the chip edges.
• Divide between two baking trays, then season from a height with salt, pepper and the dried oregano. Drizzle each tray with 2 tablespoons of olive oil and toss to coat. Roast in a single layer for 35 to 40 minutes, or until golden and crisp, turning halfway.
• To make the flatbreads, mix the flour, yoghurt and a pinch of salt together into a dough. Knead on a clean flour-dusted surface for 1 minute to bring it all together, then roll into 8 balls. Cover with a damp cloth.
• Thread the lamb on to a long, sturdy metal skewer to make one epic kebab (or split between two, if you prefer).
• Preheat a large griddle or barbecue to high, then cook the lamb for 15 minutes, or until dark and gnarly all over, turning regularly. Transfer to a large baking tray and roast in the oven for 5 minutes, or until just cooked through but still slightly blushing.
• For the salad, peel and coarsely grate the red onion with the tomato, cucumber and cabbage. Drizzle over the vinegar and 2 tablespoons of extra virgin olive oil, season to perfection, then toss together.
• Roll the flatbreads out on a clean flour-dusted surface into ½cm-thick rounds. Reduce the heat under the griddle to medium and - in batches - cook the flatbreads for 1 minute each side, or until charred.
• To serve, shave the meat off the kebab, drizzling over any resting juices (see tip below). On a plate, drizzle the feta with a little extra virgin olive oil. Put the yoghurt into a bowl and sprinkle over the paprika. Cut the remaining lemons into wedges.
• Serve it all in the middle of the table and let your guests get stuck in!

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of 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 charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, 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 medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

STICKY JERK LAMB KEBABS

Steps:

• Dice the lamb steaks. Toss with the jerk paste or marinade, the lime zest and juice, honey, thyme leaves and some seasoning. Thread onto metal skewers (or soak wooden ones in water for 20 mins before using) and set aside until you're ready to cook.
• Heat a griddle pan or BBQ and cook the kebabs for 2-3 mins each side (depending on the heat) until the meat is charred but the inside still a little pink, drizzling with a little more honey as they cook. Cover with foil and rest for 5 mins, then serve in flatbread with yogurt, fresh herbs and salad.

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.

INDIAN MINCED LAMB SKEWERS

Steps:

• Heat oven to 220C/200C fan/gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb around skewers to form kebabs and transfer to a baking tray.
• Cook for 15-20 mins until cooked through. Mix yogurt, mint and garlic. Warm breads following pack instructions and serve with leaves, remaining coriander, skewers and yogurt.