Trader Vics Curried Lamb Kebabs Food

TRADER VIC'S CURRIED LAMB KEBABS

Steps:

• For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
• Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
• For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
• Remove lamb from marinade and reserve the marinade.
• Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
• Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
• Add a cherry tomato to the end of each skewer after 10 minutes.
• Serve with rice and chutneys.

GRILLED CURRIED LAMB SHISH KEBABS

Steps:

• Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies.
• You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
• Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
• In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
• When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
• Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
• Enjoy with rice and a salad for a terrific and simple summer meal.

CURRY-YOGURT MARINATED LAMB KEBABS

Steps:

• Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
• Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
• Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

YUMMY CURRIED LAMB KEBABS

Steps:

• Trim all the fat (and cartilage) from the lamb and cut into 1" cubes.
• Process or blend the toasted flaked almonds until finely gound.
• Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
• Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
• Marinate in refrigerator for ATLEAST 1 hour.
• (The longer it is left to marinate the stronger the flavour of curry will be).
• Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
• Thread the marinated lamb cubes onto the oiled skewers.
• Either preheat the oven grill to HIGH, or prepare a hot BBQ.
• Spray the BBQ rack with olive oil cooking spray.
• Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
• Grill or BBQ for about 8-10 minutes.
• Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.