Yogurt Marinated Lamb And Chicken Skewers Food

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Steps:

• To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

YOGURT-MARINATED LAMB AND CHICKEN SKEWERS

Steps:

• Combine 1/2 cup yogurt, oil, lemon zest and juice, coriander seeds, and paprika in a bowl; add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well. Divide mixture between 2 resealable plastic bags; add lamb to one and chicken to the other. Seal bags after removing any air; massage meat to evenly distribute marinade. Let stand at room temperature 1 hour, or refrigerate up to 1 day (remove 1 hour before grilling).
• Thread meat onto long metal skewers (or soaked wooden skewers) with a lemon quarter on each end, leaving 1/4 inch between each piece to ensure even cooking. Thread tomatoes and onion onto separate skewers, then brush with oil. Season meat and vegetables with salt and pepper. Stir together remaining 1 1/2 cups yogurt, feta, and 1/2 teaspoon salt. Transfer to a serving bowl; drizzle with oil and sprinkle with pepper.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill chicken until just cooked through, 10 to 12 minutes. Grill onions, turning a few times, until charred in places and softened, 8 to 10 minutes. Grill lamb, turning a few times, until charred in places, 6 to 8 minutes for medium-rare. Grill tomatoes until charred in places, 4 to 5 minutes. Transfer meat and grilled tomatoes and vegetables to a serving platter. Grill pitas, flipping once, until charred in places, 1 to 2 minutes; immediately wrap in a clean kitchen towel to steam and soften until ready to serve.
• Serve meat, onions, and tomatoes with pitas, yogurt sauce, cucumber, and dill, with grilled lemon wedges alongside.

YOGURT-MARINATED CHICKEN KEBABS

Steps:

• To make the marinade, combine the yogurt with lemon juice, minced garlic, black pepper and herbs.
• Cut the chicken breasts into chunks, and add them to the marinade, mixing well to coat.
• Cover the bowl in clingfilm, and leave to marinade for at least one hour.
• Soak 4 skewers in cold water for at least 30 minutes, then tread the chicken pieces.
• Grill for about 15 minutes or until the chicken is cooked through.

YOGURT-MARINATED CHICKEN SKEWERS

Steps:

• For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
• For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
• Soak 8 wooden skewers in water for at least 30 minutes.
• Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
• Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.

YOGURT-MARINATED LAMB KEBABS

Steps:

• In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper. Add lamb and toss to coat. Marinate, covered, refrigerated, 2 to 3 hours.
• If using bamboo or wooden skewers, place in a shallow dish and cover with water, 30 minutes before meat is ready to cook.
• Preheat a grill pan. Thread lamb pieces onto skewers, alternating lamb with vegetables and bay leaves, if desired. Place skewers on grill pan and cook until meat has reached desired degree of doneness, about 10 minutes for medium-rare.

MARINATED LAMB KEBABS

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece 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 cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

YOGURT MARINATED CHICKEN KEBABS

Steps:

• Cut one lemon in half, and each half into 6 wedges. Then cut the wedges crosswise so that you have 24 small pieces of lemon. Pick out any pits. Zest the other lemon and squeeze and strain the juice; you should have about 1 1/2 tablespoons juice.
• In a medium-sized bowl, combine the yogurt, shallots, salt and pepper, and the lemon zest and juice. Transfer half the marinade into another medium-sized bowl. Add the oregano and cumin to one half of the marinade and stir to combine.
• Place half of the chicken cubes into each of the bowls. Stir to coat the chicken well. Cover and marinate in the fridge for one hour.
• Meanwhile, soak 6 12-inch wooden skewers in water to cover for at least 30 minutes, to prevent them from burning on the grill.
• Skewer the more seasoned chicken, alternating two pieces of chicken with one piece of lemon, using 6 pieces of chicken and 3 pieces of lemon total on each skewer, using 3 of the 6 skewers. Skewer the plainly marinated chicken on the remaining skewers, adding the lemon wedges in the same fashion if desired, or skipping the lemon if you feel like that will be too much citrus for the kids.
• Preheat the grill to medium (see Note below). Grill the kebabs for 4 minutes, covered, until browned on the bottom, then turn, and grill, covered, for about 4 minutes more for breasts, 6 more minutes for thighs. Cut into a piece to see if it is cooked thoroughly. Serve with the optional Tzatziki (below), and couscous, rice or orzo, if desired. You can eat the lemons, which caramelize during cooking, or not, as you like.
• To make the tzatziki, put the grated cucumber in a colander and sprinkle with a generous teaspoon of coarse or kosher salt. Let sit for 15 minutes, then rinse the cucumber with cold water and squeeze it as dry as possible using your hands.
• Put the grated cucumber in a bowl, Add the yogurt and stir to blend. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and refrigerate until needed.

RACH & BOB HARPER'S COOK-ALONG: TENDER + JUICY LAMB OR CHICKEN KEBABS

Steps:

• For the marinade, combine ingredients in large bowl, add meat, toss to coat and refrigerate 30 minutes
• Thread meat on metal skewers, adding fresh bay every 3 to 4 pieces, if using
• Preheat grill to medium-high with 1 section turned off for indirect heat
• Spray grill surface with oil
• Cook skewers 12 to 15 minutes, turning occasionally and moving to indirect heat as kebabs brown
• (Kebabs can also be broiled in center of oven under high, 12 to 15 minutes, turning occasionally
• )

LAMB KABOBS WITH YOGURT SAUCE

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., 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. Serve with couscous and yogurt mixture.

MARINATED LAMB KEBABS

Steps:

• Combine all of the ingredients for the marinade in a mixing bowl and then stir with a whisk.
• Transfer the meat to a storage container or sealable bag and then pour the marinade on top. Marinate overnight or for 8 hours.
• Remove the lamb from the marinade and place on a skewer alternating with the tomato. Season with some salt and pepper.
• Preheat your BBQ on medium-hi. Grill the skewers for about 4 minutes per side.
• Serve with your favourite sides and enjoy some tasty lamb!