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 KEBABS
This delicious recipe can be found in "The Joy of Cooking."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
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.
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
YOGURT-MARINATED LAMB KEBABS (SBD PHASE 1)
This tangy, garlicky grilled lamb dish-with charred peppers and onion-brings the taste of Greece to your table in no time. To help save time, look for cut lamb at the butcher shop or supermarket and grill the veggies and lamb simultaneously so all the components of the dish are ready at once. Serve with Feta, Cucumber, and Radish Salad or, in later phases, with Quinoa Pilaf.
Provided by eLLe-ious
Categories Lamb/Sheep
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place lamb in a mixing bowl. Season generously with salt and pepper, add yogurt and garlic, and toss to combine. Cover bowl with plastic wrap and marinate at room temperature for 15 minutes.
- While lamb is marinating, heat grill or grill pan to medium-high. Place bell peppers and onion in a mixing bowl, toss with oil, and season with salt and pepper. Thread vegetables onto skewers. Brush grill with oil and grill vegetables until browned, turning occasionally, about 15 minutes.
- Place lamb on skewers and grill 4 minutes per side for medium-rare or 5 minutes per side for medium. Serve lamb with vegetables.
Nutrition Facts : Calories 463.9, Fat 32.6, SaturatedFat 13.2, Cholesterol 118, Sodium 121.8, Carbohydrate 8.4, Fiber 1.4, Sugar 5, Protein 33.1
LAMB KABOBS WITH YOGURT SAUCE
I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.
MARINATED KEBABS (INA GARTEN)
My husband: The guy marinated chunks of meat in yogurt and I forget what else. Make that. It was Greek. Me (after looking at all the shows on FN for that day): Which guy? Husband: Did I say guy? It was Barefoot. Yesterday, I think. From Barefoot Contessa: Go Greek, Episode BX0204H
Provided by threeovens
Categories Lamb/Sheep
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine yogurt, olive oil, lemon zest, lemon juice, rosemary, salt to taste, and pepper to taste; add lamb or beef, stir to coat, cover and marinate in the refrigerator overnight or up to 2 days.
- Prepare a charcoal grill; if using wooden skewers, soak in water 30 minutes so they do not char.
- Cut lamb into 1 1/2 inch cubes, you'll have about 20.
- Cut onion into 8 wedges, separating into sections of 3 or 4.
- Thread skewers with 3 or 4 pieces of meat alternating with onion sections.
- Season both sides with salt and pepper.
- Grill, turning 2 or 3 times, until medium rare, about 10 to 15 minutes.
Nutrition Facts : Calories 812.5, Fat 66.3, SaturatedFat 25.8, Cholesterol 178.1, Sodium 185.6, Carbohydrate 9.9, Fiber 0.8, Sugar 6.8, Protein 42.6
CURRY-YOGURT MARINATED LAMB KEBABS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 11
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.
MINTY LAMB KEBABS
These minty kebabs are a treat for the whole family and fun for the kids to make too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 538 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.68 milligram of sodium
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- Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
- Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass container and pour the marinade over top. Stir until the meat is well coated then seal the bag and refrigerate for at least 1 hour, up to 1 day.
- Thoroughly clean your grill grates then brush or wipe with olive oil then set to medium high and allow to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8 minutes, turning occasionally.
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- In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.
- Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
- On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
- Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.
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