Curried Lamb Kabobs With Cherry Tomatoes And Red Onions Recipes

CURRIED LAMB KABOBS WITH CHERRY TOMATOES AND RED ONIONS

Curried Lamb Kabobs with Cherry Tomatoes and Red Onions image

Yield makes 8

Number Of Ingredients 13

Ingredients

1 garlic clove, minced
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
6 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup loosely packed mint leaves, chopped
2 pounds lamb shoulder, cut into 1-inch cubes
1 pound cherry tomatoes, mixed colors
4 small red onions, cut into 8 wedges
1 1/2 tablespoons coarse salt
2 teaspoons freshly ground pepper

Steps:

Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add the lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.
Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill. The vegetables should be soft.

CURRY-YOGURT MARINATED LAMB KEBABS

Curry-Yogurt Marinated Lamb Kebabs image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 11

Ingredients

2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
2 large zucchini, cut into 1 1/2-inch pieces
2 large summer squash, cut into 1 1/2-inch pieces
1 cup whole milk yogurt, preferably Greek-style
Zest and juice of 1/2 lime
1/2 teaspoon honey
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
2 tablespoons finely minced onion
2 tablespoons roughly chopped fresh mint leaves
Coarse salt and freshly ground pepper

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.

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