Curried Lamb Kabobs With Cherry Tomatoes And Red Onions Recipes

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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

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

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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