Dipping Sauce For Lamb Kabobs Recipes

LAMB KABOBS WITH TZATZIKI SAUCE

Steps:

• Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
• In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
• Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

LAMB KABOB MARINADE

Steps:

• Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
• Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

LAMB-MUSHROOM KABOBS WITH GREEK YOGURT MOPPING SAUCE

Steps:

• Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
• Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
• Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
• Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

GREEK LAMB KEBABS WITH GARDEN-FRESH DIPPING SAUCE

Steps:

• To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
• In a large bowl, combine all the kebab ingredients and mix well.
• Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
• Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
• To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.

FETA DIPPING SAUCE

Steps:

• In a blender, puree feta cheese, lemon juice, and 2 tablespoons water. Season with salt and pepper.

BEEF AND LAMB MEATBALL KABOBS WITH INDIVIDUAL DIPPING SAUCES

Steps:

• Ok -- The directions for the meatballs is identical for both versions --
• Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
• Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
• Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
• Sauce 1: Yogurt mint sauce.
• Just mix the yogurt, mint, salt and chill until ready to use.
• Sauce 2: Creamy Cheese Sauce.
• In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
• Just serve the meatball skewers with the dipping sauce.
• Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.