LAMB KABOBS
Provided by Ina Garten
Categories appetizer
Time 8h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
LAMB KABOBS WITH TZATZIKI SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h53m
Yield 6 servings (makes roughly 12 kabobs)
Number Of Ingredients 19
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.
SIMPLE LAMB KEBABS WITH GREEK FLAVORS
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, quick, main course
Time 30m
Yield 4 entree servings
Number Of Ingredients 6
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
- While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
- Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
- While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram
LAMB SOUVLAKI SKEWERS
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 4h
Number Of Ingredients 7
Steps:
- Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
- Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
- Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.99 milligram of sodium
LAMB KEBABS & GREEK SALAD
Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
- Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
- Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.
Nutrition Facts : Calories 495 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.2 milligram of sodium
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