GRILLED LAMB CHOPS AND VEGETABLE KEBABS
In this simple-but-satisfying meal, couscous and grilled skewers of cherry tomatoes and zucchini complement coriander-rubbed lamb chops.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.
- Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.
- Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.
GRILLED LAMB KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
- Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
GRILLED LAMB WITH VEGGIES
Lean lamb chops teamed with a colorful medley of vegetables make a special grilled meal that won't leave you with a sinkful of dishes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with vegetables.
Nutrition Facts : Calories 1051 calories, Fat 18g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 220mg sodium, Carbohydrate 155g carbohydrate (88g sugars, Fiber 10g fiber), Protein 72g protein.
VEGETABLE & LAMB KABOBS
Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender. This Healthy Living recipe features veggies like zucchini, red pepper and onions!
Provided by My Food and Family
Categories Lamb
Time 29m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Thread meat and vegetables alternately onto 4 skewers.
- Mix remaining ingredients; brush onto kabobs.
- Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 25 g
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