Grilled Lamb In Uzbek Marinade Recipes

GRILLED LAMB SHASHLIK KEBABS

Grilled Lamb Shashlik Kebabs image

This recipe for lamb shashlik-a type of Turk/Russian kebab-calls for marinating and grilling lamb chunks with vegetables, making a great cookout food.

Provided by Saad Fayed

Categories Dinner Entree

Time 2h27m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound lamb trimmed of all fat, and cut into 2" cubes ( leg or shoulder of lamb )
1/2 cup lemon juice
1/2 cup olive oil
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon ground red pepper
2 medium onions (cut into eighths)
1-pint cherry tomatoes
2 large green peppers (cut into 1-inch chunks)

Steps:

Serve the lamb and vegetables on the skewers, or remove the meat and veg and place them on a serving platter.
Enjoy.

Nutrition Facts : Calories 440 kcal, Carbohydrate 12 g, Cholesterol 73 mg, Fiber 3 g, Protein 25 g, SaturatedFat 6 g, Sodium 621 mg, Sugar 6 g, Fat 33 g, ServingSize 3-4 Portions (3-4 Servings), UnsaturatedFat 0 g

GRILLED LAMB IN UZBEK MARINADE

Grilled Lamb In Uzbek Marinade image

Provided by Amanda Hesser

Categories dinner, roasts, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large yellow onion, peeled and chopped
10 to 12 cloves garlic, peeled
3 to 4 canned plum tomatoes, drained
1/4 cup chopped flatleaf parsley
1/4 cup chopped cilantro
1 tablespoon coriander seed, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 tablespoon Aleppo pepper
1/2 teaspoon cayenne
1/2 cup olive oil plus extra for grilling
2 pounds boneless leg of lamb, cut into 2-inch cubes
Kosher salt and fresh black pepper

Steps:

In a blender or food processor, process onion, garlic and tomatoes until liquefied. Mix in parsley, cilantro, coriander, cumin, Aleppo pepper, cayenne and olive oil. Pour over lamb and marinate overnight.
Preheat the broiler. Thread lamb onto skewers, brush with oil and season. Broil until rare to medium rare, about 3 minutes on each side.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 39 grams, Carbohydrate 12 grams, Fat 61 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 18 grams, Sodium 847 milligrams, Sugar 3 grams

GRILLED MARINATED LEG OF LAMB

Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories Lamb Garlic Marinate Quick & Easy Lemon Summer Grill/Barbecue Oregano Gourmet Easter Spring Meat

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Steps:

Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour, before grilling.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

BARBA YIANNI'S GRILLED LAMB

Barba Yianni's Grilled Lamb image

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

Provided by Bruce Aidells

Categories Garlic Lamb Onion Pepper Marinate Backyard BBQ Lemon Summer Grill Grill/Barbecue Oregano

Yield Serves 6 to 8.

Number Of Ingredients 11

Ingredients

Greek Marinade for Lamb:
1/3 cup olive oil
juice of 2 lemons
1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2-4 1/2 pounds lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed, OR 4 pounds lamb for kebabs cut into 1 1/2-inch chunks, OR a 3 1/2- to 4 1/2-pound leg of lamb, fat trimmed and butterflied
If Making Kebabs:
1 large onion, cut into 1-inch pieces
1 red or green bell pepper, cut into 1-inch pieces

Steps:

Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.
To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium.
To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.
Meanwhile make theSkordalia . Serve with the lamb.

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