GREEK LAMB KABOBS
We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.
Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
LAMB KABOB MARINADE
Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.
Provided by Senad
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
GREEK LAMB ON SKEWERS (SOUVLAKI)
I spent a lot of time in Greece and this was by far my favorite dish. I love it served on a hot pita with marinated onions, tomatoes, and feta cheese; all topped with garlicky tzaziki sauce. I'm not sure where I got this recipe, but I've been making it for years with great success. Serve with fried calamari and French fries. Make a lot of tzaziki so there is plenty for dipping. Time to prep does not include the very important marinade time.
Provided by Pokey in San Antonio
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- For the marinade: Combine first 8 ingredients.
- Cut lamb up into 1/2" thick, 1" wide, 3" long strips.
- Pour marinade over lamb and chill overnight. Turning occasionally.
- For the veggies: Combine the next 10 ingredients and let chill over night.
- Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
- Prepare grill. Add wood chips. Any type will do.
- Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out.
- Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their "taco" with marinated veggies, feta, and tzaziki.
- For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so.
- Peel and slice a cucumber down the middle, and spoon out the seeds.
- Grate the cucumber. Squeeze out as much juice as you can.
- In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
- For the pita: Buy pita flat bread (whole breads without the pocket).
- Mix olive oil with paprika.
- Brush each piece on both sides with a little of the olive oil.
- Place on hot griddle and warm thoroughly (about a minute or so on each side).
- Serve warm.
Nutrition Facts : Calories 1438.4, Fat 98.2, SaturatedFat 25.7, Cholesterol 164.4, Sodium 1977.8, Carbohydrate 83.5, Fiber 5.4, Sugar 11.4, Protein 52.7
GREEK LAMB KABOBS
DH and I made these fast, easy, tasty grilled lamb kabobs last night for dinner and enjoyed them very much. We served over a bed of rice pilaf, with a side of grilled asparagus. I bought lamb that was already cubed for ease and speed. This recipe is from the Williams-Sonoma Food Made Fast Series, "Weeknight." The recipe says to serve over rice pilaf and to accompany with thickly sliced tomatoes drizzled with olive oil and sprinkled with crumbled feta cheese. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the lamb: Place 8 bamboo skewers in cold water until ready to use. Grate 3 tsp zest from the lemons and squeeze 5 Tb juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine 2 tsp of the lemon zest, 3 Tb of the lemon juice, the oregano, half each of the green onions and garlic, and the olive oil. Season the lamb generously with salt and pepper. Add the lamb to the marinade and turn to coat. Let stand at room temperature for 15 minutes.
- Make the Yogurt Sauce: Meanwhile, in a small bowl, stir together the yogurt, cucumber, the remaining 1 tsp lemon zest and 2 Tb lemon juice, and the remaining green onions and garlic. Season with salt and pepper. Cover and refrigerate 15 minutes.
- Grill the Lamb: Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler. Remove the lamb from the marinade, discarding the marinade. Thread the lamb onto the skewers. Place on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 6 to 7 minutes for medium rare or done to your liking. Divide the skewers among 4 plates and serve with the yogurt sauce.
Nutrition Facts : Calories 583.1, Fat 44.9, SaturatedFat 15.9, Cholesterol 125.3, Sodium 130.5, Carbohydrate 14.3, Fiber 3.7, Sugar 4.6, Protein 34.4
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MARINATED GREEK LAMB SOUVLAKI RECIPE (SKEWERS) WITH PITA …
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Category MainCalories 350 per serving
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
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