MARINATED LAMB STEAKS IN FLAT BREAD
Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
- Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
- Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.
Nutrition Facts : Calories 765 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.76 milligram of sodium
MARINADE FOR LAMB STEAKS
Make and share this Marinade for Lamb Steaks recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a freezer bag(s) and add the lamb to coat.
- Marinade in the fridge overnight.
- Bring lamb to room temperature and grill or broil until done to your liking.
- Serve with couscous flavoured with chopped scallions and chopped fresh mint.
Nutrition Facts : Calories 48.8, Fat 5.1, SaturatedFat 0.7, Sodium 1.6, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 0.1
LAMB CHOP OR LAMB STEAK MARINADE
Make and share this Lamb Chop or Lamb Steak Marinade recipe from Food.com.
Provided by Jen T
Categories < 4 Hours
Time 2h5m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Mix altogether in a glass dish.
- Use to marinate lamb chops or lamb steaks for at least 2hours.
- Drain meat before cooking.
Nutrition Facts : Calories 546.5, Fat 0.1, Sodium 10.8, Carbohydrate 146.4, Fiber 0.8, Sugar 138.2, Protein 2
MEDITERRANEAN FLAT BREAD STEAK SANDWICH
This is a great version of a traditional steak sandwich without being traditional. A tomato based relish with Mediterranean flavors and a red pepper mayonnaise, grilled skirt steak, and fresh spinach. Now, I happen to buy these great flat breads right from my market, but you can easily make your own - there are many good brands out there these days. You can also take a pizza dough and form into a small rectangle, brush with some olive oil flavored with grated onion, garlic, and seasoning and grill inside or out for just a few minutes and then remove. But this is meant to be a quick easy busy night dinner so I take advantage of the store bought for this.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 4h30m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 20
Steps:
- Steak Marinade -- I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
- Dressing -- Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
- Steak -- Now the steak is ready to grill, but remember -- room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
- Relish -- As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
- Grilling -- Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare -- remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
- Finish -- Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
- This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.
Nutrition Facts : Calories 457.6, Fat 29.9, SaturatedFat 6.7, Cholesterol 70.7, Sodium 522.5, Carbohydrate 15.1, Fiber 4.1, Sugar 3.4, Protein 33.2
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