MINTED LAMB 'N' VEGGIE KABOBS
Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. -Michael Rose, Grand Prairie, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes., On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves. , Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 365mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.
MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
LAMB AND MELON KABOBS WITH MINTED HONEY MARINADE
Select a cantaloupe that is not too ripe for this simple recipe. Serve with grilled mixed, vegetables; mixed greens salad; Greek salad; Endive salad; etc. Outdoor cookout favourite. Preparation time includes 2 hrs. time for marinating in refrigerator and 30 minutes to bring kabobs to room temperature. Great recipe to prepare and take-along to a picnic and cook on your portable grill, or grills provided at picnic sites. (If you use grill at picnic site, cover the grate with foil, pierce the foil to allow juices to flow through.) A recipe from meat counter, supermarket handout.
Provided by TOOLBELT DIVA
Categories Lemon
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb into 1-inch (2. 5 cm) cubes and place in glass bowl.
- In blender, combine mint, oil, vinegar, lemon juice, honey and mustard.
- Pour over lamb cubes, tossing to coat well.
- Cover and marinate in refrigerator at least 2 hours, or up to 8 hours.
- Drain lamb, reserving marinade.
- Peel and cut cantaloupe into 1-inch (2. 5 cm) cubes.
- Thread melon and lamb pieces alternately onto sharp, thin skewers.
- (Note: Lamb skewers can be prepared ahead, arranged on baking sheet with reserved marinade spooned over top, covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before grilling) Place kabobs on greased grill over medium heat.
- Cook for 5 minutes, turning occasionally and brushing with reserved marinade.
Nutrition Facts : Calories 452.5, Fat 20.1, SaturatedFat 6.2, Cholesterol 142.9, Sodium 285.9, Carbohydrate 19, Fiber 1.5, Sugar 17.6, Protein 47.9
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