Spiced Lamb Kebabs Recipes

SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)

Steps:

• To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
• Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it's best to leave the kebabs in the fridge overnight).
• To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
• Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
• While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
• you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
• To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
• Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

SPICY LAMB KEBABS

Steps:

• Add the lamb to a mixing bowl. Pat with a kitchen towel to remove liquid if any.
• Add onion + cilantro + paprika + garlic powder + pepper powder + salt + lemon juice and mix like you are kneading the dough.
• Add cornstarch + bread crumbs and mix well again. Place a skillet over medium-high heat and brush generously with some oil.
• Take a small portion of the lamb mixture and slightly flatten. Place it on the skillet and cook for about a minute on each side or till the inside is cooked. Taste and adjust the flavor in the remaining mixture if needed.
• Divide the mixture into 15 portions, then roll it and slightly flatten it like a patty. Place these in the skillet and cook for about 2 minutes on each side or till the inside is cooked and the outside is slightly charred.
• Serve this with green chutney, spicy mayo or any yogurt based dip.

SPICED LAMB KEBABS

Steps:

• Combine lamb, lemon juice, garlic, pepper and ea ssalt (if using) in a bowl and refrigerate for 3 hours.
• Sprinkle lamb with rosemary and sage (if using) and thread lamb, alternating with onion and bell pepper onto the rosemary branches (or wooden skewers).
• Heat grill and cook the skewers on both sides for 3-4 minutes or until meat is cooked to your liking.
• Let rest for 4 minutes then serve with couscous and yoghurt and dill sauce. The recipe for this is in Michelle Trute's first book which is out of print, My recommendation is to combine yoghurt with dill and perhaps include chopped green onions. She'd undoutedly recommend low-fat natural yoghurt. I wouldn't be able to resist using Greek yoghurt.
• NOTE: To make your couscous more flavoursome, cook it in stock, and if you want it to be super-healthy, use a stock such as my Recipe #135453.

SPICY LAMB KEBABS

Steps:

• Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
• Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.