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.
GRILLED GROUND LAMB ON SKEWERS (SEEKH KABOBS)
Street food of India becomes a tantalizing food adventure in your home!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.
- Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.
- In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.
Nutrition Facts : Calories 205, Carbohydrate 4 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg
GRILLED LAMB KABOBS
My sister-in-law, who lives in Florida, sends fresh fruit every year at Christmas. I've invented various recipes for using it. We get plenty of snow here, but our grill is always put to good use!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first six ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade., For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate., Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. , Grill, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa.
Nutrition Facts : Calories 367 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 282mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 7g fiber), Protein 24g protein.
GRILLED LAMB KABOBS
The easiest spiced lamb kabob marinade, perfect for summer grilling. Serve it with pitas and tzatziki for a flavorful mediterranean dinner.
Provided by Steph
Categories Main Course Dinner
Yield 4
Number Of Ingredients 8
Steps:
- In a large ziploc bag or container, whisk together vegetable oil, garlic, lemon juice, oregano, paprika, coriander, and Worcestershire sauce. Toss lamb in the marinade and making sure to coat each piece.
- Marinade for at least 4 hours.
- Remove lamb from marinade and discard leftovers.
- Preheat grill to medium-high heat. Thread chunks of lamb onto skewers.
- Grill for 8-12 minutes (8 being more medium-rare, 12 being more medium), turning once during cooking.
- Remove from heat and let the lamb rest for about 5 minutes before serving.
Nutrition Facts : Servingsize 1 serving, Calories 1682 kcal, Fat 144 g, SaturatedFat 45 g, Cholesterol 318 mg, Sodium 289 mg, Carbohydrate 9 g, Sugar 2 g, Protein 81 mg
BIG M'S GRILLED ORANGE LAMB KABOBS
Succulent, moist lamb cooked slowly over charcoal. You can add peppers and onions to the kebabs. Serve with salad, potatoes, and bread. ENJOY!!!
Provided by Marcus Hender
Categories Meat and Poultry Recipes Lamb
Time P1DT1h
Yield 8
Number Of Ingredients 7
Steps:
- Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
- Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
- Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
- Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39 g, Cholesterol 51.9 mg, Fat 12 g, Fiber 7.8 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 47.7 mg, Sugar 26.1 g
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