Best Lamb Kebabs With Yogurt Cilantro Sauce Recipes

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LAMB KABOBS WITH YOGURT SAUCE



Lamb Kabobs with Yogurt Sauce image

I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound sirloin lamb roast, cut into 1-inch cubes
1/2 cup plain yogurt
6 medium fresh mushrooms
1 medium zucchini, cut into 1/2-inch slices
1-1/2 cups hot cooked couscous

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE



Lamb Kebabs with Yogurt-Cilantro Sauce image

Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 skewers

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil, plus more for grill and sauce
1 small onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup whole milk
4 slices white bread, crusts removed, and torn into 1/4-inch pieces (3/4 cup)
1 1/2 pounds ground lamb
1/2 cup feta cheese, crumbled
1/2 cup fresh cilantro leaves, chopped, plus 1/2 cup finely chopped for sauce
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 cup plain whole-milk Greek yogurt
1/2 cup fresh cilantro or mint leaves, finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
Kosher salt
Extra-virgin olive oil
Pinch of cayenne pepper

Steps:

  • Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
  • In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
  • Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
  • Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
  • Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

MARINATED LAMB KEBABS



Marinated Lamb Kebabs image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

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.

GRILLED LAMB KEBOB SANDWICH WITH PICKLED RED ONIONS AND CILANTRO MINT SAUCE



Grilled Lamb Kebob Sandwich with Pickled Red Onions and Cilantro Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h30m

Yield 8 servings

Number Of Ingredients 30

1 large onion, finely sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon finely chopped cilantro
Salt and pepper
Cilantro-Mint Yogurt Sauce:
1 tablespoon coarsely chopped fresh ginger
1 clove garlic
1 tablespoon jalapeno chile, seeded and chopped
4 green onions, coarsely chopped
1/4 cup cilantro
1/4 cup fresh mint
1 tablespoon fresh lime juice
Pinch of cumin
1 cup plain yogurt
Lamb Kebobs:
1 large onion coarsely chopped
3 cloves garlic, coarsely chopped
1 tablespoon coarsely chopped ginger
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
2 cups yogurt
2 pounds lamb shoulder, cut into 1 inch cubes
Wooden skewers, soaked in water
8 Pita breads, 1-inch of top cut off to open pocket

Steps:

  • Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
  • Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
  • Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
  • Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
  • Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.

SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE



Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 4h40m

Yield 6 servings

Number Of Ingredients 13

2 pounds boneless leg of lamb in one piece
4 tablespoons extra virgin olive oil
2 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
Salt
1 clove garlic
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 1/2 cups plain yogurt
1 large red onion, sliced
6 pita breads, split horizontally

Steps:

  • Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
  • Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
  • About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
  • Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 5 grams

SURF 'N' TURF KEBABS WITH CILANTRO-LIME SAUCE



Surf 'n' Turf Kebabs with Cilantro-Lime Sauce image

Categories     Lamb     Onion     Tomato     Marinate     Quick & Easy     Lime     Peach     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Cilantro     Swordfish     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 22

Marinade
1/2 cup fresh lime juice
1/2 cup olive oil
1/2 cup dry Sherry
1/2 cup chopped fresh cilantro
6 tablespoons soy sauce
6 tablespoons honey
4 garlic cloves, pressed
2 tablespoons Dijon mustard
2 tablespoons grated fresh ginger
1 teaspoon dried crushed red pepper
Kebabs
1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes
1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes
8 plum tomatoes, halved crosswise
2 large peaches with skin, halved, pitted, each half cut into 4 wedges
16 3-inch-long green onion bottoms
1 large red bell pepper, seeded, cut into 16 squares
1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes
3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds
Nonstick vegetable oil spray
1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices

Steps:

  • For marinade:
  • Whisk all ingredients in medium bowl to blend.
  • For kebabs:
  • Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.
  • Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.
  • Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)
  • Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 1 cup reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter.
  • Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.

LAMB KEBABS WITH CORIANDER YOGURT SAUCE



Lamb Kebabs With Coriander Yogurt Sauce image

An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)

Provided by Wildflour

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean boneless lamb, cubed to skewer size
2/3 cup plain yogurt
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh coriander (cilantro)
2 teaspoons grated onions
1 large onion, grated
3 bay leaves
5 rosemary sprigs
1 lemon, juice and zest of
1/2 teaspoon sugar
1/3 cup olive oil
salt & fresh ground pepper

Steps:

  • Make sauce:.
  • Mix, then chill and set aside to serve with meat.
  • Stir marinade ingredients together, set aside.
  • Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
  • Place in fridge, and let marinate for several hours or overnight.
  • Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
  • Grill lemon wedges at the same time.
  • Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.

Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7

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