Best Minted Lamb And Bell Pepper Kebabs Recipes

MINTED LAMB KEBABS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Soak the wooden skewers in cold water for 20 minutes, this will help to stop them burning under the grill.
• In a mixing bowl, add 100g of the yoghurt along with 2 tsp of the mint sauce, cumin, salt and pepper. Mix well.
• Add the diced lamb and mix well. Cover and place in the fridge for 20 minutes to marinate.
• Thread 4 pieces of the lamb onto the skewers, alternating with a piece of green pepper and onion. Repeat until you have filled all 8 skewers.
• Place the skewers onto a baking tray and cook under a grill for 10 minutes, turning over halfway to ensure even cooking.
• While the lamb is cooking, mix 2 tsp of the mint sauce with the remainder of the Greek yoghurt.
• Serve the kebabs garnished with the mint yoghurt, lemon wedges and fresh mint.

LAMB, BELL PEPPER AND PINEAPPLE KEBABS

Steps:

• Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours.
• Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning.
• Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs.
• Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently.

HONEY-MINT LAMB SKEWERS

Steps:

• Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.

MINTY LAMB KEBABS

Steps:

• Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
• Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

ORANGE- AND LIME-MARINATED LAMB KEBABS

Steps:

• Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
• Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
• **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

MINTED LAMB AND BELL PEPPER KEBABS

Steps:

• 1. Prepare the Mint Sauce: Place the mint in a small bowl. Pour the vinegar over the mint. Dissolve the brown sugar and salt in the boiling water; add to the bowl along with the pepper. Combine and set aside for 30 minutes for the flavors to blend. (Makes 1 cup.) 2. Place the lamb and bell peppers in a large bowl. Add the brown sugar, oil, salt and pepper; toss to coat well. 3. Pour the Mint Sauce over the meat and combine well. Let rest, covered, in the refrigerator for up to 6 hours, turning occasionally. 4. Thread four 12-inch metal skewers, alternating the lamb and the peppers. (Be sure to leave a little bit of space between the ingredients for even cooking.) 1. Cook the skewers on a well-oiled grill over high heat for4 minutes per side for rare to medium-rare meat. Let rest for 5 minutes before serving. Arrange the skewers on a platter garnished with mint. Serves 8. Per serving: 340 calories, 7g carbohydrate, 40g protein, 17g fat, 150mg cholesterol.