Best Minted Lamb Kabobs Recipes

MINTED LAMB KABOBS

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

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.

MINTED LAMB 'N' VEGGIE KABOBS

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.