Bbq Kiwifruit Lamb Kebabs Recipes

Steps:

• Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
• Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.

Steps:

• Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally. , Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.

Steps:

• Scoop flesh from inside the kiwifruit and mash well until smooth.
• Mix with remaining ingredients and cubed lamb.
• Stir, cover and leave at room temperature for about 20 minutes- maximum 1 hour.
• Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking).
• Barbecue or grill kebabs on high heat for 5- 7 minutes, turning skewers to brown lamb on all sides.
• Do not overcook.

Steps:

• Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour.
• Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn.
• Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder.
• Mix the powder with the salt and chili powder until well combined.
• Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil.
• Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.

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.

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2 inch glass baking dish.
• Add lamb to dish and toss to coat well with oil mixture.
• Let marinate at room temperature for 1 hour or refrigerat 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or prehat broiler.
• Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer).
• Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

Steps:

• Light a grill or preheat the broiler.
• In a shallow bowl, combine the garlic, salt, coriander, cardamom and paprika.
• Add the lamb and oil and coat the meat with the spice mixture.
• Thread the lamb and onions onto metal skewers, alternating the meat and vegetables.
• In a small saucepan, melt the honey over moderate heat until it caramelises, about 4 minutes.
• Add the vinegar and boil for 1 minute.
• Add the chicken stock, and boil until reduced to 3/4 cup, about 8 minutes.
• Stir in the dissolved mustard powder.
• Grill the kebabs over very high heat or broil, turning frequently, for 2 minutes.
• Move the kebabs to a cooler part of the grill or further from the broiler and brush them all over with the glaze.
• Grill or broil for about 8 minutes, turning once, until the meat is slightly pink inside.
• Arrange the kebabs on a platter and drizzle with the remaining glaze.

Steps:

• Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade.
• Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins turning frequently.
• Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.

Steps:

• For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
• Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
• For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
• Remove lamb from marinade and reserve the marinade.
• Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
• Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
• Add a cherry tomato to the end of each skewer after 10 minutes.
• Serve with rice and chutneys.