Cumin Lamb Sweet Pepper Onion Kebabs Recipes

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 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or preheat 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:

• Soak skewers (for 1 hour or more).
• Cut lamb into bite size pieces. In a large bowl whisk 1/4 cup lemon juice, 2 tablespoons oil, 2 tablespoons ginger, 2 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons honey. Add lamb, stir to coat, cover and chill 4 hours or overnight; stir once.
• Oil grill and preheat BBQ to med-high. Slice pepper and onion into chunks and thread onto skewers with lamb (alternating ingredients). Sprinkle with salt & pepper.
• In a small bowl, whisk leftover marinade ingredients and set aside for basting. Grill kebabs 7-10 minutes, turning occasionally.
• Serve with pita, greek salad and tzatziki -- Yummmm!

Steps:

• Add the chicken to a non-metallic dish- set aside.
• Mix together all remaining ingredients, except for the onions. Pour the marinate over the chicken, toss well to coat. Marinate for 2 hours in the fridge.
• Thread the chicken onto skewers, alternating with the red onions.
• Grill or BBQ for 10-15 minutes, turning frequently.
• If using wooden skewers, soak them in water for about 20 minutes prior to using. This should stop them from buring during the cooking stage.

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
• Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

Steps:

• Start a charcoal or gas grill, or heat a broiler. The fire should not be too hot, and the rack should be about 4 inches from the heat source.
• Combine all ingredients except lemon in a food processor, and pulse on and off until meat is ground. Shape into burgers, and grill about 8 minutes total for rare meat, turning once. Squeeze lemon juice over burgers and serve on toasted buns.