LAMB KABOBS
Provided by Ina Garten
Categories appetizer
Time 8h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
TURKISH LAMB PILAU
Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
HERBED LAMB KABOBS
This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
LAMB KABOBS WITH BULGUR PILAF
This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning.
Provided by Halcyon Eve
Categories Lamb/Sheep
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, resealable plastic bag, combine garlic, vinegar, mint, and oil. Add lamb, seal bag, and turn to coat. Refrigerate for several hours or overnight, turning occasionally.
- If using a charcoal grill, prepare coals for a medium fire.
- To prepare pilaf, melt butter in a large skillet. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil; reduce heat, cover, and simmer for 25-30 minutes or until tender. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- Meanwhile, drain lamb and discard marinade. Thread onto six metal or soaked bamboo skewers.
- Grill kabobs on a covered grill, over medium heat, for 8-10 minutes or until meat has reached desired doneness, turning frequently.
- Serve kabobs with pilaf.
Nutrition Facts : Calories 564.8, Fat 28.7, SaturatedFat 12.4, Cholesterol 71.3, Sodium 626, Carbohydrate 58.9, Fiber 10.6, Sugar 5, Protein 20.4
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