Lamb Kebabs With Kahlua Peanut Sauce Recipes

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:

• To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

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.

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
• While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
• Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
• While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.