Lamb Skewers Recipes

Steps:

• Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
• Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
• Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

Steps:

• Soak the skewers in water about 30 minutes to avoid burning when you cook the lamb. Spear the lamb half way on the skewer, leave room for the stick to be handled. Combine the yogurt and spice blend. Place the lamb in the yogurt mixture and marinate in the refrigerator overnight. Remove from the marinade and season with salt and pepper. Sear in a hot pan or on a grill surface for 2 minutes on each side, or until cooked to desired doneness.

Steps:

• Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
• Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
• To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
• In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

Steps:

• Mix all the marinade ingredients together until well blended.
• Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
• Cover well and chill until ready to cook.
• Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.

Steps:

• Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
• Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

Steps:

• Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.
• Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.
• Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
• They will cook very quickly.