SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 4h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
- Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
- About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
- Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 5 grams
LAMB SKEWERS WITH SPICY YOGURT DRESSING
Zaar World Tour 05 posting. The Lamb Skewers with Spicy Yogurt Dressing from Oberon are based on a family recipe given to owner and host Zoran Matulic by his mother, who lives in the coastal town of Split in what is now Croatia. This recipe has it all: The lamb skewers are easy to assemble ahead and are perfect for outdoor grilling. The ground lamb mixture is stirred together the day before and allowed to rest. The chile-mint yogurt sauce can also be made ahead to blend the flavors, or it can be made at the last minute, depending on the cook's schedule. When it's time to serve, the host only needs to form the meat into logs, thread the skewers and quickly cook the meat. The combination of sweet onions, scallions, and garlic bring out a sweet intensity in the lamb.
Provided by currybunny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The day before serving, heat the olive oil in a sauté pan over low heat. Add the onions and cook slowly until translucent, about 30 minutes. Drain any excess oil.
- Break the ground lamb up into a bowl. Add the onions, scallions, garlic, mint, salt, and pepper. Mix well. Cover and refrigerate overnight.
- When ready to serve, soak 16 six-inch wooden skewers in water for 30 minutes. (This helps prevent the skewers from burning on the grill.) Preheat a grill (high heat).
- Divide the lamb mixture into 16 equal pieces. Shape each piece into a 1-inch diameter log, approximately 3-inches long. Thread each piece lengthwise onto a skewer.
- Grill lamb to medium rare, turning once, about 5 minutes. Serve with Spicy Yogurt Dressing.
- To make the dressing: Mix the yogurt, cayenne, and mint in a small bowl. Season to taste with salt and pepper. Serve at room temperature with the lamb skewers.
Nutrition Facts : Calories 454.7, Fat 34, SaturatedFat 14.6, Cholesterol 98.7, Sodium 999.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.3, Protein 23.9
LAMB SKEWERS ON THE GRILL
A wonderful lamb dish that is delicious served with thick pieces of sourdough bread
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
- Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
- Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 49 grams protein, Sodium 1.87 milligram of sodium
GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
- Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
- Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams
SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT
This recipe is a twist on the kebabs, kofte and grilled meats that are staples of Middle Eastern cuisines. Sumac powder, which is made from dried, ground sumac berries, is sprinkled on the kebabs to add a tart, lemony brightness to them, but if you don't have sumac, you can leave it out. Eat the skewers with a knife and fork, or, better yet, make little pita sandwiches with all of the fixings - the crunch of the cucumbers, cooling yogurt and the refreshing bite of mint are essential to balancing the dish. If you have trouble finding Persian cucumbers, use English cucumbers instead.
Provided by Yasmin Fahr
Categories dinner, weekday, meat, skewers and kebabs, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak 8 bamboo or wooden skewers in water for 10 to 30 minutes before you begin the recipe.
- Heat the oven to 350 degrees. Lightly brush the pitas with oil, place on a sheet pan under the broiler for 1 to 2 minutes per side, then wrap in foil to keep warm.
- In a small serving bowl, stir together the yogurt, juice of 1/2 lime, 1/2 teaspoon cumin and 1/2 teaspoon kosher salt. Scoop out 1/4 cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator.
- Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the bowl with the yogurt until most of it has a mustard-orange hue. Divide the meat into 8 similar-sized loose balls. Lightly wet your hands so the meat doesn't stick, then shape the meat around the skewers by placing the meat in one hand, pressing the skewer in the center, then using the fingertips and thumb of the bottom hand to shape the meat by lightly pressing it to create an oblong shape.
- Place the skewers in the center of a sheet pan and sprinkle the sliced onion on the outskirts. Use your hands to rub the onions and the outside of the skewers with oil, then season the onions with salt. Place the remaining 1/2 lime on the pan cut-side up, and roast until the outside of the meat is a darker mustard color and no longer pink inside, 11 to 14 minutes.
- Squeeze the lime juice on top of the turkey and slide the meat off the skewers. Place the pitas on a serving plate, spoon some of the reserved yogurt on them, then place the turkey and onion slices on top. Sprinkle all over with the sumac, if using, and serve with mint, cucumbers and the remaining yogurt.
SPICED LAMB SKEWERS WITH LEMONY ONIONS
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Provided by Alison Roman
Categories dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
- If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
- Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
- Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
- Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
- Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
- Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.
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