Simple Lamb Kebabs With Greek Flavors Recipes

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.

Steps:

• Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
• Cut each of the onions vertically into 6 wedges.
• Grate the zest of one of the lemons into a large non-metallic bowl or dish.
• Juice both lemons, and pour the juice into the dish with the zest.
• Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
• Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
• Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
• Leave for at least 24 hours, but 48 hours is even better.
• Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
• Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
• Serve with pitta and tzatziki.

Steps:

• In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
• Add the lamb and stir until evenly coated.
• Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
• Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
• Season lightly with salt and pepper.
• Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
• Serve the lamb kebabs with Warm Greek pita bread.

Steps:

• Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
• Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
• Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.