SPICY MEXICAN LAMB KEBABS
Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time.
Provided by Crafty Lady 13
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
- Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
- Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.
SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD
Make and share this Spicy Lamb Shish Kebabs With Greek Pita Bread recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h36m
Yield 6 kebobs, 6 serving(s)
Number Of Ingredients 10
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.
SPICY BEEF KEBABS
Steps:
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD
Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with parsley and mint
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
- Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
- Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.
Nutrition Facts : Calories 423 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
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SPICY LAMB SHISH KEBABS RECIPE - GRACE PARISI | FOOD
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5/5 Total Time 1 hr 30 minsServings 6
- 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 the pita.
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- Stir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker (such as an Instant Pot). Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.
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- Shape lamb mixture into 16 (3-inch-wide) patties (about 3 tablespoons each). Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty. Place patties on a baking sheet, cover with plastic wrap, and chill at least 30 minutes or up to 1 day. (Alternatively, freeze patties on a baking sheet. Transfer frozen patties to ziplock plastic freezer bags, and freeze up to 1 month. Let thaw completely in refrigerator before cooking.)
SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)
From mygreekdish.com
4.7/5 (561)Total Time 20 minsCategory MainCalories 224 per serving
- To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
- While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
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