Sriracha Lamb Kebabs 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:

• In a large bowl, mix together the lamb, onion, garlic, Sriracha, pistachios, sumac, salt, pepper, cumin, and cinnamon. Work the mixture gently with your hands until the meat becomes slightly sticky, 4 to 5 minutes. Cover and refrigerate for 1 hour. While the meat is chilling, soak 12 (10-inch) wooden skewers in warm water for about 30 minutes.
• Preheat the broiler or the grill to high heat. Line a baking sheet with parchment paper. Fill a small bowl with cold water.
• Divide the meat mixture into 12 equal balls. Gently form each portion onto a skewer, lightly wetting your hands to keep the meat from sticking to your palms. Shape each kebab into a long patty of sorts, gently squeezing to keep the meat together, wetting your hands as necessary. Set each finished skewer aside on the lined baking sheet as the others are made. When all the skewers are prepared, place them under the broiler or on the grill. Cook the kebabs, turning them once, until browned and cooked through, 10 to 12 minutes.
• Remove the meat from the skewers. Serve hot with lemon wedges and Sriracha Tzatziki on the side.
• Divide the meat into 8 equal balls. Shape into patties, and grill or broil until cooked through, 10 to 12 minutes, turning once. Serve on a sesame seed bun with sliced tomato, feta cheese, and a dollop or two of Sriracha Tzatziki.

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:

• Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
• Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
• Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
• Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
• Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
• Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.