Barbecue Kiwi Lamb Kabobs Recipes

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LAMB KABOBS



Lamb Kabobs image

A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb boneless leg of lamb
Kosher salt and black pepper
1 medium yellow onion
5 garlic cloves
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup packed fresh parsley
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon

Steps:

  • Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
  • In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
  • Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
  • Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
  • Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
  • Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving

BARBECUED LAMB KABOBS



Barbecued Lamb Kabobs image

This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8-10 servings.

Number Of Ingredients 17

2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
MARINADE:
1/2 tablespoon dried parsley flakes
1/2 tablespoon dried minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup lemon juice
1/2 cup white wine or broth of choice
2 tablespoons soy sauce
DIPPING SAUCE:
1/2 cup canola oil
1/2 cup lemon juice
1 large onion, chopped
2 garlic cloves, minced
Salt to taste
Pepper to taste
Hot peppers to taste, chopped

Steps:

  • Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally. , Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.

Nutrition Facts :

BARBECUE KIWI LAMB KABOBS



Barbecue Kiwi Lamb Kabobs image

An interesting concept of using kiwi to tenderize the meat and add flavor. Found this one on a New Zealand website.

Provided by SkinnyMinnie

Categories     Lamb/Sheep

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 8

600 -700 g leg of lamb, cubed
1 kiwi fruit
2 garlic cloves, crushed
2 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon olive oil
1/2 teaspoon sugar
salt and pepper

Steps:

  • Halve the kiwi and scoop the flesh into a small bowl; mash well with a fork until smooth.
  • Add the mashed kiwi and remaining ingredients in a large ziptop bag to marinate. Leave at room temperature for about 20 min, no longer than 1 hour. (Kiwi acts as a tenderizer and if mixed with meat for several hours can make it too soft.).
  • Drain the lamb and thread onto skewers that have been soaking in water.
  • Grill on high heat for 5-7 min, turning skewers to brown the lamb on all sides. Do not over cook.

Nutrition Facts : Calories 357.6, Fat 23.7, SaturatedFat 9.2, Cholesterol 100.5, Sodium 589.5, Carbohydrate 4.2, Fiber 0.6, Sugar 2.3, Protein 29.1

BBQ KIWIFRUIT LAMB KEBABS



BBQ Kiwifruit Lamb Kebabs image

This is posted in reply to a request for kiwifruit recipes. Kiwifruit is excellent for tenderising meat and together with NZ lamb - Good kai, Mum! Perfect for the BBQ.

Provided by Missy Wombat

Categories     Kiwifruit

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

600 -700 g lamb, cubed (leg or shoulder, preferably NZ lamb)
1 kiwi fruit
2 cloves garlic, crushed
2 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon olive oil or 1 tablespoon other oil
1/2 teaspoon sugar
fresh ground black pepper

Steps:

  • Scoop flesh from inside the kiwifruit and mash well until smooth.
  • Mix with remaining ingredients and cubed lamb.
  • Stir, cover and leave at room temperature for about 20 minutes- maximum 1 hour.
  • Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking).
  • Barbecue or grill kebabs on high heat for 5- 7 minutes, turning skewers to brown lamb on all sides.
  • Do not overcook.

MARINATED GRILLED LAMB KABOBS



Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories     appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

Steps:

  • For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
  • Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
  • Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
  • To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
  • Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

LAMB SKEWERS ON THE GRILL



Lamb skewers on the grill image

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

8 long rosemary sticks or 12-16 shorter ones
3 garlic cloves , chopped
extra-virgin olive oil
20 pancetta slices or streaky bacon rashers, halved
40 fresh sage leaves
1 large leg of lamb (about 2.25kg/5lb), boned, trimmed of fat and cut into 3cm cubes
thick slices of bread
1 garlic clove , peeled
lemon wedges

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

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