Cumin Lamb Sweet Pepper Onion Kebabs Recipes

GRILLED LAMB KEBABS

Steps:

• Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
• Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.

CUMIN CHICKEN KEBABS (OR LAMB KEBAB)

Steps:

• Add the chicken to a non-metallic dish- set aside.
• Mix together all remaining ingredients, except for the onions. Pour the marinate over the chicken, toss well to coat. Marinate for 2 hours in the fridge.
• Thread the chicken onto skewers, alternating with the red onions.
• Grill or BBQ for 10-15 minutes, turning frequently.
• If using wooden skewers, soak them in water for about 20 minutes prior to using. This should stop them from buring during the cooking stage.

CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT

Steps:

• Make the garlic yogurt:
• Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
• Make the lamb kebabs:
• Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
• Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
• Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
• Do Ahead
• Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.