Greek Lamb Kabobs Recipes

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GREEK LAMB KABOBS



Greek Lamb Kabobs image

We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup lemon juice
2 tablespoons dried oregano
4 teaspoons olive oil
6 garlic cloves, minced
1 pound boneless lamb, cut into 1-inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

Steps:

  • In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.

Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

LAMB KABOBS



Lamb Kabobs image

Provided by Ina Garten

Categories     appetizer

Time 8h45m

Yield 8 to 12 servings

Number Of Ingredients 17

4 pounds top round lamb
2 tablespoons minced garlic (4 to 5 cloves)
2 tablespoons minced fresh rosemary leaves
4 teaspoons minced fresh thyme leaves
1/2 cup mild olive oil
1/2 cup dry red wine
4 tablespoons red wine vinegar
Kosher salt
4 small red onions
4 pints cherry tomatoes
Wooden skewers
1 cup good chicken stock
1/2 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
  • Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
  • Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
  • For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE



Greek Style Lamb Kabobs With Pita and Tzatziki Sauce Recipe image

This great lamb recipe makes a fantastic pita sandwich. Keep your kebabs the width of your pita so you can slide the skewer off into your sandwich.

Provided by Derrick Riches

Categories     Dinner     Entree     Lunch

Time 6h35m

Yield 4

Number Of Ingredients 17

1 pound/450 g. boneless lamb leg (or shoulder cut into 1 1/2-in. cubes)
24 grape cherry tomatoes
24 (1 1/2-in.) chunks of onion
4 garlic cloves (minced)
1 bunch fresh oregano
2 tablespoons lemon juice (1 lemon, juiced)
1/2 cup/120 mL extra virgin olive oil
Dash kosher salt (or to taste)
Dash freshly ground black pepper (or to taste)
8 large pitas
For the Tzatziki Sauce:
3 cups/700 mL plain yogurt
2 tablespoons lemon juice (1 lemon, juiced)
2 medium cucumbers (peeled, halved, seeded and diced)
1 tablespoon/15 mL fresh mint leaves (finely chopped)
Dash kosher salt (or to taste)
Dash freshly ground black pepper (or to taste)

Steps:

  • Gather the ingredients.
  • Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
  • Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
  • Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
  • Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
  • Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
  • Gather the ingredients.
  • Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.

Nutrition Facts : Calories 811 kcal, Carbohydrate 51 g, Cholesterol 112 mg, Fiber 3 g, Protein 42 g, SaturatedFat 13 g, Sodium 560 mg, Sugar 13 g, Fat 49 g, ServingSize 8 pitas (8 servings), UnsaturatedFat 0 g

LAMB-MUSHROOM KABOBS WITH GREEK YOGURT MOPPING SAUCE



Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce image

Unique mopping sauce to complement merguez dishes, especially traditional Greek-style kabobs. I hope you enjoy it as much as I do. Not a lamb fan? Then try this mopping sauce on chicken kabobs as it works great with both! This recipe was cooked rotisserie-style on the Kabob Buddie by Troops BBQ.

Provided by SwagDaddy

Categories     World Cuisine Recipes     European     Greek

Time P1DT45m

Yield 7

Number Of Ingredients 24

2 cups olive oil
2 cups red wine
3 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh mint
1 tablespoon freshly ground black pepper
kosher salt to taste
1 ½ pounds leg of lamb, trimmed with no tendons, cut into 2-inch cubes
18 brown cremini mushrooms
1 ½ pounds merguez sausage, cut into 1 1/2-inch pieces
1 medium red onion, diced
5 ounces Greek yogurt
1 egg, beaten
1 fluid ounce white wine
½ ounce extra-virgin olive oil
½ lemon, zested and juiced
1 tablespoon smoked paprika
1 tablespoon porcini mushroom powder
1 teaspoon red pepper flakes
1 teaspoon granulated garlic
1 teaspoon dried Greek oregano
1 pinch saffron
kosher salt and freshly ground black pepper to taste

Steps:

  • Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
  • Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
  • Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
  • Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

Nutrition Facts : Calories 969.9 calories, Carbohydrate 9.6 g, Cholesterol 133.9 mg, Fat 83.3 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 16.7 g, Sodium 299.5 mg, Sugar 2.2 g

GREEK LAMB KABOBS



Greek Lamb Kabobs image

DH and I made these fast, easy, tasty grilled lamb kabobs last night for dinner and enjoyed them very much. We served over a bed of rice pilaf, with a side of grilled asparagus. I bought lamb that was already cubed for ease and speed. This recipe is from the Williams-Sonoma Food Made Fast Series, "Weeknight." The recipe says to serve over rice pilaf and to accompany with thickly sliced tomatoes drizzled with olive oil and sprinkled with crumbled feta cheese. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 large lemons
2 tablespoons minced fresh oregano
5 green onions, white and pale green portions, thinly sliced, divided
5 garlic cloves, minced, divided
1/4 cup olive oil
1 1/2 lbs boneless leg of lamb, cut into 2-inch cubes
salt, to taste
fresh ground pepper, to taste
1 cup plain yogurt
1 small cucumber, peeled, seeded, chopped
8 bamboo skewers

Steps:

  • Marinate the lamb: Place 8 bamboo skewers in cold water until ready to use. Grate 3 tsp zest from the lemons and squeeze 5 Tb juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine 2 tsp of the lemon zest, 3 Tb of the lemon juice, the oregano, half each of the green onions and garlic, and the olive oil. Season the lamb generously with salt and pepper. Add the lamb to the marinade and turn to coat. Let stand at room temperature for 15 minutes.
  • Make the Yogurt Sauce: Meanwhile, in a small bowl, stir together the yogurt, cucumber, the remaining 1 tsp lemon zest and 2 Tb lemon juice, and the remaining green onions and garlic. Season with salt and pepper. Cover and refrigerate 15 minutes.
  • Grill the Lamb: Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler. Remove the lamb from the marinade, discarding the marinade. Thread the lamb onto the skewers. Place on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 6 to 7 minutes for medium rare or done to your liking. Divide the skewers among 4 plates and serve with the yogurt sauce.

Nutrition Facts : Calories 583.1, Fat 44.9, SaturatedFat 15.9, Cholesterol 125.3, Sodium 130.5, Carbohydrate 14.3, Fiber 3.7, Sugar 4.6, Protein 34.4

GREEK LAMB KEBABS



Greek Lamb Kebabs image

This is so simple to make, but tastes fantastic. You do need to plan to make this in advance though, because of the long marinading time, but it's definitely worth it. I like to serve these with homemade Tzatziki, pitta and salad.

Provided by SugaredAlmond

Categories     Lamb/Sheep

Time P2DT40m

Yield 6 skewers, 6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs boneless lamb shoulder
2 lemons
2 sprigs rosemary
6 garlic cloves, peeled
1 red chile, sliced
2 tablespoons olive oil
2 medium red onions, peeled
black pepper

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.

Nutrition Facts : Calories 369.2, Fat 29, SaturatedFat 11.2, Cholesterol 81.7, Sodium 72.6, Carbohydrate 9.2, Fiber 2.4, Sugar 2, Protein 19.9

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