Grilled Lamb Kabobs Recipes

GRILLED LAMB KABOBS

Steps:

• Soak the bamboo skewers in water for at least 30 minutes.
• Prepare a hot charcoal grill
• Add the garlic, fresh herbs, lemon juice, oil salt and pepper to a 8x8 dish and whisk to combine. Add the lamb chunks and toss to coat completely. Refrigerate for 30 minutes. When the lamb is well marinated, thread the chunks of meat onto the bamboo skewers, brush the lamb skewers with additional olive oil and transfer them to the hot grill when it is ready. Cook for 5 minutes and turn the skewers. Continue to cook and turn every 5 minutes until done to your likeness, about 12-15 minutes for medium-rare.
• Add the garlic to a small food processor and process until finely minced, stop the machine and add the egg yolks, mustard, salt and pepper. Process for 30 seconds. With the motor still running, slowly, add the oil and as the mixture starts thickening, add the oil a little more quickly and continue processing until all the oil is incorporated.

LAMB KABOBS

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).

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.

GRILLED LAMB KABOBS

Steps:

• In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
• Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
• Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.

LAMB KABOB MARINADE

Steps:

• Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
• Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

MARINATED GRILLED LAMB KABOBS

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.

GRILLED LAMB KABOBS

Steps:

• In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro, and oil.
• Process until finely chopped.
• Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
• Preheat the broiler or grill.
• Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
• Spray with cooking spray and broil for 2 minutes per side for medium-rare lamb.
• Sprinkle with salt, if allowed, just before serving.
• Exchanges Per Serving: 5 Lean Protein, 1/2 Carbohydrate (Vegetable).
• Nutrition Facts: 273 calories (37% calories from fat), 36 g protein, 11 g total fat (4.5 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 109 mg cholesterol, 90 mg sodium.

GRILLED LAMB KABOBS

Steps:

• In a large ziploc bag or container, whisk together vegetable oil, garlic, lemon juice, oregano, paprika, coriander, and Worcestershire sauce. Toss lamb in the marinade and making sure to coat each piece.
• Marinade for at least 4 hours.
• Remove lamb from marinade and discard leftovers.
• Preheat grill to medium-high heat. Thread chunks of lamb onto skewers.
• Grill for 8-12 minutes (8 being more medium-rare, 12 being more medium), turning once during cooking.
• Remove from heat and let the lamb rest for about 5 minutes before serving.