Grilled Lamb Kebabs With Cumin And Cinnamon Recipes

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 for 1 hour or refrigerat 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or prehat 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.

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.

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.

GRILLED LAMB KEBABS WITH CORIANDER AND CUMIN

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
• Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

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 XINJIANG LAMB KEBABS

Steps:

• Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour.
• Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn.
• Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder.
• Mix the powder with the salt and chili powder until well combined.
• Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil.
• Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.