MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
LAMB KABOB WITH MINT PESTO
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 16 mini kabobs
Number Of Ingredients 23
Steps:
- In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
- Preheat the grill or a grill pan on high.
- On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
- Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.
LAMB KABOBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
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 AND MELON KABOBS WITH MINTED HONEY MARINADE
Select a cantaloupe that is not too ripe for this simple recipe. Serve with grilled mixed, vegetables; mixed greens salad; Greek salad; Endive salad; etc. Outdoor cookout favourite. Preparation time includes 2 hrs. time for marinating in refrigerator and 30 minutes to bring kabobs to room temperature. Great recipe to prepare and take-along to a picnic and cook on your portable grill, or grills provided at picnic sites. (If you use grill at picnic site, cover the grate with foil, pierce the foil to allow juices to flow through.) A recipe from meat counter, supermarket handout.
Provided by TOOLBELT DIVA
Categories Lemon
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb into 1-inch (2. 5 cm) cubes and place in glass bowl.
- In blender, combine mint, oil, vinegar, lemon juice, honey and mustard.
- Pour over lamb cubes, tossing to coat well.
- Cover and marinate in refrigerator at least 2 hours, or up to 8 hours.
- Drain lamb, reserving marinade.
- Peel and cut cantaloupe into 1-inch (2. 5 cm) cubes.
- Thread melon and lamb pieces alternately onto sharp, thin skewers.
- (Note: Lamb skewers can be prepared ahead, arranged on baking sheet with reserved marinade spooned over top, covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before grilling) Place kabobs on greased grill over medium heat.
- Cook for 5 minutes, turning occasionally and brushing with reserved marinade.
Nutrition Facts : Calories 452.5, Fat 20.1, SaturatedFat 6.2, Cholesterol 142.9, Sodium 285.9, Carbohydrate 19, Fiber 1.5, Sugar 17.6, Protein 47.9
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