Lamb And Melon Kabobs With Minted Honey Marinade Recipes

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MINTED LAMB KABOBS



Minted Lamb Kabobs image

Provided by Patrick and Gina Neely : Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
1/2 cup olive oil
1/4 cup finely chopped fresh mint
2 tablespoons white wine vinegar
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
1 tablespoon capers, drained
Pinch red pepper flakes
1/2 cup olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper

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



Lamb Kabob with Mint Pesto image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 16 mini kabobs

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Salt
Freshly ground black pepper
Mint Pesto, recipe follows
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil

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



Lamb Kabobs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h25m

Yield 6 servings

Number Of Ingredients 13

1 lemon, juiced and zested
1/2 cup red wine, alcohol cooked off
1 minced onion
1 clove minced garlic
1 tablespoon chopped mint
1 tablespoon chopped rosemary
1 teaspoon salt
1 teaspoon black pepper
2 pounds lamb loin, cut into 1 1/2-inch cubes
12 porcini mushrooms cut into 1 1/2-inch cubes
12 peeled red pearl onions
2 yellow peppers cut into 1 1/2-inch cubes
12 cherry tomatoes

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



Marinated Lamb Kebabs image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

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



Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories     appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

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



Lamb and Melon Kabobs with Minted Honey Marinade image

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

2 lbs lean boneless leg of lamb or 2 lbs boneless loin lamb
1/4 cup fresh mint leaves
2 tablespoons vegetable oil
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
1 small cantaloupe

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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