Lamb Kebabs With Coriander Sauce Recipes

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).

LAMB KEBABS WITH CORIANDER YOGURT SAUCE

Steps:

• Make sauce:.
• Mix, then chill and set aside to serve with meat.
• Stir marinade ingredients together, set aside.
• Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
• Place in fridge, and let marinate for several hours or overnight.
• Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
• Grill lemon wedges at the same time.
• Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.

LAMB KEBABS WITH TAMARIND SAUCE

Steps:

• *Cook's Note: Reserve the inner core of the red onion for the Black Eyed Peas and Rice recipe
• For the tamarind sauce: Put the coriander seeds and cinnamon stick into a saucepan and toast over medium heat for 1 minute. Stir in the tamarind, coconut milk, grapefruit juice, water, sugar, ginger, salt, and pepper to taste, breaking up the tamarind with a spoon. Bring the ingredients to a boil, and then reduce the mixture to a simmer. Cook until the sauce has thickened, about 15 to 20 minutes. Strain the sauce into a bowl, and adjust the seasonings with salt, and black pepper, to taste.
• For the marinade: Combine the shallot, ginger, garlic, oil, and black pepper in a bowl, and mix.
• Add the lamb pieces to the mixture and toss to coat evenly. Cover the bowl with plastic wrap and place in the refrigerator to marinate for a minimum of 30 minutes and a maximum of 24 hours.
• For the kebabs: Preheat a grill to medium-high and lightly oil the grates.
• Assemble the kebabs by threading 1 piece of red onion onto a wooden skewer that has been soaked in water, followed by 1 piece of lamb through the same skewer, so the meat is resting on the red onion. Skewer the mint stems and leaves, wrapping them around the red onion and the lamb. Repeat with the remaining ingredients.
• Grill the kebabs until the lamb is medium-rare, approximately 10 to 12 minutes, turning frequently.
• Transfer the kebabs to a serving platter and serve with the Tamarind Sauce and the Black Eyed Peas and Rice.
• *Can be found at specialty Asian markets .
• Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
• Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
• Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.

LAMB KEBABS WITH CORIANDER SAUCE

Steps:

• Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
• Thread lamb on skewers, alternating with pieces of onion and peppers.
• Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
• Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Steps:

• To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

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.