Lamb Shish Kebabs Recipes

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LAMB SHISH KEBAB



Lamb Shish Kebab image

From the net, USENET Community Trust. I want to make this very soon, probably this weekend - looks really yum! Not sure if the 2lb of lamb for 4 people is really right though, I'll be using closer to 1lb. UPDATE: having made this with 1lb, I would definately double the spices as it didn't have the kick I wanted. Serve with nice yoghurty sauce!

Provided by currybunny

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
2 tablespoons lemon juice
1/4 cup peanut oil or 1/4 cup vegetable oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1 tablespoon grated onion
2 lbs lean lamb
2 medium onions, cut into chunks
2 green peppers, cut into chunks
2 tomatoes, cut into chunks

Steps:

  • Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
  • Preheat broiler or light the barbecue.
  • Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
  • Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

SUMMER LAMB KABOBS



Summer Lamb Kabobs image

This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.

Provided by Seneca Castle Lamb & Gardens

Categories     Meat and Poultry Recipes     Lamb

Time 8h32m

Yield 20

Number Of Ingredients 16

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chopped fresh rosemary
½ teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
⅓ cup melted butter or margarine

Steps:

  • Place lamb in a large bowl.
  • In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
  • Preheat outdoor grill for direct heat.
  • Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  • In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  • Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 13.2 g, Cholesterol 89.8 mg, Fat 30.3 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 266.1 mg, Sugar 5 g

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