Lamb Tomato And Mint Kebabs Recipes

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LAMB, TOMATO, AND MINT KEBABS



Lamb, Tomato, and Mint Kebabs image

Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Number Of Ingredients 9

Olive oil, for grates
1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
2 teaspoons finely grated lemon zest
Lemon wedges, for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves

Steps:

  • Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
  • Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 1 g, Protein 21 g

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.

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