Minted Lamb Kabobs Recipes

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MINTED LAMB 'N' VEGGIE KABOBS



Minted Lamb 'n' Veggie Kabobs image

Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. -Michael Rose, Grand Prairie, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 pound boneless leg of lamb, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 small red onion, cut into chunks
16 medium fresh mushrooms
1 cup fresh mint leaves
Hot cooked brown rice

Steps:

  • In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes., On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves. , Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 365mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.

MINTED LAMB KEBABS



Minted Lamb Kebabs image

10-12 minty lamb kebabs seasoned with herbs and additives

Provided by FaRgO_nOrTh

Time 20m

Yield Makes 10 kebabs

Number Of Ingredients 11

2 500g packs of lamb mince
Mixed herbs (specifically mint/rosemary)
1 tbsp of honey
4tbsp of BBQ sauce
2tbsp of tomato sauce
3 tsps of ginger powder
3 tsps of paprika
1 whole egg (beaten) + 1 whisked egg yolk
3 tbsp of plain flour
5 tbsp of mint sauce
skewers (wooden)

Steps:

  • whisk one whole egg and a yolk in a large bowl, add plenty of salt and pepper until it begins to thicken very slightly
  • apply honey, ginger powder and paprika to the bowl and whisk together
  • add flavour with tomato sauce and BBQ, then add the mixed herbs to the season mixture
  • gradually add the minced lamb in 4 peices until well combined with all ingredients, keep mashing lamb until a smooth ball is formed, apply plain flour a tablespoon at a time until it is a combined ball
  • make sure the ball is not too dry or flour is visible in mixture, when the ball has been formed , put in fridge for at least 15 minutes
  • carefully form a long sausage shape at the end of the skewers and grill for 10 minutes, then turn over and grill for another 5 minutes before taking out the grill, a brown colour must form on top
  • when all kebabs are cooked, a mint sauce would be a good combination (SEE MINT SAUCE RECIPE) .............. enjoy!

SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)



Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou) image

Spicy minced Lamb Kofta Kebab recipe (Giaourtlou)! With only 20 minutes prep time, these lovely homemade Lamb Kebabs will become the talk of your barbecue!

Provided by Eli K. Giannopoulos

Categories     Main

Time 20m

Number Of Ingredients 25

250g mince lamb (9 oz.)
250g mince beef (9 oz.)
1 red onion, finely chopped
2 cloves of garlic, minced
2 tbsps olive oil
1 tbsp dried oregano
1 (flat) tsp cumin
1 (flat) tsp cinnamon
1 (flat) tsp hot paprika
1 (flat) tsp powdered all spice berries
2 tsps salt
1/2 tsp pepper
1/2 a bunch parsley, chopped
1 tsp tomato puree
1/2 tsp pepper cayenne (optional)
4-5 pita breads
olive oil
1 tsp dried oregano
6 wooden or metal skewers
4 tomatoes, finely chopped
a pinch of cinnamon
2 tbsps butter
1 clove of garlic, finely chopped
salt and freshly ground pepper
500g strained Greek yogurt (17 oz.)

Steps:

  • To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
  • Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it's best to leave the kebabs in the fridge overnight).
  • To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
  • Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
  • While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
  • you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
  • To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
  • Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

Nutrition Facts : ServingSize 1 kebab (without serving propositions), Calories 224kcal, Sugar 0.9g, Sodium 829.7mg, Fat 15.9g, SaturatedFat 5.6g, UnsaturatedFat 9.3g, TransFat 0g, Carbohydrate 3.7g, Fiber 1.2g, Protein 16.6g, Cholesterol 55.4mg

LAMB KEBABS WITH MINT PESTO



Lamb Kebabs with Mint Pesto image

Provided by Romney Steele

Categories     Lamb     Low Cal     Backyard BBQ     Dinner     Parmesan     Mint     Pine Nut     Summer     Grill     Grill/Barbecue     Mortar and Pestle     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 19

Pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup (or more) extra-virgin olive oil
Kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares
Special Equipment
6 to 8 metal skewers

Steps:

  • For pesto:
  • Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
  • For kebabs:
  • Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
  • Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
  • Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

MARINATED GRILLED LAMB KABOBS



Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories     main-dish

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, 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 KEBABS



Minted Lamb Kebabs image

Make and share this Minted Lamb Kebabs recipe from Food.com.

Provided by Kiwipom

Categories     Broil/Grill

Time 30m

Yield 8 kebabs

Number Of Ingredients 10

6 lamb leg chops
2 red peppers
125 g mushrooms
1 whole pineapple
1/4 cup oil
1/4 cup French dressing
2 tablespoons chopped of fresh mint
1 garlic clove
salt and pepper
2 teaspoons sugar

Steps:

  • Crush garlic, combine with all remaining marinade ingredients.
  • Remove meat from bones, cut off excess fat, cut meat into 2.5cm cubes.
  • Cut peppers in half, remove seeds, cut into 2.5cm cubes; slice mushrooms in half; peel pineapple, slice, remove core, cut into 2.5cm cubes.
  • Thread lamb, peppers, pineapple and mushrooms alternately on bamboo skewers, brush well with marinade, stand 1 hour, brushing frequently with marinade.
  • Cook kebabs over barbecue or under grill, brushing frequently with marinade until cooked and golden brown.

Nutrition Facts : Calories 139.6, Fat 10.5, SaturatedFat 1.5, Sodium 67.5, Carbohydrate 12.1, Fiber 1.6, Sugar 9.2, Protein 1.1

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.

MOROCCAN LAMB KABOBS



Moroccan Lamb Kabobs image

Easy, tasty and a bit on the showy side if you want to impress your Mother-in-law. The serving size given is a party size. You'll want to put 5-6 cubes on a skewer for meal sized ones

Provided by Annacia

Categories     Lamb/Sheep

Time 56m

Yield 12-15 serving(s)

Number Of Ingredients 14

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 lbs boneless leg of lamb, cut into 1-inch cubes
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
salt & freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Soak 1 package wooden skewers in water for 30 minutes.
  • Combine all spices and seasonings in a small bowl.
  • Place lamb cubes in a shallow baking dish or large bowl.
  • Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
  • Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
  • Sauce:.
  • Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
  • Yield: about 1 1/4 cups.

Nutrition Facts : Calories 277, Fat 20.1, SaturatedFat 8.9, Cholesterol 80.9, Sodium 267.5, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 21.1

MINTED LAMB AND BELL PEPPER KEBABS



MINTED LAMB AND BELL PEPPER KEBABS image

Categories     Lamb

Yield 8

Number Of Ingredients 14

Mint Sauce:
1 cup finely chopped fresh mint leaves
2/3 cup red-wine vinegar
2 tablespoons dark-brown sugar
Pinch of salt
1/4 cup boiling water
Pinch of freshly ground black pepper
4 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 red bell peppers, stemmed, seeded and cut into 1 1/2-inch pieces
2 orange bell peppers, stemmed, seeded and cut into 1 1/2-inch pieces
2 tablespoons dark-brown sugar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 large bunch fresh mint, for garnish

Steps:

  • 1. Prepare the Mint Sauce: Place the mint in a small bowl. Pour the vinegar over the mint. Dissolve the brown sugar and salt in the boiling water; add to the bowl along with the pepper. Combine and set aside for 30 minutes for the flavors to blend. (Makes 1 cup.) 2. Place the lamb and bell peppers in a large bowl. Add the brown sugar, oil, salt and pepper; toss to coat well. 3. Pour the Mint Sauce over the meat and combine well. Let rest, covered, in the refrigerator for up to 6 hours, turning occasionally. 4. Thread four 12-inch metal skewers, alternating the lamb and the peppers. (Be sure to leave a little bit of space between the ingredients for even cooking.) 1. Cook the skewers on a well-oiled grill over high heat for4 minutes per side for rare to medium-rare meat. Let rest for 5 minutes before serving. Arrange the skewers on a platter garnished with mint. Serves 8. Per serving: 340 calories, 7g carbohydrate, 40g protein, 17g fat, 150mg cholesterol.

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