Orange And Lime Marinated Lamb Kebabs Recipes

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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.

ORANGE- AND LIME-MARINATED LAMB KEBABS



Orange- and Lime-Marinated Lamb Kebabs image

Categories     Lamb     Onion     Pepper     Marinate     Lime     Orange     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 3 1/2-pound boneless leg of lamb, all fat and sinew trimmed, meat cut into 1 1/4- to 1 1/2-inch cubes
3/4 cup orange juice
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped canned chipotle chilies*
3 garlic cloves, minced
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt
1 red onion, cut into 1-inch pieces
3 fresh poblano chilies,** seeded, cut into 1-inch pieces
6 12-inch metal skewers

Steps:

  • Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
  • Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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