Orange And Lime Marinated Lamb Kebabs Recipes

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Provided by Food Network

Time 1h8m

Number Of Ingredients 13

Ingredients

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

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.

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

Ingredients

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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