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.

LAMB KABOBS



Lamb Kabobs image

A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb boneless leg of lamb
Kosher salt and black pepper
1 medium yellow onion
5 garlic cloves
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup packed fresh parsley
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon

Steps:

  • Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
  • In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
  • Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
  • Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
  • Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
  • Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE



Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Provided by Food Network

Categories     main-dish

Time 1h8m

Number Of Ingredients 13

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.

EASY ORANGE MARMALADE LAMB



Easy Orange Marmalade Lamb image

Just marinate with teriyaki, OJ and garlic too-simple yet tasty blend from my files. Needs up to 12 hours in the refrigerator.

Provided by Oolala

Categories     Kid Friendly

Time 12h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 tablespoons teriyaki sauce
1/2 cup orange juice
1 garlic clove, finely minced
1 leg of lamb, butterflied
1/2 cup orange marmalade

Steps:

  • Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
  • Refrigerate, covered, for up to 12 hours, turning occasionally.
  • Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
  • Baste occasionally with teriyaki mixture.
  • Add the orange marmalade during the last half hour of cooking.

Nutrition Facts : Calories 83.2, Sodium 360.2, Carbohydrate 21.4, Fiber 0.2, Sugar 18.9, Protein 0.8

LAMB KEBABS WITH PEPPERY LIME MARINADE



Lamb kebabs with peppery lime marinade image

Team these tangy kebabs with a tossed salad and enjoy a spicy supper

Provided by Roopa Gulati

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 11

600g lean lamb neck fillet
2 green chillies , seeded and roughly chopped
3 garlic cloves , roughly chopped
½ tsp cracked black peppercorns
½ tsp ground cinnamon
½ tsp ground cardamom or crushed cardamom seeds
juice of 2 large limes
1 tbsp vegetable or sunflower oil
salad of red onion rings, halved cherry tomatoes and crisp lettuce
warm naan bread , torn into pieces
mint chutney

Steps:

  • Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
  • Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
  • Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 31 grams protein, Sodium 0.27 milligram of sodium

LAMB KABOB MARINADE



Lamb Kabob Marinade image

Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.

Provided by Senad

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 4h5m

Yield 4

Number Of Ingredients 10

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

Steps:

  • Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
  • Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g

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