Spicy Lamb Kabobs Recipes

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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

SPICY CHINESE CUMIN LAMB SKEWERS



Spicy Chinese Cumin Lamb Skewers image

While kebabs are cooked all over the world, this version is traditional Chinese street fare made with cumin and lamb. Enjoy it with cold beer as great way to start the evening. Serve hot.

Provided by Wayne He

Categories     World Cuisine Recipes     Asian     Chinese

Time 26m

Yield 10

Number Of Ingredients 5

1 pound lamb shoulder, cut into 1/2-inch pieces
10 skewers
2 tablespoons ground cumin
2 tablespoons red pepper flakes
1 tablespoon salt

Steps:

  • Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers.
  • Preheat a grill for medium heat and lightly oil the grate.
  • Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1.6 g, Cholesterol 23.2 mg, Fat 5.2 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 2 g, Sodium 714.9 mg, Sugar 0.2 g

SPICY LAMB KABOBS



Spicy Lamb Kabobs image

This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. -Melinda Winner, Joffre, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 32

1 large cucumber
2 cups sour cream or plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon pepper
KABOBS:
2 cups buttermilk
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
1 teaspoon minced fresh sage
1/2 teaspoon salt
2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
16 cubes fresh pineapple (1-inch)
16 cherry tomatoes
SALAD:
8 cups torn leaf lettuce
2 cups torn romaine
2 cups torn Bibb or Boston lettuce
1/2 large sweet onion, sliced
1/2 medium red onion, finely chopped
1 medium tomato, chopped
1/2 cup bean sprouts
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/2 cup crumbled feta cheese
1/4 cup butter, softened
2 tablespoons honey
4 pita breads (6 inches), halved and warmed

Steps:

  • Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.

Nutrition Facts : Calories 610 calories, Fat 30g fat (15g saturated fat), Cholesterol 147mg cholesterol, Sodium 729mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 5g fiber), Protein 39g protein.

SPICY LAMB KEBABS



Spicy Lamb Kebabs image

Provided by Teena Agnel

Categories     Appetizer

Time 29m

Number Of Ingredients 10

1/2 kg (1 pound) minced lamb
1/2 cup onion, finely chopped
1/4 cup coriander/cilantro, finely chopped
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon pepper powder
1/2 teaspoon salt or to taste
3 teaspoons lemon juice
1 teaspoon corn starch
1/4 cup bread crumbs

Steps:

  • Add the lamb to a mixing bowl. Pat with a kitchen towel to remove liquid if any.
  • Add onion + cilantro + paprika + garlic powder + pepper powder + salt + lemon juice and mix like you are kneading the dough.
  • Add cornstarch + bread crumbs and mix well again. Place a skillet over medium-high heat and brush generously with some oil.
  • Take a small portion of the lamb mixture and slightly flatten. Place it on the skillet and cook for about a minute on each side or till the inside is cooked. Taste and adjust the flavor in the remaining mixture if needed.
  • Divide the mixture into 15 portions, then roll it and slightly flatten it like a patty. Place these in the skillet and cook for about 2 minutes on each side or till the inside is cooked and the outside is slightly charred.
  • Serve this with green chutney, spicy mayo or any yogurt based dip.

Nutrition Facts : Calories 318 kcal, ServingSize 1 serving

SPICY MEXICAN LAMB KEBABS



Spicy Mexican Lamb Kebabs image

Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time.

Provided by Crafty Lady 13

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 dried ancho chile, seeded, deveined, torn into pieces
1 cup coarsely chopped cilantro
1/2 cup chopped onion
1/4 cup lime juice
2 green jalapeno chiles, halved, seeded and deveined (optional)
1 garlic clove
2 teaspoons canola oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 lbs well-trimmed boneless leg of lamb, cubed (2 inches)
1 red onion, cut into 1 1/2-inch pieces
fresh cilantro stem
lime wedge

Steps:

  • Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
  • Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
  • Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.

SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE



Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe image

On the streets of Beijing, you'll find spicy lamb skewers coated in cumin and chile flakes. But there's no need to go to China to have them-you can make them on the grill.

Provided by Shao Z.

Categories     Mains     Quick Dinners

Time 50m

Number Of Ingredients 9

1 tablespoon red chili flakes
1 tablespoon whole cumin seed
2 teaspoons whole fennel seed
1 teaspoon kosher salt
2 teaspoons granulated garlic
2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note)
1 tablespoon vegetable or canola oil
2 teaspoons Shaoxing wine
Bamboo skewers, soaked in water at least 2 hours and up to overnight

Steps:

  • Remove skewers from the grill and serve right away.

Nutrition Facts : Calories 175 kcal, Carbohydrate 2 g, Cholesterol 73 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize Makes about ten 10-inch skewers, UnsaturatedFat 0 g

SPICY LAMB KABOBS WITH TURKISH CACIK



Spicy Lamb Kabobs With Turkish Cacik image

Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs lamb, cubes about 1 inches each
2 green peppers
2 pints cherry tomatoes
2 onions
2 tablespoons lemon juice
1/2 cup olive oil
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
1 pinch ground red pepper or 1 pinch cayenne
2 cucumbers, peeled and grated
16 ounces cold plain yogurt
2 garlic cloves, minced
1 tablespoon of fresh mint
salt
olive oil

Steps:

  • Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
  • Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

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2020-07-01 Thread the lamb and zucchini onto 12 long metal skewers and brush with oil. Season lightly with salt and pepper. Grill the kebabs over …
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  • In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Add the lamb and stir until evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
  • Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil. Season lightly with salt and pepper. Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes. Serve the lamb kebabs with the pita.


SPICY LAMB KEBABS RECIPE | MYRECIPES
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2005-06-13 Recipes; Spicy Lamb Kebabs; Spicy Lamb Kebabs. Rating: 5 stars. 3 Ratings. 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: …
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  • Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.
  • Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.


SPICY LAMB KABOBS - BELLY LAUGH LIVING
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2020-06-05 These spicy lamb kabobs are the perfect combination of spice (of course) , garlic and zesty lemon. We made a refreshing Tzatziki sauce with …
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  • In a food processor, blend together the herbs and spices to make the marinade (shallot, garlic, paprika, cayenne pepper, cumin, parsley, thyme, salt, lemon juice, lemon zest and olive oil)
  • Close the bag and make sure the marinade is covering the lamb. Marinate the lamb in the refrigerator for at least one hour up to over night.


SPICED LAMB KEBABS RECIPE - GREAT BRITISH CHEFS
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2015-05-15 2 egg yolks. 4. Divide the mixture into 8 evenly-sized portions and shape each portion into a patty. 5. Cover a tray in cling film, lightly grease with …
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LAMB KEBABS RECIPE - BBC FOOD
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Method. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, …
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SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) - ASIAN …
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2018-09-27 Using a pestle and mortar or spice grinder, combine the spice mix ingredients and grind to a coarse seasoning. Remove 1 tbsp of the seasoning …
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Total Time 1 min


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  • Put the cubed lamb into a bowl and add the peri-peri chili and garlic. Mix well – really well – and leave in the fridge overnight.
  • Start each of the eight vegetable kabobs with a chunk of red onion. You’ll also finish each one with a similar chunk. The onion at either end helps hold the other veg in place on its skewer. Now load the skewer about 3/4 full with a snugly-fitted, alternating row of the remaining vegetables. Something like this. Onion first, then cherry tomato, bell pepper, garlic clove, habanero, tomato, bell pepper, garlic, habanero – finishing with the onion.
  • First, add two tablespoons olive oil to the marinating lamb and mix thoroughly. Now thread cubes of lamb onto the skewers. Do this in such a way that the lamb’s neatly and tightly compressed on each skewer. You want to end up with each skewer having four pretty obvious sides along its length of lamb cubes. On a 10-inch skewer, you want eight inches of lamb cubes.
  • With the skillet set over a medium-high heat, add the first four kabobs. Using a teaspoon, baste them evenly with half of the sauce. They’re going to cook for about two minutes like this before you turn them and baste again with the remaining sauce. Cook for another two minutes, take the skillet off the heat and cover it. The kabobs will continue to cook in their own steam under the lid – but won’t char much more on their outsides.


SPICY INDIAN LAMB KEBABS • TAMARIND & THYME
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Estimated Reading Time 2 mins
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  • Add cubed lamb into a zip-loc bag, and add 1 tablespoon vegetable oil, cooking wine, soy sauce, minced garlic, cumin powder, cayenne pepper, cumin seeds (optional), and salt. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
  • Thread the lamb onto skewers. Depending on the size of your skewers, you should be able to thread 6 skewers with 6-7 pieces of lamb on each.
  • Preheat grill (or grill pan) over medium high heat for 4-5 minutes and lightly brush the grill with remaining 1/2 tablespoon vegetable oil. You should notice the oil shimmer and sizzle when it's hot and ready.
  • Grill the lamb skewers for 10-15 minutes (rotating every few minutes, or until the internal temperature of the lamb reaches 155 F. For well done, cook for a few more minutes, until the internal temperature reaches above 160 F. Sprinkle some cumin seeds on top of the lamb near the end of grilling (adding the cumin seeds too early can cause them to get too burnt).


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