Spicy Lamb Skewers Recipes

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SPICED LAMB SKEWERS WITH LEMONY ONIONS



Spiced Lamb Skewers With Lemony Onions image

This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.

Provided by Alison Roman

Categories     dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons ground turmeric
1 small red onion, thinly sliced
1 teaspoon ground sumac (optional)
5 tablespoons fresh lemon or lime juice
1 cup full-fat Greek yogurt
Olive oil, for drizzling
1 cup cilantro, tender leaves and stems
1/2 cup pitted black olives, finely chopped
Lavash, pita or flatbread, for serving
Pickled cabbage, cucumbers, peppers or a mix, for serving

Steps:

  • Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
  • If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
  • Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
  • Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
  • Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
  • Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
  • Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

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.

SPICED GRILLED LAMB SKEWERS



Spiced grilled lamb skewers image

These lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred

Provided by Anjum Anand

Categories     Buffet, Dinner

Time 30m

Yield Makes 8

Number Of Ingredients 9

900g boned leg of lamb , cut into 2cm in cubes
85g plain yogurt
25g ginger
5 fat garlic cloves
½ tsp red chilli powder, or to taste
1 tbsp vegetable oil
2 tsp red wine vinegar
1 rounded tsp garam masala
1 rounded tsp ground cumin

Steps:

  • Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.
  • When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you're grilling the skewers, cook for 10-12 mins.

Nutrition Facts : Calories 182 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 0.2 milligram of sodium

SPICED LAMB SKEWERS



Spiced Lamb Skewers image

Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 lamb steaks, cut into chunks
4 garlic cloves, crushed
4 tablespoons olive oil
1 tablespoon ground coriander
2 teaspoons cumin
1/2 teaspoon paprika
3 tablespoons parsley, chopped
3 tablespoons lemon juice

Steps:

  • Mix all the marinade ingredients together until well blended.
  • Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
  • Cover well and chill until ready to cook.
  • Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.

Nutrition Facts : Calories 90.7, Fat 9.4, SaturatedFat 1.3, Sodium 3.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.3, Protein 0.5

SPICY LAMB KABOBS



Spicy Lamb Kabobs image

Make and share this Spicy Lamb Kabobs recipe from Food.com.

Provided by Sugarmagnolia_fl

Categories     Lamb/Sheep

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons orange rind, grated
1 tablespoon lemon juice
1 green onions with top, chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 lbs lean lamb, cut into 1-1/2 inch cubes

Steps:

  • To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag.
  • Add the lamb. Refrigerate, covered 4 to 6 hours. Drain lamb; reserve marinade.
  • Pour reserved marinade into a small sauce pan. Bring to boil over high heat and boil for 1 full minute.
  • Arrange lamb on 4 to 6 skewers.
  • Grill lamb over direct medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once halfway through grilling time.

Nutrition Facts : Calories 576.1, Fat 41.2, SaturatedFat 9.8, Cholesterol 145.3, Sodium 171.8, Carbohydrate 1.6, Fiber 0.6, Sugar 0.2, Protein 47.8

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