Spicy Mexican Lamb Kebabs Recipes

SPICY LAMB KEBABS

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.

SPICY MEXICAN LAMB KEBABS

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 LAMB KEBABS

Steps:

• Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
• Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
• 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.

SPICY LAMB KEBABS (LOW FAT)

Steps:

• 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.
• Prepare grill to medium-high heat.
• 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.

YANG ROU CHUAN (SPICY LAMB KEBABS)

Steps:

• Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
• Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
• Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
• Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
• Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
• Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.