Spicylambkebabs Recipes

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

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 LAMB KABOBS WITH TURKISH CACIK

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.

SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD

Steps:

• 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 Warm Greek pita bread.

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.