Lamb Kabob. Does anyone have a good receipe for lamb kabobs?

Question

Preferably middle eastern in origin such as the ones you might find at a Persian resturant. Medditerean ones are good too. I think Greece makes a lamb kabob with ground lamb.

Answer 1

Middle Eastern Lamb Kebabs.

INGREDIENTS

1/4 cup olive oil

1/4 cup whole milk plain yogurt

2 tablespoons red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground white pepper

1/2 teaspoon ground cumin

1 1/2 pounds leg of lamb meat, trimmed of fat, and cut into 1-inch pieces

INSTRUCTIONS

Place all ingredients except lamb in a large, nonreactive bowl and whisk to combine. Add lamb and toss until thoroughly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.

Remove lamb from refrigerator and let come to room temperature, about 30 minutes. Meanwhile, if using wooden skewers, soak in water at least 20 minutes before using.

Heat grill or seasoned grill pan to medium heat. On each skewer thread 5 to 6 pieces of lamb, separating pieces by about 1 inch. Season lamb skewers with kosher salt and freshly ground black pepper. Grill skewers to desired doneness, about 10 minutes total for medium, turning as needed so they cook evenly. Remove from grill and serve.

Answer 2

Cut lamb into pieces in a zip lock baggie.  Add a mixture of 1 oz wine, 1 oz olive oil and a tablespoon or worchester sauce, 1 oz water, grated clove of garlic, pepper to taste , oregano to taste and 1/4 tsp meat tenderizer. Close the bag and let sit overnight

Answer 3

LAMB KABOB

2 lb. lamb

3 peppers

1/3 c. lemon juice

1/4 c. olive oil

Garlic

2 tsp. oregano

Salt

Pepper

Dry mustard

Cube lamb into 1 1/4 inch pieces. Combine ingredients and marinade lamb. Thread meat and peppers. Barbecue until brown.

Answer 4

I don't understand how any kabob could be made with ground meat, but, who knows?  Anyhow, maybe this will work:

LAMB AND MANGO KABOBS  

1 lb. (450g) lamb, cubed

1/4 cup (60 ml) hoisin sauce

2 tbls (30 ml) light soy sauce

2 tbls (30 ml) rice wine vinegar (or white wine vinegar)

2 tbls (30 ml) olive or vegetable oil

2 teas (10 ml) grated fresh ginger

1 or 2 large mangos

wooden skewers soaked in water

Combine sauces, vinegar, oil and ginger to make a marinade. Add lamb cubes and marinate 4+ hours or overnight in the fridge.

Tip: Marinate in a ziplock bag and take with mangos and skewers to barbeque at a picnic.

Put wooden skewers in water to soak. Heat barbeque (or oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers.

Grill over medium hot coals until lamb is tender and golden brown, basting with marinade as needed to keep moist.

Serves 4 as main course or use smaller cubes and amounts as appetizers.

Good served with pita bread, couscous or rice, salad and white wine.

Answer 5

There are many version of the shish kebabs.This version is the one you can find in  many authentic Arabic restaurant.

lamb from the leg of lamb (cut in big cubes )

bell pepper cut in dice

onions cut in dice

mushrooms

put them in the skewer . marinate them with cummin ,chopped garlic , olive oil , lemon juice . grilled or  broiled  them and served with yoghurt sauce.

Answer 6

http://www.cooks.com/rec/search?=&q=lamb...

am Persian, but i don't like lamb lol weird i know i only like chx

Answer 7

Lamb Kabob with Mint Pesto

Recipe courtesy Wolfgang Puck, 2004

1/2 cup extra-virgin olive oil

1/2 cup lemon juice

1/4 cup honey

4 cloves garlic, minced

1/2 small onion, minced

1/4 cup minced mint leaves

1/4 cup minced parsley leaves

1 teaspoon minced rosemary leaves

1 teaspoon minced oregano leaves

2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces

16 (8-inch skewers) *see cook's note

16 pear or cherry tomatoes

16 pearl onions, peeled

1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)

16 small button mushrooms

Salt

Freshly ground black pepper

Mint Pesto, recipe follows

In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.

Preheat the grill or a grill pan on high.

On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.

*Cook's Note: if using wooden skewers, be sure to soak them in water for at least 30 minutes before placing on the grill.

Mint Pesto:

1/2 cup fresh mint leaves

1 tablespoon honey

Pinch kosher salt

2 tablespoons white wine vinegar

Freshly ground black pepper

3/4 cup olive oil

Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

Grilled Lamb Kabobs

6 pounds lean lamb, cut into 1-inch cubes

Marinade:

1 cup extra virgin olive oil

1 cup red wine

1 tablespoon sesame oil

2 cloves garlic, minced

1/2 teaspoon pepper

1 teaspoon oregano

1 teaspoon salt

# Combine all marinade ingredients except the salt in a large bowl.

# Add the lamb cubes, coating them well with the marinade. Let them marinate for about 2 hours, stirring occasionally.

# Stir in the salt, making sure it is well distributed.

# Thread the lamb cubes onto skewers and place them on the grill over medium-hot heat. Cook for about 10 minutes, turning and basting with the remaining marinade.

# Serves 12.