Best 3 Best Rated Lamb Kabob Recipes
**Tantalize Your Taste Buds with Succulent Lamb Kabobs: A Culinary Journey of Flavor and Tradition**
Embark on a delectable culinary adventure with our curated selection of lamb kabob recipes, promising an explosion of flavors that will transport your taste buds to a realm of pure bliss. These succulent skewers, steeped in aromatic spices and grilled to perfection, embody a fusion of culinary traditions, spanning from the vibrant streets of the Middle East to the vibrant backyards of America. From classic Middle Eastern recipes to modern twists with a touch of fusion, our collection offers a symphony of flavors guaranteed to satisfy any palate. Discover the art of creating tender, juicy lamb kabobs, artfully seasoned and grilled to perfection, ensuring an unforgettable dining experience. Let your taste buds embark on a journey of culinary delight as you explore our diverse selection of lamb kabob recipes, each offering a unique and tantalizing flavor profile.
LAMB KABOBS
A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
- In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
- Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
- Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
- Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
- Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).
Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
Tips for Making the Best Lamb Kabobs:
- Choose high-quality lamb: Look for lamb that is fresh, tender, and has a good amount of marbling. This will ensure that your kabobs are juicy and flavorful.
- Cut the lamb into 1-inch cubes: This will help the lamb cook evenly on the skewers.
- Marinate the lamb for at least 30 minutes: This will help to tenderize the lamb and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, lemon juice, garlic, and herbs is a good place to start.
- Skewer the lamb: Use metal skewers that are at least 12 inches long. Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Grill the lamb kabobs over medium-high heat: This will help to sear the outside of the lamb and keep it juicy on the inside. Cook the kabobs for 8-10 minutes per side, or until they are cooked to your desired doneness.
- Let the lamb kabobs rest for a few minutes before serving: This will help the juices redistribute throughout the meat.
Conclusion:
Lamb kabobs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your lamb kabobs are juicy, flavorful, and cooked to perfection. So fire up your grill and get ready to enjoy some amazing lamb kabobs!
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