**Indulge in a Culinary Journey with Cucumber Dill Marinade and Grilled Lamb Kebabs**
Are you ready to embark on a tantalizing culinary adventure? Look no further than the delectable combination of Cucumber Dill Marinade and Grilled Lamb Kebabs. This article presents a symphony of flavors that will ignite your taste buds and transport you to a world of culinary bliss.
Within these pages, you'll find a treasure trove of recipes that showcase the perfect harmony between the refreshing cucumber dill marinade and succulent grilled lamb kebabs. These dishes are not just meals; they are experiences that celebrate the art of cooking and the joy of sharing delicious food with loved ones.
The cucumber dill marinade, with its vibrant green hue and herbaceous aroma, infuses the lamb kebabs with a burst of freshness and tang. Grilled to perfection, the lamb kebabs exude a smoky, charred flavor that pairs harmoniously with the marinade's zesty notes.
But that's not all. This article also features an array of complementary recipes that elevate the kebab experience to new heights. From the tangy Cucumber Dill Sauce to the creamy Tzatziki Sauce, each recipe adds a unique layer of flavor and texture to the kebabs, creating a symphony of sensations in your mouth.
Whether you're a seasoned grill master or a novice cook, this article has something for everyone. With step-by-step instructions, helpful tips, and mouthwatering images, you'll be able to recreate these culinary masterpieces in the comfort of your own kitchen.
So, gather your ingredients, fire up the grill, and prepare to embark on a culinary journey that will leave you craving more. Let's dive into the world of Cucumber Dill Marinade and Grilled Lamb Kebabs.
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
GRILLED LAMB KABOBS
These Grilled Lamb Kabobs are a must for summer grilling. Lamb chunks are tossed in a Mediterranean marinade so they're tasty, tender & juicy!
Provided by Yumna Jawad
Categories Main Course
Time 4h25m
Number Of Ingredients 11
Steps:
- In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
- Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
- Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.
Nutrition Facts : Calories 321 kcal, Carbohydrate 6 g, Protein 30 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 390 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
DILL CUCUMBER SALAD
Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good.
Provided by Karen V.
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
- Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 28.4 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1176.4 mg, Sugar 25 g
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LAMB AND CUCUMBER KEBABS WITH FETA SAUCE
A creamy feta sauce provides the perfect accompaniment to grilled lamb.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Make the kebabs: Combine oil, zest and juice, garlic, oregano,and lamb in a nonreactive dish; refrigerate for 30 minutes.
- Meanwhile, make the feta sauce: Pulse all ingredients ina food processor until very smooth. Refrigerate.
- Heat grill to medium-high. Thread lamb and cucumbersonto 8 metal skewers; finish each with a lemon wedge. Seasonwith salt and pepper. Grill 10 to 12 minutes for medium-rare,flipping halfway through. Serve with sauce.
GRILLED LAMB KEBABS WITH CORIANDER AND CUMIN
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
- Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.
BEST-EVER CUCUMBER DILL SALAD
Just experimenting one day and came up with a yummy, fresh twist on an old recipe.
Provided by Margie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
- Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 5.1 g, Cholesterol 6.6 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 42.3 mg, Sugar 3.1 g
CREAMY CUCUMBER SALAD WITH DILL
A delicious creamy cucmber salad made with sliced cucumbers, salad dressing, sugar, 5% white vinegar, dried dill weed, salt, and onion. It's also a family favorite!
Provided by Cindi M Bauer
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together, the salad dressing, sugar, vinegar, dill, salt, and onion.
- Add the sliced cucumbers.
- Cover, and chill in the refrigerator for 2 hours, or more.
Tips:
- Choose the right lamb cuts: For tender and flavorful kebabs, opt for lamb shoulder, leg, or loin chops. These cuts have a good balance of fat and meat, which helps keep the kebabs moist and juicy.
- Marinate the lamb: Marinating the lamb in a flavorful marinade not only enhances its taste but also helps tenderize it. Use a marinade that contains acidic ingredients like lemon juice, vinegar, or yogurt, along with herbs, spices, and olive oil.
- Skewer the lamb properly: To prevent the kebabs from falling apart on the grill, skewer the lamb pieces tightly and evenly. Make sure the pieces are not too large or too small, and leave some space between them to allow for even cooking.
- Grill the kebabs over medium heat: Grilling the kebabs over medium heat helps prevent them from burning on the outside while remaining raw on the inside. Cook the kebabs for 8-10 minutes, turning them occasionally, or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Serve the kebabs hot: Serve the grilled lamb kebabs hot off the grill, accompanied by your favorite sides such as grilled vegetables, rice, or pita bread. You can also drizzle them with additional marinade or a yogurt sauce for extra flavor.
Conclusion:
These grilled lamb kebabs are a delicious and easy-to-make dish that's perfect for summer grilling. The combination of tender lamb, flavorful marinade, and smoky grill flavor makes these kebabs irresistible. Whether you're hosting a backyard barbecue or simply looking for a weeknight meal, these kebabs will surely be a hit. So fire up your grill and enjoy the taste of grilled lamb kebabs!
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