Best 5 Gilled Lamb Kebabs With Cumin Spiced Rice Recipes

LAMB KABOBS

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).

SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE

Steps:

• Remove skewers from the grill and serve right away.

GILLED LAMB KEBABS WITH CUMIN-SPICED RICE

Steps:

• Cut the lamb into cubes. The smaller the cubes, the fast it will grill. Once cut, add the Penzey's Lamb Seasoning liberally. You want a healthy coating on you lamb. Put lamb pieces onto skewer (which should be soaking in water for at least an hour or so). Don't pack the skewers tightly. Put lamb on grill (should be very hot). Depending on heat of fire, they should cook very quickly, at the most 3 minutes. In the meantime, in a rice pot or small heavy duty pot with a tight fitting lid, take 1 cup rice (not instant) and rinse it thoroughly. Once rinsed, add the 2cups water to pot. Add a pinch of salt and cumin seeds. Turn stove onto high - med high and boil water. Once the water is boiling vigorously, lift lid and turn stove down to a low - low simmer. Return lid to pot and allow rice to cook slowly for 20 - 30 minutes. Rice is done when it is soft. Add the fresh mint to the top of the plate when serving. Keep a bowl of olives on the side as compliment. This recipe is done to taste. So, feel free to adjust the recipe. I've never measured anything when I made this recipe and I generally cook in large batches. The lamb seasoning has more of a Middle Eastern flavor.

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

GRILLED LAMB KEBABS WITH SMOKY PEACHES

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the grill for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes, then turn burners to medium-high.)
• Mix the yogurt and mint together in a small bowl and set aside.
• Trim the lamb of most but not all fat and cut it into 32 large chunks, about 1 inch square. Add them to a large bowl with the olive oil, curry powder, salt and pepper, and toss well to coat, then thread onto 4 skewers.
• Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
• At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per side (8 to 12 minutes total) for medium rare. (To check for doneness, cut into one of the chunks and check to see if it is cooked to your liking - remove from the heat when it is slightly less done than you want it to be when you eat it.)
• Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.