# Grilled Greek Lamb Kebabs
Succulent and flavorful, these grilled Greek lamb kebabs are a delightful journey into the heart of Mediterranean cuisine. Marinated in a vibrant blend of herbs, spices, and olive oil, tender lamb cubes are skewered and grilled to perfection, capturing the essence of traditional Greek flavors. Accompanied by a refreshing tzatziki sauce and a medley of grilled vegetables, these kebabs offer a symphony of textures and tastes that will tantalize your palate. From the smoky char of the lamb to the coolness of the tzatziki and the vibrant colors of the vegetables, this dish is a feast for both the eyes and the taste buds.
**Inside the article, you'll find a collection of recipes that take you on a culinary adventure through the vibrant flavors of Greece:**
1. **Grilled Greek Lamb Kebabs**: The main event, featuring tender lamb cubes marinated in a flavorful blend of herbs, spices, and olive oil, grilled to perfection and served with tzatziki sauce and grilled vegetables.
2. **Tzatziki Sauce**: A refreshing and creamy sauce made with Greek yogurt, cucumbers, garlic, and herbs, perfect for dipping or drizzling over kebabs and grilled meats.
3. **Grilled Vegetables**: A colorful medley of grilled vegetables, including bell peppers, zucchini, onions, and tomatoes, adding a delightful sweetness and crunch to the kebabs.
4. **Greek Salad**: A classic Greek salad featuring ripe tomatoes, cucumbers, onions, feta cheese, and Kalamata olives, dressed with a tangy vinaigrette.
5. **Pita Bread**: A soft and fluffy flatbread, perfect for wrapping around kebabs or dipping into tzatziki sauce.
Together, these recipes create a complete and satisfying Greek meal that is sure to impress your friends and family.
GREEK LAMB KABOBS
We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.
Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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 GREEK LAMB KEBABS RECIPE
Grilled Greek Lamb Kebabs Recipe - tender and flavorful pieces of marinated lamb, grilled to perfection on wooden skewers with peppers and onions. Perfect for grilling season and summer parties.
Provided by Lyubomira
Categories Main Course
Time 4h35m
Number Of Ingredients 12
Steps:
- Place all ingredients for the marinade in a large zip lock bag. Add meat. Make sure the meat is evenly coated in the marinade. Refrigerate for at least 4 hours or up to 2 days.
- Soak wooden skewers in cold water for 15 minutes.
- Preheat an outdoor gas grill to medium-high heat (450-500 F).
- Skewer meat, onion and peppers onto the skewers.
- Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked). Cook for additional up to 10 more minutes, to reach the desired doneness.
- Serve immediately, it tastes best when warm.
Nutrition Facts : Calories 465 kcal, Carbohydrate 10 g, Protein 30 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 91 mg, Sodium 675 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GRILLED LAMB KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
- Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
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.
SIMPLE LAMB KEBABS WITH GREEK FLAVORS
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, quick, main course
Time 30m
Yield 4 entree servings
Number Of Ingredients 6
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're 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.)
- While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
- Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a 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 done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
- While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram
GREEK LAMB KABOBS
DH and I made these fast, easy, tasty grilled lamb kabobs last night for dinner and enjoyed them very much. We served over a bed of rice pilaf, with a side of grilled asparagus. I bought lamb that was already cubed for ease and speed. This recipe is from the Williams-Sonoma Food Made Fast Series, "Weeknight." The recipe says to serve over rice pilaf and to accompany with thickly sliced tomatoes drizzled with olive oil and sprinkled with crumbled feta cheese. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the lamb: Place 8 bamboo skewers in cold water until ready to use. Grate 3 tsp zest from the lemons and squeeze 5 Tb juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine 2 tsp of the lemon zest, 3 Tb of the lemon juice, the oregano, half each of the green onions and garlic, and the olive oil. Season the lamb generously with salt and pepper. Add the lamb to the marinade and turn to coat. Let stand at room temperature for 15 minutes.
- Make the Yogurt Sauce: Meanwhile, in a small bowl, stir together the yogurt, cucumber, the remaining 1 tsp lemon zest and 2 Tb lemon juice, and the remaining green onions and garlic. Season with salt and pepper. Cover and refrigerate 15 minutes.
- Grill the Lamb: Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler. Remove the lamb from the marinade, discarding the marinade. Thread the lamb onto the skewers. Place on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 6 to 7 minutes for medium rare or done to your liking. Divide the skewers among 4 plates and serve with the yogurt sauce.
Nutrition Facts : Calories 583.1, Fat 44.9, SaturatedFat 15.9, Cholesterol 125.3, Sodium 130.5, Carbohydrate 14.3, Fiber 3.7, Sugar 4.6, Protein 34.4
Tips:
- Choose high-quality lamb: Opt for lamb that is fresh, tender, and has a good amount of marbling. This will ensure juicy and flavorful kebabs.
- Marinate the lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and olive oil will help tenderize it and infuse it with delicious flavors.
- Use wooden skewers: Wooden skewers are the traditional choice for lamb kebabs. Soak them in water for at least 30 minutes before using to prevent them from burning.
- Skewer the lamb tightly: Make sure to skewer the lamb pieces tightly so that they don't fall off during grilling.
- Grill over medium heat: Cook the lamb kebabs over medium heat to prevent them from burning. This will also help ensure that the lamb is cooked evenly.
- Don't overcook the lamb: Lamb kebabs are best when cooked to medium-rare or medium. Overcooking will make them dry and tough.
- Serve with your favorite sides: Grilled Greek lamb kebabs can be served with a variety of sides, such as rice, roasted vegetables, pita bread, or tzatziki sauce.
Conclusion:
Grilled Greek lamb kebabs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. With its flavorful marinade, tender lamb, and smoky grilled flavor, this dish is sure to be a hit with everyone who tries it. So fire up your grill and give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »