Best 4 Grilled Lamb Kebabs With Turkish Flavors Recipes

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**Savor the authentic flavors of Turkish cuisine with these delectable grilled lamb kebabs, marinated in a blend of aromatic spices and fresh herbs.**

**Immerse yourself in the vibrant culinary traditions of Turkey as you explore a diverse collection of kebab recipes.** Indulge in classic favorites like Adana kebabs, tantalize your taste buds with the succulent flavors of lamb shish kebabs, or embark on a culinary adventure with unique offerings such as Turkish-style meatballs and lamb chops. **Each recipe is carefully curated to provide a delightful balance of flavors and textures, ensuring an unforgettable dining experience.**

Check out the recipes below so you can choose the best recipe for yourself!

LAMB KABOBS



Lamb Kabobs image

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

1 ½ lb boneless leg of lamb
Kosher salt and black pepper
1 medium yellow onion
5 garlic cloves
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup packed fresh parsley
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon

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 KEBABS



Grilled Lamb Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 large onion, quartered
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces)
Vegetable oil, for the grill
Flaky salt, for sprinkling
Tzatziki, for serving

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.

TURKISH KEBABS



Turkish Kebabs image

This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Dinner     Summer     Skewer     Lamb     Spice     Cinnamon     Cumin     Thyme     Grill/Barbecue     Grill

Yield 4 servings

Number Of Ingredients 14

For the marinade:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
For the kebabs:
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving

Steps:

  • To make the marinade:
  • Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
  • To prepare the kebabs:
  • Add the meat to the marinade and toss. Let marinate for at least 2 hours.
  • Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
  • Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

MARINATED GRILLED LAMB KABOBS



Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories     appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

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:

  • To make the lamb kebabs extra flavorful, marinate them for at least 30 minutes, or up to overnight.
  • Use a variety of colorful vegetables for the kebabs, such as cherry tomatoes, zucchini, and red onion.
  • If you don't have wooden skewers, you can use metal skewers.
  • Cook the kebabs over medium heat so that they have time to cook through without burning.
  • Serve the kebabs with a variety of dipping sauces, such as tzatziki sauce, hummus, or tahini sauce.

Conclusion:

Grilled lamb kebabs with Turkish flavors are a delicious and easy-to-make dish that is perfect for any occasion. The kebabs are marinated in a flavorful blend of spices and herbs, then grilled to perfection. They are served with a variety of dipping sauces, making them a perfect appetizer or main course.

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