Best 8 Lamb Kebabs With Coriander Sauce Recipes

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Indulge in a tantalizing culinary journey with our exquisite lamb kebabs, expertly grilled to perfection and bursting with succulent flavors. Marinated in a symphony of aromatic spices and fresh herbs, these succulent morsels are complemented by a vibrant coriander sauce that tantalizes the taste buds with its herbaceous and tangy notes.

Our delectable recipe collection features three enticing variations of lamb kebabs, each offering a unique flavor profile to satisfy every palate. The traditional lamb kebabs capture the essence of this classic dish, with tender lamb marinated in a blend of yogurt, garlic, ginger, and aromatic spices. For a zesty twist, try our harissa lamb kebabs, where the fiery and smoky flavors of harissa paste add an extra layer of depth and heat. And for those who prefer a more delicate touch, our aromatic lamb kebabs are infused with the subtle yet distinct flavors of saffron, cardamom, and nutmeg.

Accompanying these delectable kebabs is our vibrant coriander sauce, a refreshing and herbaceous condiment that perfectly balances the richness of the lamb. Made with fresh coriander, tangy yogurt, and a hint of garlic, this sauce adds a burst of brightness and acidity that cuts through the richness of the meat.

Whether you're hosting a backyard barbecue or simply seeking a flavorful weeknight meal, our lamb kebabs with coriander sauce are sure to impress. Fire up the grill, gather your friends and family, and embark on a culinary adventure that will leave your taste buds dancing with delight.

Let's cook with our recipes!

LAMB KEBABS WITH CORIANDER YOGURT SAUCE



Lamb Kebabs With Coriander Yogurt Sauce image

An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)

Provided by Wildflour

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean boneless lamb, cubed to skewer size
2/3 cup plain yogurt
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh coriander (cilantro)
2 teaspoons grated onions
1 large onion, grated
3 bay leaves
5 rosemary sprigs
1 lemon, juice and zest of
1/2 teaspoon sugar
1/3 cup olive oil
salt & fresh ground pepper

Steps:

  • Make sauce:.
  • Mix, then chill and set aside to serve with meat.
  • Stir marinade ingredients together, set aside.
  • Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
  • Place in fridge, and let marinate for several hours or overnight.
  • Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
  • Grill lemon wedges at the same time.
  • Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.

Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7

LAMB KEBABS WITH TAMARIND SAUCE



Lamb Kebabs with Tamarind Sauce image

Provided by Roger Mooking

Categories     main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 28

1 teaspoon coriander seeds
1/2 cinnamon stick
2 (7-ounce) packages tamarind paste*
1 (14-ounce) can coconut milk
Juice of 1 grapefruit
1 1/2 cups water
1/2 cup sugar
1/2 tablespoon smashed fresh ginger
Kosher salt and freshly ground black pepper
1 shallot, diced
1/2 tablespoon finely chopped fresh ginger
1 clove garlic, finely chopped
2 tablespoons vegetable oil
1 tablespoon freshly ground black pepper
1 (2-pound) boned lamb leg, silver skin removed and diced into 1-inch cubes
1 medium red onion, cored and cut into 1-inch cubes*
Bunch fresh mint
Kosher salt
Black Eyed Peas and Rice, recipe follows
Special Equipment: wooden skewers, soaked in water
1 teaspoon vegetable oil
1 reserved red onion core, finely diced
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/4 cups parboiled (long grain) rice
2 1/4 cups water
1 (15-ounce) can black eyed peas, rinsed and drained
Bunch fresh mint, stemmed

Steps:

  • *Cook's Note: Reserve the inner core of the red onion for the Black Eyed Peas and Rice recipe
  • For the tamarind sauce: Put the coriander seeds and cinnamon stick into a saucepan and toast over medium heat for 1 minute. Stir in the tamarind, coconut milk, grapefruit juice, water, sugar, ginger, salt, and pepper to taste, breaking up the tamarind with a spoon. Bring the ingredients to a boil, and then reduce the mixture to a simmer. Cook until the sauce has thickened, about 15 to 20 minutes. Strain the sauce into a bowl, and adjust the seasonings with salt, and black pepper, to taste.
  • For the marinade: Combine the shallot, ginger, garlic, oil, and black pepper in a bowl, and mix.
  • Add the lamb pieces to the mixture and toss to coat evenly. Cover the bowl with plastic wrap and place in the refrigerator to marinate for a minimum of 30 minutes and a maximum of 24 hours.
  • For the kebabs: Preheat a grill to medium-high and lightly oil the grates.
  • Assemble the kebabs by threading 1 piece of red onion onto a wooden skewer that has been soaked in water, followed by 1 piece of lamb through the same skewer, so the meat is resting on the red onion. Skewer the mint stems and leaves, wrapping them around the red onion and the lamb. Repeat with the remaining ingredients.
  • Grill the kebabs until the lamb is medium-rare, approximately 10 to 12 minutes, turning frequently.
  • Transfer the kebabs to a serving platter and serve with the Tamarind Sauce and the Black Eyed Peas and Rice.
  • *Can be found at specialty Asian markets .
  • Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
  • Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
  • Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.

GRILLED LAMB KEBABS WITH CORIANDER AND CUMIN



Grilled Lamb Kebabs with Coriander and Cumin image

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 9

1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces
4 bamboo skewers, soaked in water 10 minutes

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.

LAMB KEBABS



Lamb Kebabs image

Provided by Food Network

Time 6h10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup fresh lemon juice
1 small clove minced garlic
1 scallion, finely sliced
1/4 teaspoon ground coriander
Salt and cayenne pepper to taste
1 1/2 pounds boneless leg of lamb, cut into 1inch squares

Steps:

  • Combine the olive oil, lemon juice, garlic, scallion, and coriander in a mixing bowl and season to taste with 1/2 teaspoon of salt or more; season with cayenne pepper if you wish. Add the lamb and marinate for as long as possible (up to 3 hours at room temperature or 6 hours in the refrigerator); turn the meat in the marinade every now and then. Soak bamboo skewers in water while this marinates.
  • Position the broiler pan 4 to 5 inches away from the heat source and preheat the broiler. Thread lamb cubes on skewers. Broil kebabs for 6 to 7 minutes a side or until lamb is cooked through.

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

MARINATED LAMB KEBABS



Marinated Lamb Kebabs image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

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.

SPICED LAMB KEBABS WITH PEA & HERB COUSCOUS



Spiced lamb kebabs with pea & herb couscous image

These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander

Provided by Angela Boggiano

Categories     Main course

Time 40m

Yield Makes 6 skewers, 2 per adult, 1 per child

Number Of Ingredients 14

400g lean lamb shoulder, cut into 3cm cubes
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp sweet smoked paprika
1 tbsp olive oil
24 cherry tomatoes
140g couscous
400ml hot vegetable stock
140g frozen pea
1 large carrot , coarsely grated
small pack coriander , chopped
small pack mint , chopped
juice 1 lemon
2 tbsp extra virgin olive oil

Steps:

  • Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.
  • Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.
  • Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.
  • Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.
  • Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.

Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE



Lamb Kebabs with Yogurt-Cilantro Sauce image

Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 skewers

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil, plus more for grill and sauce
1 small onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup whole milk
4 slices white bread, crusts removed, and torn into 1/4-inch pieces (3/4 cup)
1 1/2 pounds ground lamb
1/2 cup feta cheese, crumbled
1/2 cup fresh cilantro leaves, chopped, plus 1/2 cup finely chopped for sauce
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 cup plain whole-milk Greek yogurt
1/2 cup fresh cilantro or mint leaves, finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
Kosher salt
Extra-virgin olive oil
Pinch of cayenne pepper

Steps:

  • Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
  • In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
  • Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
  • Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
  • Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

Tips:

  • For the best results, use high-quality lamb mince. Look for lamb that is fresh, finely ground, and has a good fat content (around 20%).
  • To make sure your kebabs are juicy and flavorful, don't overwork the lamb mince. Mix the ingredients together just until they are combined.
  • If you don't have a skewer, you can also cook the kebabs in a pan or on a griddle. Just make sure to cook them over medium heat so that they don't dry out.
  • The coriander sauce is a great addition to these kebabs. It's tangy, creamy, and herbaceous, and it pairs perfectly with the lamb.
  • If you're short on time, you can use store-bought coriander sauce. Just make sure to choose a sauce that is made with fresh coriander and has a good balance of flavors.

Conclusion:

These lamb kebabs with coriander sauce are a delicious and easy-to-make dish that is perfect for any occasion. The kebabs are juicy and flavorful, and the coriander sauce is the perfect complement. Whether you're grilling them outdoors or cooking them in a pan, these kebabs are sure to be a hit. So next time you're looking for a quick and easy meal, give these lamb kebabs with coriander sauce a try. You won't be disappointed!

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