Indulge in a culinary journey to the heart of Middle Eastern flavors with our tantalizing lamb kebabs, masterfully crafted to perfection. Marinated in a symphony of aromatic spices and grilled to succulent tenderness, these kebabs burst with rich, savory flavors that will tantalize your taste buds. Accompanied by a trio of delectable sauces, including a tangy tamarind sauce, a creamy yogurt sauce, and a spicy harissa sauce, these lamb kebabs offer a delightful harmony of textures and flavors that will leave you craving more.
Here are our top 2 tried and tested recipes!
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
ROASTED LAMB WITH POMEGRANATE-TAMARIND SAUCE
[DRAFT]
Provided by Aarón Sánchez
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.
- While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices.
- Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.
- Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
- Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature.
- Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.
- Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.
Tips:
- For the best flavor, use fresh, high-quality ingredients. Try to buy lamb that is grass-fed and free-range, and make sure the tamarind paste is fresh and not too old.
- If you don't have a grill, you can cook the kebabs in a grill pan over medium heat. Just be sure to grease the pan well so that the kebabs don't stick.
- To make the tamarind sauce ahead of time, simply combine all of the ingredients in a saucepan and bring to a boil. Then, reduce heat to low and simmer for 15 minutes, or until the sauce has thickened. Let the sauce cool completely before storing it in the refrigerator.
- Serve the lamb kebabs with your favorite sides, such as rice, grilled vegetables, or naan bread.
Conclusion:
These lamb kebabs with tamarind sauce are a delicious and easy-to-make dish that is perfect for any occasion. The kebabs are tender and juicy, and the tamarind sauce is sweet, tangy, and flavorful. Serve them with your favorite sides for a complete meal that is sure to impress your family and friends.
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