Escape to the Mediterranean with our tantalizing marinade recipes for lamb kabobs, where succulent lamb skewers dance atop a bed of aromatic herbs, tender vegetables, and blazing flames. These culinary gems promise an explosion of flavors, from the tangy kiss of yogurt to the earthy embrace of rosemary, from the fiery caress of paprika to the zesty zing of lemon.
Embark on a culinary voyage through four distinct marinade recipes, each offering a unique symphony of tastes. Our Yogurt-Marinated Lamb Kabobs transport you to the heart of Greece, where creamy yogurt tenderizes the lamb while infusing it with a refreshing tang. Journey to Morocco with our Ras el Hanout-Marinated Lamb Kabobs, where the warm embrace of Moroccan spices awakens your senses and leaves you craving more.
Unveil the secrets of Turkey with our Sumac-Marinated Lamb Kabobs, where zesty sumac and aromatic herbs orchestrate a harmonious blend. Finally, let the vibrant flavors of the Mediterranean take center stage in our Classic Mediterranean Marinade, a harmonious blend of olive oil, garlic, and herbs that promises to tantalize your taste buds.
Whether you prefer the tangy embrace of yogurt, the exotic warmth of Moroccan spices, the vibrant zest of sumac, or the classic simplicity of Mediterranean herbs, our marinade recipes guarantee a culinary adventure that will leave you utterly captivated. Ignite your grill, skewer your ingredients, and embark on a journey of flavors that will transport you to the sun-kissed shores of the Mediterranean.
LAMB KABOB MARINADE
Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.
Provided by Senad
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h5m
Yield 4
Number Of Ingredients 10
Steps:
- Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
- Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g
LAMB KABOBS
Provided by Ina Garten
Categories appetizer
Time 8h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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.
SUMMER LAMB KABOBS
This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.
Provided by Seneca Castle Lamb & Gardens
Categories Meat and Poultry Recipes Lamb
Time 8h32m
Yield 20
Number Of Ingredients 16
Steps:
- Place lamb in a large bowl.
- In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 13.2 g, Cholesterol 89.8 mg, Fat 30.3 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 266.1 mg, Sugar 5 g
HERBED LAMB KABOBS
This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
Tips:
- For the best flavor, choose high-quality lamb. Look for lamb that is a deep red color and has a light covering of fat.
- Trim any excess fat from the lamb before marinating.
- Use a sharp knife to cut the lamb into 1-inch cubes.
- In a large bowl, combine the lamb, marinade ingredients, and olive oil. Toss to coat.
- Cover the bowl and refrigerate for at least 4 hours, or overnight.
- When you're ready to cook the lamb, preheat your grill to medium-high heat.
- Thread the lamb onto skewers and grill for 8-10 minutes, or until cooked through.
- Serve the lamb kabobs with your favorite dipping sauce.
Conclusion:
These lamb kabobs are a delicious and easy weeknight meal. They're perfect for grilling in the summer or roasting in the oven in the winter. The yogurt marinade helps to keep the lamb tender and juicy, while the spices add a flavorful kick. Serve these kabobs with your favorite dipping sauce, such as tzatziki sauce or hummus, and enjoy!
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