Best 4 Tamarind Honey Lamb Kabobs Recipes
**Tantalize your taste buds with our delectable Tamarind Honey Lamb Kabobs, a culinary journey that harmonizes the rich flavors of tamarind, honey, and succulent lamb.**
These kabobs are not just a meal; they are an experience. The tangy tamarind and the sweet honey glaze intertwine to create a flavor profile that will leave you craving more. Indulge in the tender lamb, marinated to perfection in a blend of aromatic spices, ensuring every bite is a symphony of flavors.
Our Tamarind Honey Lamb Kabobs are easy to make, yet impressive enough for any occasion. Whether you're hosting a backyard barbecue or preparing a romantic dinner, these kabobs will steal the show.
In addition to the classic Tamarind Honey Lamb Kabobs, we also offer tantalizing variations to cater to diverse palates. For those who prefer a spicy kick, our Spicy Tamarind Honey Lamb Kabobs pack a punch with a blend of chili peppers and paprika.
For a delightful twist, our Tamarind Mint Lamb Kabobs introduce a refreshing burst of mint, balancing the tangy tamarind with a cooling sensation. And for those seeking a vegetarian option, our Tamarind Tofu Kabobs offer a meat-free alternative that's equally flavorful and satisfying.
No matter your preference, our Tamarind Honey Lamb Kabobs and its variations promise an unforgettable culinary experience. So, gather your ingredients, fire up the grill, and let's embark on this delicious journey together.
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
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
TAMARIND HONEY LAMB KABOBS
Make and share this Tamarind Honey Lamb Kabobs recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix the first 5 ingredients together in a large measuring cup.
- pour half the mixture into a large bowl, add lamb, marinate for 1/2 hour, or more if desired.
- thread lamb on skewers, broil for 3-5 minutes per side, brushing with honey sauce until desired doneness.
- you can also grill these outdoors.
Nutrition Facts : Calories 526.8, Fat 22.7, SaturatedFat 9.3, Cholesterol 120, Sodium 94.8, Carbohydrate 50.5, Fiber 0.5, Sugar 49.7, Protein 32.3
LAMB KEBABS WITH TAMARIND SAUCE
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.
Tips:
- To make the most tender lamb kabobs, choose a cut of meat with good marbling, such as lamb shoulder or leg of lamb.
- Marinate the lamb in a mixture of tamarind paste, honey, yogurt, and spices for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
- Use wooden skewers to thread the lamb cubes. If you use metal skewers, soak them in water for 30 minutes before using to prevent them from burning.
- Grill the kabobs over medium heat for 10-12 minutes per side, or until the lamb is cooked through. Be sure to turn the kabobs frequently to prevent them from burning.
- Serve the tamarind-honey lamb kabobs with your favorite dipping sauce, such as tzatziki sauce or mint chutney.
Conclusion:
Tamarind-honey lamb kabobs are a delicious and easy-to-make dish that is perfect for summer grilling. The combination of tamarind, honey, and spices gives the lamb a unique and flavorful taste that is sure to please everyone at your next cookout.
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