What is the best way to prepare a lamb kabob?

Question

I already try marinading it with olive oil and rosemary, any other suggestions?

Answer 1

SAVORY LAMB KABOBS

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Leg of lamb -- 4 lb.
1/2 c Soy sauce
1/2 c Wine vinegar
1 c Vegetable oil
6 Garlic cloves -- minced
1 1/2 tb Sugar
3/4 ts Pepper
2 lg Green peppers -- 1" pieces
18 Cherry tomatoes -- to 24
18 sm Onions -- to 24

Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch
cubes, and set aside.

Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb;
cover and marinate overnight in refrigerator.

Remove meat form marinade, reserving marinade. Alternate meat and
vegetables on skewers. Grill 15 to 20 minutes over medium coals or until
desired degree of doneness, brushing often with marinade.

Answer 2

LAMB KEBABS

700g boned shoulder of lamb
1/4 level teaspoon green chili
2,5cm piece root ginger
150ml plain yogurt
1/4 level teaspoon ground coriander
1/4 level teaspoon ground cumin
1 clove garlic
juice of 1/2 lemon
1 level teaspoon salt

Trim any excess fat from the lamb, wipe with a damp cloth and cut into 2,5cm cubes.
Chop the chili finely, peel the ginger until the green part just shows, and chop it roughly.
Put the yogurt in a large bowl and stir in the coriander, cumin, chili and ginger.
Peel the garlic and crush it into the yogurt, before adding the lemon juice and salt.
Mix the lamb into the yogurt and leave to marinate for at least 30 minutes.
Remove the lamb chunks from the marinade and thread then on to four steel skewers, about 20cm long,, packing the pieces closely together.
Put the skewers under a hot grill and cook, turning them from time to time, for 8-10 minutes, or until browned on the outside and pink in the center.
Arrange the lamb kebabs , on their skewers, on a bed of spiced rice garnished with lemon wedges and sprigs of mint.
They can also be barbecued over a charcoal fire, which imparts a smoky flavour to the meat.
If you like your meat well done, just grill them for longer.

Answer 3

Spicy Lamb Kebabs

Ingredients:

2 lbs boneless lamb
1 cup yogurt
1/4 cup lemon juice
Salt to taste
For paste:
1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5" ginger piece
10 garlic flake

Method:

1. To the above paste, add all the remaining ingredients (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
2. Marinate for 5 hours.
3. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
4. Serve with onion pieces and lemon wedges.


Juicy Lamb Kebabs

Ingredients:

1 lb tender lamb
2 tbsp vegetable oil
Mix together:
1 tsp cumin powder
Salt to taste
1/2 tsp pepper
1/2 tsp ginger powder
1 1/2 tsp coriander powder
5-6 garlic flakes, crushed
1 tsp chili powder
Lemon juice or vinegar to mix

Method:

1. Cut the lamb into square pieces and rub the paste all over the pieces. Marinate for 4-5 hours.
2. Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.
3. Turn them over frequently, brushing more oil if required.
4. Serve hot as a side dish.
Serves: 3-4
Preparation time: 45 minutes

Answer 4

1/2 cup Dijon mustard or old style mustard
1/2 cup tarragon vinegar
2 tablespoons minced garlic
3 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil
2 lbs leg of lamb or lamb shoulder, cut into 1 inch cubes
salt and pepper
bamboo skewers, soaked for 30 minutes
1/4 cup lemon juice


Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
Place lamb in a resealable plastic bag and add marinade.
Marinate at least 6 hours, but overnight is better.
Remove meat from marinade and season with salt and pepper.
Thread meat onto skewers.
Brush grilling rack on BBQ with vegetable oil.
Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
Remove from grill and cover with foil for a few minutes before serving.

Answer 5

Apricot Grilled Lamb Kabobs:

1/2 cup teriyaki baste-and-glaze sauce
3 tablespoons apricot jam
1 tablespoon rice wine vinegar
1 teaspoon dried rosemary, crushed
2 teaspoons minced garlic
1 pound boneless lean lamb, cut into 1-inch pieces
1 large purple onion, quartered

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.

Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.

Remove lamb and onion from marinade, discarding marinade.

Alternate lamb and onion on 4 (8-inch) skewers.

Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.

Yield: Makes 4 servings

Answer 6

LAMB SHISH KABOBS

Preparation time: 30 minutes plus marinating. Cooking time: 12-15 minutes. 2 tbsp. fresh lemon juice 1 garlic clove, crushed 1/4 tsp. freshly ground pepper 1/4 tsp. thyme 1 1/2 lb. lamb, cut into 2" pieces 1 1/2 lb. sm. red potatoes 1 tsp. salt 1 green pepper, cut into 2" pieces 12 cherry tomatoes lemon wedges, for garnish
Whisk first 5 ingredients in glass bowl, reserving 1/4 cup. Marinate lamb in bowl in refrigerator 2-4 hours.

Meanwhile, bring 2 quarts water to boil. Add potatoes and salt; cook 20 minutes or until tender. Drain potatoes and place in bowl with green pepper and tomatoes. Toss vegetables with reserved 1/4 cup marinade. Set aside.

Prepare grill or preheat broiler and broiler pan. Remove meat from refrigerator 30 minutes before cooking. Thread lamb alternately with vegetables on six 14 inch skewers. Grill 4 inches from heat source 12-15 minutes, turning skewers every 3 minutes for medium-rare lamb. Garnish with lemon. Makes 6 servings