Best Greek Lamb Kebabs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB KEBABS & GREEK SALAD



Lamb kebabs & Greek salad image

Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

juice ½ lemon
2 tbsp olive oil
1 garlic clove, crushed
600g diced lamb leg
4 large tomatoes, chopped
1 cucumber, chopped
large handful black olives, roughly chopped
200g pack feta cheese, crumbled
bunch of mint, chopped

Steps:

  • Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
  • Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
  • Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

Nutrition Facts : Calories 495 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.2 milligram of sodium

SIMPLE LAMB KEBABS WITH GREEK FLAVORS



Simple Lamb Kebabs With Greek Flavors image

In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 entree servings

Number Of Ingredients 6

2 pounds boneless leg of lamb
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
2 tablespoons minced garlic
1/3 cup roughly chopped fresh marjoram

Steps:

  • Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
  • While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
  • Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
  • While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram

SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD



Spicy Lamb Shish Kebabs With Greek Pita Bread image

Make and share this Spicy Lamb Shish Kebabs With Greek Pita Bread recipe from Food.com.

Provided by UmmBinat

Categories     One Dish Meal

Time 1h36m

Yield 6 kebobs, 6 serving(s)

Number Of Ingredients 10

1/4 cup fat-free plain Greek yogurt
3/4 tablespoon hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 garlic cloves, minced
1 tablespoon extra virgin olive oil, plus more for brushing
kosher salt & freshly ground black pepper
2 lbs trimmed lean leg of lamb, cut into 1-inch cubes
1 lb small zucchini, halved lengthwise and cut crosswise into 1-inch pieces
greek pita bread, warmed for serving

Steps:

  • In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
  • Add the lamb and stir until evenly coated.
  • Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
  • Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
  • Season lightly with salt and pepper.
  • Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
  • Serve the lamb kebabs with Warm Greek pita bread.

GREEK LAMB KEBABS WITH GARDEN-FRESH DIPPING SAUCE



Greek Lamb Kebabs With Garden-Fresh Dipping Sauce image

Make and share this Greek Lamb Kebabs With Garden-Fresh Dipping Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 30m

Yield 30-35 kebabs

Number Of Ingredients 16

30 -35 wooden skewers (6-8 inches long) or 30 -35 metal skewers (6-8 inches long)
2 1/2-3 lbs ground lamb
1 cup finely chopped onion
1/2 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1 cup plain yogurt
1 cup sour cream
1 large cucumber, peeled and cut into chunks
4 garlic cloves
2 tablespoons chopped fresh mint leaves or 1 1/2 teaspoons dried mint
3 tablespoons olive oil
4 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder

Steps:

  • To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
  • In a large bowl, combine all the kebab ingredients and mix well.
  • Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
  • Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
  • To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.

Nutrition Facts : Calories 144, Fat 12, SaturatedFat 5.1, Cholesterol 32.7, Sodium 160.4, Carbohydrate 1.8, Fiber 0.2, Sugar 1.1, Protein 6.9

LAMB AND ARTICHOKE KEBABS WITH GREEK YOGURT DIP



Lamb and Artichoke Kebabs with Greek Yogurt Dip image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

3/4 cup plus 1 tablespoon extra-virgin olive oil
Juice of 1 1/2 lemons
1 teaspoon smoked paprika
1 teaspoon dried mint
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
Vegetable oil, for the grill
1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick
1 10-ounce package frozen quartered artichoke hearts, thawed
1/2 cup pitted green olives
Kosher salt
1 cup plain Greek yogurt
1/4 cup chopped fresh mint
1 clove garlic, chopped

Steps:

  • Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.
  • Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.
  • Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.

GREEK LAMB KEBABS



Greek Lamb Kebabs image

This is so simple to make, but tastes fantastic. You do need to plan to make this in advance though, because of the long marinading time, but it's definitely worth it. I like to serve these with homemade Tzatziki, pitta and salad.

Provided by SugaredAlmond

Categories     Lamb/Sheep

Time P2DT40m

Yield 6 skewers, 6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs boneless lamb shoulder
2 lemons
2 sprigs rosemary
6 garlic cloves, peeled
1 red chile, sliced
2 tablespoons olive oil
2 medium red onions, peeled
black pepper

Steps:

  • Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
  • Cut each of the onions vertically into 6 wedges.
  • Grate the zest of one of the lemons into a large non-metallic bowl or dish.
  • Juice both lemons, and pour the juice into the dish with the zest.
  • Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
  • Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
  • Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
  • Leave for at least 24 hours, but 48 hours is even better.
  • Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
  • Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
  • Serve with pitta and tzatziki.

Nutrition Facts : Calories 369.2, Fat 29, SaturatedFat 11.2, Cholesterol 81.7, Sodium 72.6, Carbohydrate 9.2, Fiber 2.4, Sugar 2, Protein 19.9

SIMPLE LAMB KEBABS WITH GREEK FLAVORS



SIMPLE LAMB KEBABS WITH GREEK FLAVORS image

Categories     Lamb     Dinner     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 6

2 pounds boneless leg of lamb
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
2 tablespoons minced garlic
1/3 cup roughly chopped fresh marjoram

Steps:

  • 1. Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.) 2. While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed. 3. Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it. 4. While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

GREEK LAMB KEBABS



GREEK LAMB KEBABS image

Categories     Lamb     Dinner

Yield 4

Number Of Ingredients 10

1/4 cup (50ml) lemon juice
2 tbsp (25ml) olive oil
2 garlic cloves, chopped
1 tsp (5ml)dried oregano leaves
1/2 tsp (2ml) each salt and black pepper
2 bay leaves
3/4 lb (375gms) lamb or pork tenderloin
1 small zucchini
1 cup (250ml) grape tomatoes
Tzatziki or crumbled feta cheese

Steps:

  • 1. In a medium bowl, whisk lemon juice with oil, garlic, oregano, salt and pepper. Add bay leaves. Cut meat into 1 inch (2.5 cm) chunks. Add to lemon juice mixture. Stir to evenly coat. Cover and refrigerate at least 4 hours, but preferably overnight. 2. Lightly oil grill and preheat barbeque to medium-high. Slice zucchini into bit-size chunks. Place in a bowl along with grape tomatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Stir. 3. Thread meat onto skewers randomly with zucchini and tomatoes. Place on grill and barbeque, turning occasionally for 8 to 10 minutes. 4. Serve with tzatziki as a dipping sauce sprinkled with feta.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #lamb-sheep     #greek     #1-day-or-more     #european     #summer     #dietary     #seasonal     #meat

Related Topics