Best Greek Lamb Kebabs With Garden Fresh Dipping Sauce Recipes

Greek Lamb Kebabs With Garden-Fresh Dipping Sauce image

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

Greek Lamb Kebabs image

Provided by SugaredAlmond

Categories Lamb/Sheep

Time P2DT40m

Yield 6 skewers, 6 serving(s)

Number Of Ingredients 8

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.