Best Grilled Lamb Kebabs Recipes

GRILLED LAMB KEBABS WITH CORIANDER AND CUMIN

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
• Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP

Steps:

• Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
• Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
• In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
• Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
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GRILLED LAMB KEBABS

Steps:

• Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
• Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.

GRILLED LAMB KEBABS WITH SMOKY PEACHES

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the grill for 3 to 4 seconds), you are 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.)
• Mix the yogurt and mint together in a small bowl and set aside.
• Trim the lamb of most but not all fat and cut it into 32 large chunks, about 1 inch square. Add them to a large bowl with the olive oil, curry powder, salt and pepper, and toss well to coat, then thread onto 4 skewers.
• Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
• At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per 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 cooked to your liking - remove from the heat when it is slightly less done than you want it to be when you eat it.)
• Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

GRILLED LAMB KEBABS WITH TURKISH FLAVORS

Steps:

• Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
• Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
• Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
• When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

GRILLED GROUND LAMB KEBABS WITH FRESH HOT-PEPPER PASTE

Steps:

• Combine lamb, onion, parsley, cilantro garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour.
• Prepare barbecue (medium-high heat). Drain skewers. Form generous 1/4 cup lamb mixture into 3-inch-ling sausage around center of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste.

GRILLED LAMB KOFTA KEBABS OR PANINI W PISTACHIOS AND SPICY SALAD

Steps:

• If your using bamboo skewers, soak them in cold water while you prepare the meat. Place lamb in a food processor with thyme, chili, cumin, sumac, (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios, put lid on and keep pulsing until mixture looks like ground meat.
• Divide the meat into four equal pieces and, with damp hands, push and shape the meat around and along the skewer. Place little indents in the meat with your fingers as you go-this will give it a better texture when cooking.
• In a bowl, mix greens and mint. In another, combine the sliced onions with a pinch of salt and pepper and a squeeze of lemon juice. Mix well, then stir in the parsley.
• Grill the kebabs until golden on all sides. Dress the greens and mint with a splash of olive oil, a squeeze of lemon juice and salt and pepper.
• Meanwhile, warm flatbreads for 30 seconds on your griddle pan or under broiler, then divide between plates and top each with some dressed salad leaves and onions.
• When your kebabs are cooked, slip them off their skewers onto flatbreads. Sprinkle with the rest of sumac,chili,cumin,fresh thyme and a little salt and pepper. Drizzle with yogurt before rolling up and serving.

GRILLED LAMB KEBABS WITH TOMATOES, ZUCCHINI, AND YOGURT SAUCE

Steps:

• 1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.
• 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
• 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
• 4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

Steps:

• Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2 inch glass baking dish.
• Add lamb to dish and toss to coat well with oil mixture.
• Let marinate at room temperature for 1 hour or refrigerat 1 1/2 to 4 hours, tossing occasionally.
• Prepare barbecue (medium heat) or prehat broiler.
• Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer).
• Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

GRILLED LAMB SHASHLIK KEBABS RECIPE

Steps:

• Pound lamb pieces into 1/3" thick slices. Cut onion into 8ths and remove outer pieces for use. Need 24 onion pieces. Reserve rest of onion for another use. Put meat in sealable plastic bag with onion, thyme, pepper, olive oil. Mix well. Seal and refrigerate. Can be refrigerated for several days. Heat grill and Preheat oven to 150 degrees. Alternately thread lamb and onion slice onto skewer. Sprinkle with salt and grill, 3 minutes each side. Move to a baking sheet into warm oven to rest. Sprinkle with lemon juice and serve.

GRILLED CURRIED LAMB SHISH KEBABS

Steps:

• Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies.
• You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
• Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
• In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
• When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
• Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
• Enjoy with rice and a salad for a terrific and simple summer meal.

GRILLED PEACH AND AMERICAN LAMB KEBABS

Steps:

• Place the lamb and onion in a large pan.
• In a bowl combine the jam, balsamic vinegar, rosemary, garlic, red wine vinegar, olive oil, salt, and pepper. Pour the mixture over the lamb and onions and toss to coat. Cover and refrigerate for 4 to 8 hours.
• Remove the meat from marinade and discard the marinade.
• Thread 4 lamb cubes on each skewer, alternating with the onion pieces.
• Grill the kebabs about 4 minutes per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand.
• Grill the peaches cut-side down until brown and juicy.
• Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.

CUCUMBER-DILL MARINADE WITH GRILLED LAMB KEBABS

Steps:

• Reserve 1 1/2 cups dip as serving sauce. In a large resealable plastic bag, combine remaining 1 cup dip, lamb, zucchini, and onion. Close and shake to thoroughly coat meat and vegetables. Let marinate 30 minutes at room temperature. (Can be stored in refrigerator up to 24 hrs in advance.)
• When ready to cook, heat a lightly-oiled grill pan over medium heat. Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers. Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total. (You may have to do this in batches.)
• Serve immediately over rice or with flatbread and pass reserved sauce on side.
• Serving Suggestion: Steamed rice, rice pilaf, or pita bread.
• In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.