Best Grilled Lamb Kebabs With Cumin And Cinnamon Recipes

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KOFTA KEBABS



Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

  • Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

GRILLED LAMB KEBABS



Grilled Lamb Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 large onion, quartered
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces)
Vegetable oil, for the grill
Flaky salt, for sprinkling
Tzatziki, for serving

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 KABOBS



Grilled Lamb Kabobs image

These Grilled Lamb Kabobs are a must for summer grilling. Lamb chunks are tossed in a Mediterranean marinade so they're tasty, tender & juicy!

Provided by Yumna Jawad

Categories     Main Course

Time 4h25m

Number Of Ingredients 11

1 yellow onion (½ grated and ½ cut into chunks)
3 garlic cloves (minced)
3 tablespoons olive oil
1 lemon (zested and juiced)
1 teaspoon cumin
¼ teaspoon ground paprika
¼ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pound boneless lamb loin or boneless leg of lamb (trimmed and cut into 1-inch cubes)
Fresh dill (for serving)

Steps:

  • In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
  • Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
  • Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.

Nutrition Facts : Calories 321 kcal, Carbohydrate 6 g, Protein 30 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 390 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON



Grilled Lamb Kebabs with Cumin and Cinnamon image

I love this lamb dish. The flavors sound unusual, but they compliment the meat nicely. I first tasted this last summer at a cook out. I begged for the recipe and got it from the hostess.

Provided by yooper

Categories     Southwest Asia (middle East)

Time 1h6m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon ground cinnamon
1 (3 1/2 lb) sirloin half leg of lamb, bone removed,fat trimmed,meat cut into 1 1/4 to 1 1/2 inch pieces
6 12 inch metal skewers

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 KOFTA KEBABS



Grilled Kofta Kebabs image

Kofta is a classic dish found throughout the Middle East, Mediterranean, Balkans and Southeast Asia. The word kofta comes from the Persian word koofteh, which means pounded meat. Kofta is typically made with ground meat such as lamb, beef or even chicken (although there are vegetarian and fish versions too), which is mixed with herbs and spices and shaped into balls or cylinders. I make my kofta using a combination of lamb and beef with warm spices such as cinnamon and allspice, then skewer and grill them for a nice smoky flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 medium onion
1 slice bread (white or whole wheat)
2 tablespoons milk
1 pound ground beef
1 pound ground lamb
1 cup fresh parsley, chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon sumac
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Neutral oil, for the grill grates
1 cup whole-milk yogurt
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1 clove garlic, grated
Warm pita, sliced tomatoes, fresh parsley leaves and thinly sliced onion, for serving

Steps:

  • For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
  • Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
  • Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
  • For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
  • Prepare a grill for medium-high heat.
  • Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
  • Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

GRILLED LAMB KEBABS WITH CORIANDER AND CUMIN



Grilled Lamb Kebabs with Coriander and Cumin image

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 9

1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces
4 bamboo skewers, soaked in water 10 minutes

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 KEBABS WITH CUMIN AND CINNAMON



Grilled Lamb Kebabs with Cumin and Cinnamon image

Categories     Lamb     Low Carb     Summer     Grill/Barbecue     Cinnamon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 3 1/2-pound sirloin half leg of lamb, bone removed, fat trimmed, meat cut into 1 1/4- to 1 1/2-inch pieces
6 12-inch metal skewers

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.

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