Best Herbed Lamb Kabobs Recipes

Herbed Lamb Kebabs with Yogurt Sauce image

Yield Serves 2

Number Of Ingredients 10

a 3/4 pound piece of boneless lamb shoulder, trimmed
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup olive oil
eight 8-inch wooden skewers, soaked in water for 15 minutes
2 tablespoons plain yogurt

Steps:

Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.

Lamb Kebabs with Herbed Yogurt image

Provided by Martha Stewart

Time 3h

Number Of Ingredients 15

3 tablespoons sumac
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tablespoons ground Aleppo pepper
2 pounds ground lamb (85 percent lean)
1 white onion, finely chopped (1 1/2 cups)
1 tablespoon minced garlic (from 3 cloves)
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped
Fresno chile
Kosher salt
1/2 cup finely chopped fresh parsley or dill, or both
1 cup plain yogurt (not Greek)
1 teaspoon finely grated lime zest, plus 1/2 teaspoon fresh juice
Extra-virgin olive oil

Steps:

Combine sumac, cumin, coriander, and Aleppo pepper. In a large bowl, combine 1/4 cup mixture, lamb, onion, garlic, cilantro, chile, and 2 tablespoons salt; thoroughly incorporate with your hands. Refrigerate, covered, at least 3 hours and up to 1 day.
Herbed Yogurt:Stir parsley and dill into yogurt. Add lime zest and juice; season with salt. (Can be made-ahead and refrigerated in an airtight container up to 3 days.)
Preheat a grill to medium-high. Working with about 1/3 cup at a time, form mixture into roughly 3-inch ovals; thread onto skewers. (You should have about 16 kebabs.) Transfer to a tray lightly coated with oil; turn kebabs to lightly coat all sides. Grill, turning occasionally, until charred in spots and a thermometer inserted in thickest parts reaches 140 degrees, 10 to 12 minutes. Dust with remaining spice mixture. Drizzle Herbed Yogurt with olive oil and serve with the kebabs.

Curry-Yogurt Marinated Lamb Kebabs image

Provided by Martha Stewart

Number Of Ingredients 11

2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
2 large zucchini, cut into 1 1/2-inch pieces
2 large summer squash, cut into 1 1/2-inch pieces
1 cup whole milk yogurt, preferably Greek-style
Zest and juice of 1/2 lime
1/2 teaspoon honey
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
2 tablespoons finely minced onion
2 tablespoons roughly chopped fresh mint leaves
Coarse salt and freshly ground pepper

Steps:

Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

Herbed Lamb, Tomato, and Zucchini Kebabs image

Yield Makes 4 servings

Number Of Ingredients 12

1 large garlic clove
1 1/2 teaspoons salt
1/4 cup plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons black pepper
1 cup plus 2 tablespoons olive oil
1/4 cup finely chopped fresh thyme leaves
1 1/2 tablespoons finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3 medium zucchini (1 1/2 lb total)
24 large cherry tomatoes (3/4 lb total)
Special Equipment
16 (12-inch) wooden skewers, soaked in warm water 1 hour

Steps:

Mince garlic and mash to a paste with salt using a large heavy knife.
Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).