Best Lamb Tomato And Mint Kebabs Recipes

Lamb, Tomato, and Mint Kebabs image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Olive oil, for grates
1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
2 teaspoons finely grated lemon zest
Lemon wedges, for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves

Steps:

Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 1 g, Protein 21 g

Moroccan Lamb Kebabs with Tomato-Mint Relish image

Provided by Brad Nichols @bmnich

Number Of Ingredients 19

FOR THE LAMB
1 large onion - grated finely or pureed
3 tablespoon(s) fresh flat-leaf parsley finely chopped
2 tablespoon(s) fresh cilantro finely chopped
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/2 teaspoon(s) paprika
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) cumin
2 pound(s) boneless lamb - cut into 1.5 inch 'cubes' - don't trim too lean!
2 package(s) pita bread (10-12 pitas)
FOR THE RELISH
2/3 cup(s) olive oil
1/2 cup(s) fresh mint - finely chopped stems removed
1/4 cup(s) red wine vinegar
2 medium tomatoes, diced
1 1/2 teaspoon(s) dijon mustard
1/4 teaspoon(s) ground black pepper
1 teaspoon(s) salt or to taste

Steps:

Combine first 8 ingredients in large bowl and whisk together
Add the cubed lamb and massage the marinade into the meat. Cover and place in refrigerator for 2-8 hours
Combine all liquid relish ingredients in a bowl and whisk together. Add in tomatoes and mint and mix thoroughly.
Thread Lamb onto Skewers or sticks. Intersperse some pieces with some fat to help keep the meat moist and basted while cooking.
Fire up the grill to 'High' and preheat. If you have temp control we want to be around 450 degrees for this. If no control hold your hand about 2 inches above the surface of the grill. If you can't slowly count past three without having to pull back your hand - the grill is ready!
wrap pita bread in foil and warm in oven or on upper rack of BBQ
Add lamb skewers the grill - cook about 3 mins then make a 1/4 turn rotation of your skewer - so about 12 mins total cook time for medium
Remove lamb from skewers and serve with Pita bread and tomato-mint relish.

Lamb Kabob with Mint Pesto image

Provided by Food Network

Categories main-dish

Time 4h45m

Yield 16 mini kabobs

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Salt
Freshly ground black pepper
Mint Pesto, recipe follows
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil

Steps:

In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
Preheat the grill or a grill pan on high.
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

Minted Lamb Kabobs image

Provided by Patrick and Gina Neely : Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
1/2 cup olive oil
1/4 cup finely chopped fresh mint
2 tablespoons white wine vinegar
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
1 tablespoon capers, drained
Pinch red pepper flakes
1/2 cup olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

Add the lamb to a large gallon-size resealable plastic bag.
Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.