Best Lemon Honey Lamb Skewers Recipes

Lamb and Melon Kabobs with Minted Honey Marinade image

Provided by TOOLBELT DIVA

Categories Lemon

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs lean boneless leg of lamb or 2 lbs boneless loin lamb
1/4 cup fresh mint leaves
2 tablespoons vegetable oil
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
1 small cantaloupe

Steps:

Cut lamb into 1-inch (2. 5 cm) cubes and place in glass bowl.
In blender, combine mint, oil, vinegar, lemon juice, honey and mustard.
Pour over lamb cubes, tossing to coat well.
Cover and marinate in refrigerator at least 2 hours, or up to 8 hours.
Drain lamb, reserving marinade.
Peel and cut cantaloupe into 1-inch (2. 5 cm) cubes.
Thread melon and lamb pieces alternately onto sharp, thin skewers.
(Note: Lamb skewers can be prepared ahead, arranged on baking sheet with reserved marinade spooned over top, covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before grilling) Place kabobs on greased grill over medium heat.
Cook for 5 minutes, turning occasionally and brushing with reserved marinade.

Nutrition Facts : Calories 452.5, Fat 20.1, SaturatedFat 6.2, Cholesterol 142.9, Sodium 285.9, Carbohydrate 19, Fiber 1.5, Sugar 17.6, Protein 47.9

Spiced Lamb Skewers With Lemony Onions image

Provided by Alison Roman

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons ground turmeric
1 small red onion, thinly sliced
1 teaspoon ground sumac (optional)
5 tablespoons fresh lemon or lime juice
1 cup full-fat Greek yogurt
Olive oil, for drizzling
1 cup cilantro, tender leaves and stems
1/2 cup pitted black olives, finely chopped
Lavash, pita or flatbread, for serving
Pickled cabbage, cucumbers, peppers or a mix, for serving

Steps:

Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.