Best Spiced Skewered Lamb Recipes

SKEWERED LAMB WITH SPICY POMEGRANATE-RIOJA RED WINE VINAIGRETTE AND MINT-ALMOND RELISH

Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish image

Provided by Bobby Flay

Time 2h20m

Yield 4 appetizer servings

Number Of Ingredients 17

Ingredients

1 cup canola oil
1 head garlic, cloves separated, peeled and coarsely chopped
2 tablespoons chopped fresh parsley
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 pound lamb loin, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 1/2 cups pomegranate juice
1 1/2 cups Rioja red wine
1 teaspoon whole black peppercorns
2 sprigs fresh thyme
1 tablespoon plus 1 tablespoon clover honey
2 tablespoons Dijon mustard
2 tablespoons aged sherry vinegar
1/4 cup lightly toasted almonds, finely chopped
1/4 cup packed fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper

Steps:

For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better.
For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup. Remove the syrup from the heat and cool. Remove the thyme and peppercorns with a spoon.
Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month. Yield: about 1 cup.
Remove the lamb from the refrigerator 30 minutes before grilling.
Preheat a charcoal grill for direct grilling. Remove the lamb from the marinade and pat dry with paper towels. Sprinkle the lamb with salt and pepper on both sides. Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat. Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side. Transfer the lamb to a sheet pan. Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes.
For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.
Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish.

SPICED GROUND MEAT SKEWERS

Spiced Ground Meat Skewers image

These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which are named for the Turkish city from where they're said to have originated. Adana kebabs are traditionally made from hand-minced lamb that's been larded with lamb tail fat, but the flavors of cumin, red chile flakes and sumac are just as delicious with regular ground lamb, or even ground beef or turkey. The trick to getting a pleasing, springy texture is to knead the meat and seasonings until the mixture feels sticky. Keep everything cold, and then wet your hands when you form the meat around the skewers. Cooking the kebabs over charcoal adds a compelling smokiness, but using the highest heat on your gas grill will also work well.

Provided by Melissa Clark

Categories skewers and kebabs, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound cold ground meat, such as lamb, beef, turkey or a combination
2/3 cup finely minced or grated white onion
2 garlic cloves, finely grated, pressed or minced
2 tablespoons finely chopped fresh cilantro or parsley, plus more for garnish
1 1/4 teaspoons ground cumin
1 teaspoon ground sumac (see Tip), plus more for serving
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon Urfa or Aleppo pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon (optional)
Flaky sea salt, for serving

Steps:

In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.

SPICED LAMB SKEWERS

Spiced Lamb Skewers image

Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad.

Provided by English_Rose

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 lamb steaks, cut into chunks
4 garlic cloves, crushed
4 tablespoons olive oil
1 tablespoon ground coriander
2 teaspoons cumin
1/2 teaspoon paprika
3 tablespoons parsley, chopped
3 tablespoons lemon juice

Steps:

Mix all the marinade ingredients together until well blended.
Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
Cover well and chill until ready to cook.
Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.

Nutrition Facts : Calories 90.7, Fat 9.4, SaturatedFat 1.3, Sodium 3.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.3, Protein 0.5

SPICED LAMB SKEWERS WITH LEMONY ONIONS

Spiced Lamb Skewers With Lemony Onions image

This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.

Provided by Alison Roman

Categories dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

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.