Best Spicy Lamb Kabobs Recipes

SPICY LAMB KABOBS

Spicy Lamb Kabobs image

This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. -Melinda Winner, Joffre, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 32

Ingredients

1 large cucumber
2 cups sour cream or plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon pepper
KABOBS:
2 cups buttermilk
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
1 teaspoon minced fresh sage
1/2 teaspoon salt
2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
16 cubes fresh pineapple (1-inch)
16 cherry tomatoes
SALAD:
8 cups torn leaf lettuce
2 cups torn romaine
2 cups torn Bibb or Boston lettuce
1/2 large sweet onion, sliced
1/2 medium red onion, finely chopped
1 medium tomato, chopped
1/2 cup bean sprouts
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/2 cup crumbled feta cheese
1/4 cup butter, softened
2 tablespoons honey
4 pita breads (6 inches), halved and warmed

Steps:

Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.

Nutrition Facts : Calories 610 calories, Fat 30g fat (15g saturated fat), Cholesterol 147mg cholesterol, Sodium 729mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 5g fiber), Protein 39g protein.

SPICY LAMB KABOBS WITH TURKISH CACIK

Spicy Lamb Kabobs With Turkish Cacik image

Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.

Provided by JackieOhNo

Categories Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lamb, cubes about 1 inches each
2 green peppers
2 pints cherry tomatoes
2 onions
2 tablespoons lemon juice
1/2 cup olive oil
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
1 pinch ground red pepper or 1 pinch cayenne
2 cucumbers, peeled and grated
16 ounces cold plain yogurt
2 garlic cloves, minced
1 tablespoon of fresh mint
salt
olive oil

Steps:

Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.