Best Spicy Lamb Shish Kebabs With Greek Pita Bread Recipes

GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
• Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
• Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
• Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
• Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
• Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
• Gather the ingredients.
• Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.

LAMB SKEWER PITAS

Steps:

• Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
• Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
• To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
• In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)

Steps:

• To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
• Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it's best to leave the kebabs in the fridge overnight).
• To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
• Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
• While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
• you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
• To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
• Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

SPICY LAMB KEBABS (LOW FAT)

Steps:

• Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.
• Prepare grill to medium-high heat.
• Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.