Lebanese Lamb Kabobs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lamb Kabobs Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Lamb Kabobs. 

To give dinner kabobs a touch of Lebanese influence, combine ground lamb with fresh herbs, onion, and bread crumbs, and then shape the mixture into logs before you skewer and grill. Cucumber and yogurt team up as a garden-fresh sauce to be served with the kabobs. Lamb is a great source of protein and essential vitamins and minerals.

Ingredients

1 small onion, finely chopped
1/2 cup soft bread crumbs
4 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano
2 teaspoons snipped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper (optional)
2 eggs, beaten
1-1/2 pound ground lamb
1/2 of a small peeled and seeded cucumber (optional)
3/4 cup plain yogurt (optional)
Thinly sliced cucumber (optional)
Salt and pepper (optional)

Directions

1. Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.

2. Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.

3. In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.

4. Tip: For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.

Recipe source BHG.com

BBQ Lamb Kabobs - Kabob Chicken - Doner kebab

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Tandoori lamb kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tandoori lamb kebabs recipe . Enjoy tasty Middle Eastern food and learn how to make tasty dish of Tandoori lamb kebabs.

Equipment
You'll need 8 pre-soaked bamboo skewers

Ingredients (serves 8)

300g lamb mince
2cm piece ginger, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 tablespoons tandoori curry paste
1/3 cup plain, natural yoghurt
olive oil cooking spray

Method

1. Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.

2. Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

3.  Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes. Serve with raita (see related recipe).

Notes

Use wet hands when shaping mince into sausages to prevent the mixture sticking to your hands.

Source
Super Food Ideas - October 2007, Page 42
Recipe by Alison Adams
 
Doner kebab - Beyti Kebab - Harissa lamb & pepper kebabs recipe

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Chicken masala skewers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken masala skewers Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Chicken masala skewers.  

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Easy
Serves 4
Prep 15 mins
Cook 12 mins Plus marinating if you have time
Low-fat, Super healthy

Ingredients
150ml 0% fat Greek yogurt
2 tbsp masala paste
handful of coriander leaves, chopped, plus extra leaves to serve
juice 1 lime , pinch of zest, plus wedges to serve
4 skinless, boneless chicken breasts , each cut into 6 chunks
wholemeal chapatis , to serve

FOR THE SALAD
250g pack cherry tomatoes , hulled or quartered
1 red onion , finely chopped
1 cucumber , cut into chunks

Method
1. In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

2. Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

3. Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

Try

Up the veg count
Add chunks of courgette, cubes of pepper or onion wedges to the skewers.

Nutrition per serving
227 kcalories, protein 39g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 2g, sugar 6g, salt 0.77 g

Recipe from Good Food magazine, July 2010. 


Baked chicken & lamb skewers - Twice-spiced coriander chicken skewers recipe - Traditional Chicken Shish Kebabs

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Harissa lamb & pepper kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Harissa lamb & pepper kebabs Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Harissa lamb & pepper kebabs. 
 
Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Easy
Serves 4
Prep 15 mins
Cook 8 - 10 mins
Low-fat

Ingredients
2 tbsp harissa paste
400g lamb steak, trimmed of any fat and chopped into chunks
2 red peppers , chopped into large chunks
2 red onions , each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous , flavoured or plain
PLUS 1 tbsp olive oil

Method
1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Nutrition per serving
351 kcalories, protein 25g, carbohydrate 41g, fat 11 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.26 g

Recipe from Good Food magazine, May 2010. 

Doner kebab - Beyti Kebab - BBQ Beef Shish Kebab Recipe

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Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

The Lebanese Recipes Kitchen (The home of Tasty Middle Eastern/Lebanese Food Recipes) invites you to try Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap recipe. Enjoy easy and delicious Middle Eastern cooking and learn how to make Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap.

Cook Time: 15 min  Level: Intermediate  Yield: 4 servings

Ingredients

1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping tablespoons fresh thyme leaves
1 level tablespoon ground chili pepper
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
Sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
A bunch of fresh flat-leaf parsley, leaves picked
Extra-virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping tablespoons plain yogurt

Directions

Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.

Middle Eastern spiced lamb and vegetable skewers recipe - BBQ Lamb Kabobs - Kefta Kabob Recipe

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Kabob Chicken - Traditional Chicken Shish Kebabs

Grilling with some Chicken Shish Kabob! The fun part about Chicken Kebabs is that you can make them with just about any vegetable ( bell peppers, onions, tomatoes, and mushrooms) For these Shish Kabobs I went for a colorful array of vegetables including red, green, and purple bell peppers, and some onion. I love to eat grilled vegetables they taste very good.

Ingredients
4 - 5 pounds of Boneless Skinless Chicken Breast
1 Large Green Pepper
2 Small Red Peppers
2 Small Purple Peppers
2 Spanish Onions
2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…)

Equipment used for this recipe
Metal Skewers or Wood Skewers
Large Platter
Knife
Cutting Board
Grill Wok
2 Zip Lock bags

Preparation
1. Cut up your chicken breast into bite size chunks and throw them into a zip lock bag. Then pour in enough marinade to cover all of the chicken. Place in the fridge to marinate.

2. Cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size. Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables. Place your chicken and vegetables in the fridge to marinate over night.

3. After your vegetables and chicken are done marinating it is time to start kabobing them. You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken. So on and so on. Another option if you have a grill wok is to just throw them in your wok and cook everything up that way. That will save you time from having to kabob everything which can be time consuming.

4. Now you have to just grill everything up. Be sure to turn your Shish Kabobs ever now and then so that they cook evenly. To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside.

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