Fragrant lamb kebabs recipe

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

Ingredients

For the kebabs
625g (1¼lb) lean minced lamb
2 shallots, diced
50g (2oz) breadcrumbs
fresh parsley, chopped
fresh mint, chopped
1 egg
½tsp cinnamon
½tsp allspice
½tsp cumin
½tsp mace
To serve
½ cucumber
4 tomatoes
4 flat or pitta breads
¼ iceberg lettuce, chopped
bunch coriander, chopped
4tbsp natural yogurt

In a large bowl place the lamb, shallots, breadcrumbs, chopped herbs, egg and spices and use your hands to blend everything together equally. Shape into 8 sausages and place each one onto a metal skewer.

Heat the grill to high and then cook the kebabs under it on each side until brown, in total about 12 minutes.

Thinly slice the cucumber and tomato, then toast the flatbread and cut open.

Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping. 

From Tesco Realfood

More kebab Recipes: 

Minted lamb kebabs with tabbouleh
Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce

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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Saudi Rice with Meat and Chickpeas Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Saudi Rice with Meat and Chickpeas. 

Serves: 6 persons
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

750 g lamb, pieces with bones
8 cups water or 2 liters
2 dried limes
3 small cinnamon sticks
5 whole cloves
10 whole cardamom pods
½ tablespoon ground cumin
½ teaspoon ground black pepper
2 tablespoons ghee
3 medium onions or 500 g, chopped
3 cloves garlic, crushed
1 tin canned chickpeas or 450 g, drained
2 cubes MAGGI® Mutton Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.

Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.

Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.

Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.

Nutritional Information

Fats :     28.00 g
Protein :     34.00 g
Carbohydrate :     97.00 g
Energy :     773.00 Kcal

More Middle Eastern recipes:

Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani

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Vegetable couscous with spiced lamb recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable couscous with spiced lamb Recipe. Enjoy Moroccan food and learn how to make Vegetable couscous with spiced lamb.

Go with the grain and serve couscous with your lamb - it's quick, easy and delicious.

Cooking Time 15 minutes

Ingredients (serves 4)

3 tsp McCormick Middle Eastern spices (Harissa)
2 (about 400g) lamb eye of loin (backstrap)
2 tsp olive oil
290g (1 1/2 cups) couscous
1 tbs coarsely grated lemon rind
310ml (1 1/4 cups) salt-reduced chicken stock
60ml (1/4 cup) fresh lemon juice
340g chargrilled capsicum, cut into thin strips
1 x 280g btl artichoke hearts, drained, halved
1/2 cup chopped fresh continental parsley
130g (1/2 cup) Greek-style natural yoghurt

Method

Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain.

Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined.

Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Good Taste - January 2007, Page 34
Recipe by Alison Roberts

More Couscous Recipes:

Couscous Cakes
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins

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Middle Eastern sticky lamb shank stew recipe

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

Somewhere between a soup and a stew, this is chock-a-block with yummy vegetables. Delicious ladled over fluffy cous cous, serve with extra flat bread to mop up the juices.

Ingredients

1 brown onion
2 celery stick
2 carrots
1 leek
60ml olive oil
4 medium lamb shanks
2 cloves garlic, finely chopped
1 tsp ground fennel
1 tsp ground cumin
1 stick cinnamon
1 tbsp harissa (optional)
pinch saffron
1 1/2 litres chicken stock
400g jap pumpkin
2 parsnips
2 large potatoes
Cous cous to serve
1/2 cup fresh coriander leaves

Method

Preheat oven to 180C fan forced. Chop onion, celery, carrot and leek into medium-sized dice. Heat 2 tablespoons olive oil in a heavy-based casserole dish and brown lamb shanks on all sides. Remove and set aside. Add diced vegetables to the pan and cook over low heat for 5 minutes. Add the garlic, fennel, cumin, cinnamon, harissa and saffron and cook for a further minute. Return shanks to pan, add stock and bring to the boil. Remove from heat and place casserole in oven, uncovered for 1 1/2 hours, until lamb meat is tender and falling off the bones.

Dice the pumpkin, parsnip and potato and place in a large roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat well. Place in the oven for 1 hour or until the vegetables are soft.

Remove the lamb and other roasted vegetables from the oven. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones. Mix the roasted vegetables with the lamb.

Place a large spoonful of cous cous in a shallow bowl and ladle over the lamb and vegetables. Scatter over coriander and serve.

Serves 4

Author: Caroline Velik Photo: Marina Oliphant Source: The Age Monday March 9, 2009 Middle Eastern, 45 mins plus, Contemporary, Healthy, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Dinner

More Middle Eastern recipes:

Arabian Biryani
Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice

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Arabian Biryani Recipe - How to Make Arabian Biryani

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

2 tablespoons clarified butter
4 tablespoons onion, chopped
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
pinch saffron or turmeric
pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless halal lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric

Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley

Method

Preheat the oven to 325 degrees .

Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.

Combine the onion mixture with the yogurt in the blender and puree until smooth. Set aside this mixture aside.

Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.

Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture for 25 minutes at 325 degrees. Garnish before serving.

Chef Osama

More Middle Eastern recipes:

Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice
Chicken Kabouli Al-Batena Style

Save and share Arabian Biryani Recipe

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Kabsa Recipe - How to Make The Best Kabsa

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

Ingredients

3 cup Julienne onion
6 tablespoon olive oil
1 leg of lamb
2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom
6 tomato cut into wedges
3 cup tomato juice
2 teaspoon salt
½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves
6 cup chicken stock
4 cup basmati rice soaked in water.

Garnish:
½ cup whole blanched almonds sautéed in oil
¼ cup raisins
4 tablespoon chopped parsley

Method

Heat oil in large pan over medium heat.

Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.

Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined.

Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil.

Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.

When serving, garnish with the remaining sautéed onion and other items as desired. 

More Middle Eastern recipes:

Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice
Chicken Kabouli Al-Batena Style
Kuwaiti Chicken Biryani
Machboos 

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Minted lamb kebabs with tabbouleh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Minted lamb kebabs with tabbouleh.

Ingredients

1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped

For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice

Preparation:

Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about
10 minutes, turning often, until they are browned all over and cooked through.

Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.

Peel the carrot, then finely chop, along with the beetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.

From Tesco Realfood

More kebab Recipes: 

Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs

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Date and cinnamon stuffed lamb recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Date and cinnamon stuffed lamb Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Date and cinnamon stuffed lamb.

Serves 6

Ingredients

1tbsp olive oil
1 small onion, finely chopped
50g dried dates, roughly chopped
1tbsp freshly chopped rosemary
25g ground almonds
pinch ground cinnamon
½tsp ground cumin
1 whole leg of lamb
1tsp plain flour
600ml lamb stock (fresh or made from cubes)
salt
black pepper
2 garlic cloves, crushed

Preparation:

Heat the oven to Gas 7, 210°C, fan190°C.

Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a puree. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to Gas 5, 190°C, fan170°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

Simmer until it has reduced, then strain the liquid into a gravy boat before serving.

More Lamb Recipes:

Whole lamb stuffed with chickpeas and eggs
Middle eastern lamb & cranberry pizzas
Moroccan-spiced lamb triangles
Marinated Lamb Kebabs
Lamb & broad bean tagine
Middle Eastern roasted lamb shoulder with freekeh

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Whole lamb stuffed with chickpeas and eggs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Whole lamb stuffed with chickpeas and eggs Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Whole lamb stuffed with chickpeas and eggs.

Ingredients

1whole lamb, about 5-6 Kg

For seasoning:-
1 cup saffron mixture ( saffron threads soaked in water)
1 teaspoon grounded black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground dry coriander
1 teaspoon turmeric
Salt
½ cup corn oil

For filling:-
2 tablespoon oil
1 chopped onion
1 cup chickpeas (cooked)
1 cup cashew and pine nuts
½ cup raisin (soaked)
2 green bell peppers (chopped)
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 boiled eggs

Method

- Wash the lamb inside and out then pat dry.
- Mix the saffron water with all the spices and the oil, stir well.
- Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
- In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
- Add green peppers and eggs; season mixture with salt, pepper and spices.
- Preheat oven to 180 C.
- Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
- Garnish with the remaining filling, and serve hot.

More Lamb Recipes:

Middle eastern lamb & cranberry pizzas
Moroccan-spiced lamb triangles
Marinated Lamb Kebabs
Lamb & broad bean tagine
Middle Eastern roasted lamb shoulder with freekeh
Lamb couscous burgers with hummus & couscous tabouli

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Vegetables with Lamb Stew Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetables with Lamb Stew Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Vegetables with Lamb Stew. 

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Serves: 7 persons

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
450 g lamb, cut into large cubes
6 cups water or 1500 ml
2 cubes MAGGI® Flavored Mutton Bouillon
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
3 baby marrows or 300 g, cut into large cubes
2 medium carrots or 300 g, cut into large cubes
2 medium potatoes or 500 g, cut into large cubes
¼ teaspoon ground black pepper
¼ teaspoon seven spices
¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the onion and fry until light golden in color.

Add the garlic, stir for 1 minute or until fragrant then add the lamb cubes and cook for 5 minutes or until lamb is brown.

Add the water and MAGGI® Flavored Mutton Bouillon cubes. Cover and cook on low heat for 1 hour or until meat is almost tender.

Add tomato, tomato paste, zucchini, carrot and potato (add more water if needed) then simmer for additional 15-20 minutes or until meat and vegetables are cooked.

Season with spices, stir gently then serve.

Nutritional Information:

Fats :     15.00 g
Protein :     14.00 g
Carbohydrate :     21.00 g
Energy :     274.00 Kcal

Serving tips :  Serve with vermicelli rice.

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Summer Lamb Kabobs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Summer Lamb Kabobs recipe. Enjoy tasty Middle Eastern grilling recipes and learn how to make Summer Lamb Kabobs.

Lamb and garlic go so well together. In this recipe the combination of herbs and spices complement this meat and make a great family and friend favorite.

Prep Time: 20 Min | Cook Time: 12 Min | Ready In: 8 Hrs 32 Min

Ingredients

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine

Directions

1. Place lamb in a large bowl.
2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
3. Preheat outdoor grill for direct heat.
4. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Nutritional Information

Amount Per Serving  Calories: 406 | Total Fat: 30.3g | Cholesterol: 90mg 

More kebab Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers

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Lamb couscous burgers with hummus & couscous tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb couscous burgers with hummus & couscous tabouli recipe. Enjoy Middle Eastern burger recipes and learn how to make Lamb couscous burgers with hummus & couscous tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

1. Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.
  
2. Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
  
3. Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  
4. Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.
  
5. Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Middle Eastern Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Red Pepper Hummus with Toasted Pita Triangles
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Arabic Breakfast
  
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Middle Eastern Lamb Skewers Recipe

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

Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

YIELD: 4

Ingredients

1 medium onion, quartered
1 clove peeled garlic
4 flat-leaf parsley sprigs
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
pinch of saffron threads
1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving

Preparation

In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.

Michael Solomonov, Food & Wine JUNE 2009

More Middle Eastern Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers

Save and share Middle Eastern Lamb Skewers Recipe

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Marinated Lamb Kebabs with a Chile-Yogurt Sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marinated Lamb Kebabs with a Chile-Yogurt Sauce Recipe. Enjoy tasty & easy Middle Eastern grilling recipes and learn how to make Marinated Lamb Kebabs with a Chile-Yogurt Sauce. 

Cook Time: 8 min | Level: Intermediate

Ingredients

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Chile-Yogurt Sauce:

1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

Directions

To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.

While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.

To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.

Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

Recipe courtesy Caprial and John Pence, Caprial and John's Kitchen, Ten Speed Press, 2002
Show: Sara's SecretsEpisode: Chefs Cook at Home: John and Caprial

More kebab Recipes: 

Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers
Harissa lamb & pepper kebabs

Save and share Marinated Lamb Kebabs with a Chile-Yogurt Sauce recipe

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Marinated Lamb Kebabs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marinated Lamb Kebabs Recipe. Enjoy tasty & easy Middle Eastern salad dishes and learn how to make Marinated Lamb Kebabs.

Cook Time: 15 min | Level: Easy | Yield:  4 to 6 servings

Ingredients

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

Directions

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.

Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.

Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.

Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
    
2009, Ina Garten, All Rights Reserved
Show: Barefoot Contessa - Episode: Go Greek

More kebab Recipes: 

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers
Harissa lamb & pepper kebabs
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad

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Lamb and apricot tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and apricot tagine Recipe. Enjoy tasty Moroccan food and learn how to make Lamb and apricot tagine.  

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  
2. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
  
3. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Moroccan Tagine Recipes:

Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous

Save and share Lamb and apricot tagine recipe 

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Lamb & broad bean tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb & broad bean tagine Recipe. Enjoy tasty Moroccan food and learn how to make Lamb & broad bean tagine.

Preparation Time 20 minutes
Cooking Time 105 minutes

Ingredients (serves 4)

2 tbs olive oil
4 (about 300g each) lamb shanks
2 large red onions, halved, sliced
4 garlic cloves, crushed
1 tbs ground cumin
1 7cm cinnamon stick
2 400g cans Italian diced tomatoes (La Gina brand)
250ml (1 cup) beef stock
375g (2 1/2 cups) shelled fresh broad beans
Salt & freshly ground black pepper
190g (1 cup) couscous
250ml (1 cup) boiling water
1 tsp finely grated fresh lemon rind
1/4 cup loosely packed chopped fresh continental parsley

Method

1. Preheat oven to 170°C. Heat oil in flameproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning, for 2-3 minutes or until browned. Remove from dish, repeat with remaining shanks. Add onions and cook, stirring, for 3-4 minutes or until soft. Add garlic, cumin and cinnamon, and cook for 1 minute or until aromatic.

2. Return lamb shanks to pan. Add tomatoes and stock. Cover, bring to the boil over high heat. Place in oven and cook, turning shanks occasionally, for 1 1/4 hours.

3. Meanwhile, cook broad beans in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain. Rinse under cold running water. Remove the skins. Place the broad beans in a bowl and set aside.

4. Uncover lamb and cook for a further 20-30 minutes or until lamb is falling off the bone and sauce reduces and thickens. Add the broad beans for the last 15 minutes of cooking. Taste and season with salt and pepper.

5. Meanwhile, place couscous in a heatproof bowl. Pour over boiling water while stirring with a fork. Cover, set aside for 3-4 minutes or until liquid is absorbed. Fluff grains with a fork. Add lemon rind, season with salt and pepper, and stir well to combine.

6. To serve, spoon couscous onto serving plates. Top with lamb shank, spoon over sauce and sprinkle with parsley.

Notes
Note: You will need about 1.2kg of fresh broad beans for this recipe.

Source
Good Taste - August 2002, Page 80
Recipe by Kerrie Mullins

More Moroccan Tagine Recipes:

Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

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Moroccan lamb with carrot mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot mash Recipe. Enjoy tasty Moroccan food recipes and learn how to make Moroccan lamb with carrot mash.

Ingredients (serves 4)

1 tbs tomato paste
1/2-1 tbs harissa paste* (depending how hot you like it)
5 tbs (100ml) olive oil
2 garlic cloves
2-3 (4-cutlet) lamb racks
6 large carrots, peeled, roughly chopped
1 tbs honey
1 tbs lemon juice
2 tbs chopped flat-leaf parsley
1 tsp cumin seeds
1 cup (250ml) beef stock
Steamed green beans, to serve

Method

1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.

2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.

3. Preheat the oven to 220°C.

4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.

5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.

6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.

Notes
Available from gourmet food stores.

Source
delicious. - July 2003, Page 82
Recipe by Valli Little

More Moroccan Recipes:

Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe

Save and share Moroccan lamb with carrot mash recipe

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Moroccan chard & lamb pan-fry recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chard & lamb pan-fry Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chard & lamb pan-fry.

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

More Moroccan Recipes:

Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Lamb and Fruit Stew
Moroccan Chicken Tagine

Save and share Moroccan chard & lamb pan-fry recipe

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Moroccan lamb with carrot salad (low-carb)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot salad (low-carb) Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan lamb with carrot salad (low-carb).

Ingredients (serves 4)

2 garlic cloves, crushed
2 tsp sweet paprika
2 tbs sumac*
2 tsp dried oregano
3 tbs (1/4 cup) olive oil
12 French-trimmed lamb cutlets
4 carrots, peeled, thinly sliced
2 tsp cumin
1/4 cup chopped flat-leaf parsley
2 tsp harissa* (optional)
1 tbs red wine vinegar
95g kalamata olives
6 radishes, thinly sliced
Greek-style yoghurt, to serve

Method

1. Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.

2. Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.

Notes
Sumac and harissa are from Middle Eastern and gourmet food stores.
 
Source
delicious. - November 2004, Page 78
Recipe by Valli Little

More Lamb Recipes...

Lamb and Broad Beans Stew
Lamb kofta with mint and garlic yoghurt
Lebanese Lamb Kabobs
Lamb kofta with quke salad & saffron yoghurt
Moroccan Lamb and Fruit
Middle Eastern roasted lamb shoulder with freekeh

Save and share Moroccan lamb with carrot salad (low-carb)

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