GREEK STYLE LAMB KEBABS RECIPES

Name: Greek Lamb Souvlaki Kebabs
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Array
Ingredients: 2 cloves garlic crushed; 1 teaspoon table salt; 1/2 teaspoon dried dill; 1/2 teaspoon dried oregano; 1 pinch cinnamon; 1 pinch ring black pepper; 1 lemon; 1 1/8 pounds lamb lean, cut into bite sized chunks; 2 tablespoons vegetable oil

GREEK LAMB SOUVLAKI KEBABS | PARTNERS.ALLRECIPES.COM

Greek Lamb Souvlaki Kebabs | partners.allrecipes.com image

Greek Lamb Souvlaki Kebabs once Garlic, Table Salt, Dried Dill, Dried Oregano, Cinnamon, pitch Black Pepper, Lemon, Lamb, Vegetable Oil

Provided by Kitchen Sanctuary

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

Nutrition Facts : Calories 420 calories, CarbohydrateContent 4 grams, CholesterolContent 90 milligrams, FatContent 36 grams, FiberContent 1 grams, ProteinContent 22 grams, SaturatedFatContent 13 grams, SodiumContent 660 milligrams

SIMPLE LAMB KEBABS WITH GREEK FLAVORS RECIPE - NYT COOKING

Simple Lamb Kebabs With Greek Flavors Recipe - NYT Cooking image

In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You’ll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.

Provided by John Willoughby And Chris Schlesinger

Total Time 30 minutes

Yield 4 entree servings

Number Of Ingredients 6

Ingredients

2 pounds boneless leg of lamb
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
2 tablespoons minced garlic
1/3 cup roughly chopped fresh marjoram

Steps:

Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking — remove from the heat when it is just slightly less done than you want it to be when you eat it.
While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

Nutrition Facts : @context http//schema.org, Calories 782, UnsaturatedFatContent 43 grams, CarbohydrateContent 7 grams, FatContent 65 grams, FiberContent 3 grams, ProteinContent 43 grams, SaturatedFatContent 18 grams, SodiumContent 691 milligrams, SugarContent 1 gram

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In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You’ll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.
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While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

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Greek Lamb Souvlaki Kebabs once Garlic, Table Salt, Dried Dill, Dried Oregano, Cinnamon, pitch Black Pepper, Lemon, Lamb, Vegetable Oil
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