LAMB SKEWER MARINADE RECIPES

MIDDLE EASTERN LAMB SKEWERS RECIPE - MICHAEL SOLOMONOV ...

Middle Eastern Lamb Skewers Recipe - Michael Solomonov ... image

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.Plus: 20 Smart Tips for Everyday Grilling More Kebab Recipes

Provided by Michael Solomonov

Total Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 medium onion, quartered
1 peeled garlic clove
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

Steps:

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.

YOGURT-MARINATED LAMB SKEWERS RECIPE | MYRECIPES

Yogurt-Marinated Lamb Skewers Recipe | MyRecipes image

Yogurt is marinade magic: Its mild lactic acid tenderizes meat and keeps it moist. This version, flavored with Indian spices, takes just a few minutes to make the night before.Wine pairing: Kukkula 2013 Pas de Deux Grenache/Syrah (Adelaida District, Paso Robles; $45)

Provided by MyRecipes

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

1?½ cups plain whole-milk Greek yogurt
2 tablespoons lime juice (from 1 lime)
1 tablespoon Madras curry powder
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon cayenne
1?½ tablespoons minced garlic, divided
2 pounds boned lamb shoulder, cut into 1 1/2-in. pieces
Chopped fresh mint
Persian cucumber slices
Pita bread

Steps:

The night or morning before you want to eat these skewers, stir together yogurt, lime juice, curry powder, cumin, salt, cayenne, and 1 tbsp. garlic in a large bowl. Transfer 3/4 cup spiced yogurt to a small container and chill until ready to use.
Stir remaining 1/2 tbsp. garlic into yogurt mixture in bowl. Add lamb pieces and stir to coat evenly. Cover and chill at least 8 hours and up to overnight.
Preheat a grill to medium-high (about 450°), then oil grate well with a wad of oiled paper towels. Remove lamb pieces from marinade (discard marinade) and thread onto six 12-in. skewers. Grill, uncovered, until charred outside and just cooked through (cut to test), about 5 minutes per side.
Sprinkle skewers with mint and serve with cucumber slices, pita, and reserved yogurt mixture (thinned with a little milk or water if you like).

Nutrition Facts : Calories 274 calories, CarbohydrateContent 2.7 g, CholesterolContent 105 mg, FatContent 12 g, FiberContent 1 g, ProteinContent 36 g, SaturatedFatContent 4.3 g, SodiumContent 439 mg

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