Shish Kebab / Lamb Kebabs Recipe

Serves 6

Sunday is kebab day in the Lebanese mountains and these kebabs are often on the menu, served with hummus and salad.

Ingredients

800 g lamb, meat from the leg, skinned, trimmed of most of the fat and cut into chunk as about 3 cm squared
1 tsp Adonis Barbeque Spices
Sea salt
Baby onion
1 large pita bread, opened at the seam


Cooking instructions

Put the meat in a mixing bowl. Add the Adonis seasonings and salt and to taste. Let it marinate for about 2 hours.

Thread the meat onto 8 skewers, inserting a peeled baby onion in between every two pieces of meat. Grill over high heat for 3-4 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the meat off the skewers onto the bread. Serve immediately.

Sirloin and Vegetable Kebabs Recipe

Photo: Sirloin and Vegetable Kebabs Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Sirloin and Vegetable Kebabs Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Sirloin and Vegetable Kebabs. 

Yield Serves 4

Ingredients

4 teaspoons whole coriander seeds, finely ground
4 teaspoons anise seeds, finely ground
1 tablespoon minced garlic
1 tablespoon ground paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Salt
1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes
20 small white button mushrooms (10 ounces)
12 red pearl onions (3 ounces), peeled and cut in half lengthwise
Freshly ground black pepper

Directions

Preheat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.

In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.

Divide steak among four skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another four skewers; thread.

Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.

Martha Stewart Living, September 1998  

More Middle Eastern Food Recipes:

Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty

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Lamb kebabs with couscous and mint-yoghurt sauce recipe

Photo: Lamb kebabs with couscous and mint-yoghurt sauce recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb kebabs with couscous and mint-yoghurt sauce Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb kebabs with couscous and mint-yoghurt sauce .

Preparation Time 720 minutes
Cooking Time 10 minutes

Equipment

You'll need 12 wooden skewers soaked in water for one hour. 

Ingredients (serves 6)

8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
80ml (1/3 cup) lemon juice
3 garlic cloves, crushed
2 tsp dried mint leaves
60ml (1/4 cup) olive oil
250g thick Greek yoghurt
5 tbs chopped fresh mint
2 cups couscous
400ml stock or water
40g butter
2 tsp ras el-hanout* (a blend of powdered spices)
1 tbs cumin seeds
1 tbs sesame seeds
1 tbs sea salt
Mint leaves, torn, to serve 

Method

Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.

Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.

Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.

Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.

Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.

Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

Notes
Begin this recipe the day before. * Available from Middle Eastern stores and spice stores.

Source
delicious. - January 2003, Page 228
Recipe by Valli Little
 
More Middle Eastern Food Recipes:

Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers

Save and share Lamb kebabs with couscous and mint-yoghurt sauce recipe

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Chicken kebabs with lemon and coriander couscous recipe

Photo: Chicken kebabs with lemon and coriander couscous recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken kebabs with lemon and coriander couscous Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken kebabs with lemon and coriander couscous. 

Recipe facts:
takes: 20 mins to prepare and 10 mins to cook, 1 hr to cool
Serves: 4

Ingredients

4 skinless chicken breasts
1tbsp olive oil
1 clove garlic, crushed
1tsp ground coriander
1tsp ground ginger
1tsp cinnamon
pinch of cayenne pepper
For the syrup
juice of 2 lemons
250g couscous
3tbsp fresh coriander, chopped
100g pitted black olives, chopped
seasoning

Directions

If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1tbsp lemon juice and seasoning allow to marinate for 10 minutes or 1 hour if you have time.

Preheat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minutes turning occasionally or until cooked.

Meanwhile, prepare the couscous to the packet instructions, then fluff up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.

Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

TESCO realfood

More Middle Eastern Food Recipes:

Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers
Good Karma Schawarma

Save and share Chicken kebabs with lemon and coriander couscous recipe

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Paprika lamb kebab wraps recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Paprika lamb kebab wraps recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Paprika lamb kebab wraps. 

For take-away taste at home, try these paprika lamb kebab wraps.

Preparation Time 10 - 25 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

8 (about 600g) lamb fillets,
cut into 3cm pieces
1 tbs lemon juice
1 tbs sweet paprika
2 tsp dried oregano
1 garlic clove, crushed
1 tbs olive oil
4 pita bread
1 small butter lettuce, leaves separated
1 red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
1 Lebanese cucumber, cut into ribbons
Natural yoghurt, to serve

Method

Combine the lamb, lemon juice, paprika, oregano, garlic and oil in a medium glass or ceramic bowl. Cover and set aside for 15 minutes to marinate.

Heat oil in a large frying pan over high heat. Add one-third of the lamb and cook, turning occasionally, for 1-2 minutes or until brown all over and cooked to your liking. Transfer to a plate.

Repeat in 2 more batches with the remaining lamb. Remove from heat and set aside for 5 minutes to rest.

Place a pita bread on each serving plate. Top with the lettuce, capsicum, onion and cucumber. Add a dollop of the yoghurt and top with a few pieces of the lamb. Roll up to enclose the filling. Serve immediately.

Source
Notebook: - February 2008, Page 142
Recipe by Sarah Hobbs

More Middle Eastern Recipes:

Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers
Good Karma Schawarma
Falafel in Pita with Yogurt Sauce 

Save and share Paprika lamb kebab wraps recipe

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Home-style doner kebab recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Home-style doner kebab Platter recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Home-style doner kebab.

Ingredients (serves 4)

500g lean lamb mince
3 garlic cloves, crushed
1 tbs plain flour
2 tbs each olive oil and chopped parsley
2 tsp each ground cumin and cinnamon
3 tsp ground coriander
1 egg, beaten
Lemon, warmed pita, salad, natural yoghurt and mint, to serve

Method

Preheat grill to medium-high. Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl. Press into an even layer in the pan.

Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through. Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.

Source
delicious. - March 2007, Page 78
Recipe by Valli Little  

More Middle Eastern Food Recipes:

Middle Eastern Chickpea Platter
Middle Eastern Roast Lamb with Tahini Sauce
Saffron & chickpea pilaf
“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb  

Save and share Home-style doner kebab recipe

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Iskender kebab recipe - how to make Iskender kebab

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Iskender kebab recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Iskender kebab. 

Turkey is famous for its delicious, delicately spiced kebabs and this version is a favorite.

Preparation Time 30 - 150 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

2 brown onions, coarsely grated
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
800g lamb eye of loin (backstrap), cut into 3cm pieces
260g (1 cup) Greek-style natural yoghurt
2 garlic cloves, crushed
2 tsp sweet paprika
1/4 tsp chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
125ml (1/2 cup) water
1 x 400g loaf Turkish bread
2 tomatoes, halved
4 long fresh green chillies
Shredded iceberg lettuce, to serve
Bought tabouli, to serve

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous. 

Total Time: 1 hr 18 min
Prep 40 min
Inactive 15 min
Cook 23 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers

Directions

Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Steppin' Up to Spring

More Middle Eastern Food Recipes:

Turkey with Kabsah Spices
Lamb Rack With Maghrabia Biryani (served with Torlly)
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike

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Lamb Kabobs with Tzatziki Sauce

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Kabobs with Tzatziki Sauce Recipe. Enjoy Middle Eastern grilling and learn how to make Lamb Kabobs with Tzatziki Sauce.

Cook Time: 8 min | Yield: 6 servings (makes roughly 12 kabobs)

Ingredients

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb 2 scallions, finely chopped
2 teaspoons onion powder 2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon dried thyme

Directions

Salt and freshly ground black pepper Oil, for brushing 1 bag pita bread, at least 6 loaves

Tzatziki Sauce, recipe follows

Preheat grill to high.

Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce

2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Special equipment: food processor Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real - Episode: Opa!

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Lemon & oregano lamb kebabs
Moroccan Lamb or Beef Kebabs (Brochettes)
Malai tikka, chicken kebab
Spicy lamb kofta kebabs with houmous dressing
Middle Eastern Skewers with Almond Rice

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Lemon & oregano lamb kebabs

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lemon & oregano lamb kebabs Recipe. Enjoy Middle Eastern food and learn how to make Lemon & oregano lamb kebabs.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

1. Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.
  
2. Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.
  
3. Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes
Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Middle Eastern Recipes:

Moroccan Lamb or Beef Kebabs (Brochettes)
Malai tikka, chicken kebab
Spicy lamb kofta kebabs with houmous dressing
Middle Eastern Skewers with Almond Rice
Good Karma Schawarma
Lemon Cilantro Eggplant Dip  

Save and share Lemon & oregano lamb kebabs recipe

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Moroccan Lamb or Beef Kebabs (Brochettes) Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food recipes) invites you to try Moroccan Lamb or Beef Kebabs (Brochettes) recipe. Enjoy cooking delicious, tasty, & easy Moroccan food and learn how to make Moroccan Lamb or Beef Kebabs (Brochettes).

Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets.

Serve Moroccan kebabs as an entrée, as part of a multi-course meal, or as a sandwich filler in crusty Moroccan bread or pita-like batbout. Tomato and Roasted Pepper Salad is a popular accompaniment.

Serves four to six as a main course. Well suited for entertaining or special occasions.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:

1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes
1 medium onion, finely choppped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon pepper
2 teaspoons salt
1 tablespoon vegetable oil

Preparation:

Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator.

Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately.

Yields 10 to 15 large skewers.


Moroccan Lamb Tagine with Raisins, Almonds and Honey
Slow Roasted Leg of Lamb or Shoulder
Middle Eastern rice and lamb salad recipe

Save and shareMoroccan Lamb or Beef Kebabs (Brochettes) Recipe

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Malai tikka, chicken kebab recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Malai tikka, chicken kebab recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Malai tikka, chicken kebab.   

Ingredients

20g Cheddar, finely grated
1 egg yolk
2 garlic cloves, crushed
2cm piece of fresh ginger, grated
75g Greek yogurt
100ml double cream
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
3 tbsp Patak’s Tikka Masala Paste
6 skinless chicken breasts, diced
1 tbsp vegetable oil

Method

1. In a large bowl, mix the cheese, egg yolk, garlic, ginger, yogurt, cream, mint, coriander and curry paste. Stir well and season with salt.

2. In a separate bowl, toss the chicken in the oil, then add to the mixture and coat well. Marinate in the fridge for 2 hours or overnight.

3. Soak the skewers in cold water for 30 minutes. Thread the chicken onto skewers and grill under a medium heat for 12-15 minutes, turning once, until cooked. Discard any remaining marinade. Serve with the Bund Gobi Aur Mattar Subzi (cabbage and green peas) and naan bread.

Delicious Magazine

Spicy lamb kofta kebabs with houmous dressing recipe - How to Make Hummus - Middle Eastern Skewers with Almond Rice Recipe

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Spicy lamb kofta kebabs with houmous dressing recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Spicy lamb kofta kebabs with houmous dressing recipe. Enjoy cooking delicious Middle Eastern food and learn how to makeSpicy lamb kofta kebabs with houmous dressing.  

The special ingredient in this healthy recipe is the houmous in the dressing - it goes perfectly with the warming, spicy meatballs.

Ingredients

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury’s Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season.
Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

Best Hummus Dip Recipe - Grilled aubergines with spicy chickpeas & walnut sauce Recipe - Middle Eastern Skewers with Almond Rice Recipe

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