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| Marinated Lamb Kabobs |
Hits: 3 |
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| Date Added: |
November 20, 2008 |
| Calories: |
181 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Lamb, Main Dish, Copy Cat / Restaurant |
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| Ingredients: |
=== TZATZIKI ===
2 cups plain yogurt
1 tablespoon fresh lemon juice
1 English cucumber
and diced
2 garlic cloves
2 tablespoons chopped fresh mint
Salt
Freshly-ground black pepper
=== KABOBS ===
1/2 cup plain yogurt
1/3 cup extra-virgin olive oil
2 garlic cloves
3 teaspoons chopped fresh mint
mint sprigs for garnish
2 teaspoons chopped fresh oregano
Zest of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 1/2 pounds boneless lamb (leg or shoulder)
fat and sinew and cut into 1" cubes
Lemon wedges
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| Directions: one line for each direction. When saved the lines will be numbered. |
- To make the tzatziki, in a small bowl, combine the yogurt, lemon juice, cucumber, garlic and mint and stir to mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.
- In a bowl, combine the yogurt, olive oil, garlic, chopped mint, oregano, lemon zest, salt and pepper and stir until blended. In the barrel of a vacuum marinator, toss the lamb with the yogurt mixture and marinate for 20 minutes according to the manufacturer's instructions. If using bamboo skewers, soak 12 skewers in water for at least 20 minutes.
- Preheat an indoor electric grill on high heat according to the manufacturer's instructions. Drain the bamboo skewers and thread the lamb onto them, dividing evenly, or thread the meat onto metal skewers. Grill the lamb for 2 to 3 minutes per side for medium-rare, or until done to your liking.
- Transfer the kabobs to a warmed serving platter and garnish with lemon wedges and mint sprigs. Serve immediately and pass the tzatziki alongside.
- This recipe yields 4 to 6 servings.
- Comments: Marinades combine a handful of ingredients: oil to keep the meat moist; an acid such as wine, vinegar or citrus juice to tenderize the protein; and seasonings. Yet they can make a remarkable difference in enhancing the flavor of meat, poultry, seafood and vegetables. Here, we use a vacuum marinator for the lamb, which produces intensely flavorful results in a fraction of the time.
- Serve the kabobs with pita bread and tzatziki, a classic Greek sauce made with yogurt, cucumber and fresh herbs.
Notes:
Recipe from the Williams-Sonoma Kitchen |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 181 |
Calories from Fat 74.7% |
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| Total Fat |
15g |
| Cholesterol |
13mg |
| Sodium |
404mg |
| Carbohydrate |
7g |
| Dietary Fiber |
1g |
| Protein |
4g |
| Points 5 |
| Exchanges: 0 Vegetable |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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