Friday, November 12, 2010
Lebanese Lamb Kabobs
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lamb Kabobs Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Lamb Kabobs.
To give dinner kabobs a touch of Lebanese influence, combine ground lamb with fresh herbs, onion, and bread crumbs, and then shape the mixture into logs before you skewer and grill. Cucumber and yogurt team up as a garden-fresh sauce to be served with the kabobs. Lamb is a great source of protein and essential vitamins and minerals.
1 small onion, finely chopped
1/2 cup soft bread crumbs
4 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano
2 teaspoons snipped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper (optional)
2 eggs, beaten
1-1/2 pound ground lamb
1/2 of a small peeled and seeded cucumber (optional)
3/4 cup plain yogurt (optional)
Thinly sliced cucumber (optional)
Salt and pepper (optional)
1. Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.
2. Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.
3. In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.
4. Tip: For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.
Recipe source BHG.com
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