Traditional recipes

Grilled Lamb Skewers with Spiced Mint Marinade

Grilled Lamb Skewers with Spiced Mint Marinade

Ingredients

  • 1 cup (packed) fresh mint leaves, coarsely chopped
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon finely grated orange peel
  • 1 tablespoon chopped peeled fresh ginger
  • 2 teaspoons Szechuan peppercorns*
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon pink peppercorns, crushed
  • 1 1/2 pounds 1-inch cubes trimmed leg of lamb (cut from 2 1/2 pounds of untrimmed leg of lamb)

Recipe Preparation

  • Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.

  • Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.

  • Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.

  • Boil marinade 5 minutes. Strain, then spoon over lamb and serve.

  • *Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets.

Recipe by Clark Frasier, Mark Gaier,Reviews Section

Famousmasahista

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A spiced yogurt marinade works wonders with boneless, skinless chicken breasts. Get chef Meherwan Irani’s recipe for Grilled Chicken Tikka Kebabs. Thomas Payne

Charred bell peppers and onions help balance out the richness of the paneer in these colorful vegetarian skewers. Get the recipe for Paneer Tikka Kebabs. Thomas Payne

Grilled Citrus Lamb Skewers

It finally feels like summer around the Mile High City and with the Fourth of July five minutes away, I’ve been spending every minute outside.

Speaking of the Fourth of July, what are your plans? Staying home? Watching the fireworks with friends and family? Eating copious amounts of ice cream? Well, whatever your plans are to celebrate America’s birthday, I hope it includes firing up the grill.

Today I’ve got a few recipes that will not only rock your taste buds, but will make any impromptu summer gathering feel like a breeze. To start, this Persian Spiced Ground Lamb with Mint Couscous is bursting with flavor. I always have American ground lamb within arms reach because not only is it very versatile, juicy, but also gives the recipe a little somethin’, somethin’.

You can easily make this Persian Spiced Ground Lamb with Mint Couscous ahead of time and reheat when guests arrive. But whatever you do don’t forget to serve these Grilled Citrus Lamb Skewers. A simple marinade of citrus and herbs is all you need to make the boneless leg of lamb cubes shine.

Boneless leg of lamb is a fantastic cut of meat that can be slow roasted whole or sliced into cubes for easy grilling like these skewers. If you can’t find it in the meat section, ask the butcher to cut you some for you. I promise the flavor and texture will having doing the happy dance.

Now, who’s ready to fire up that grill?

Also, the American Lamb Board selected 9 consumers across the country to host their own party with lamb cuts. With that, if you vote on your favorite party you’ll be entered for a chance to win a $500 gift card to Lululemon, Target or REI. In addition if you enter on Instagram and tag a friend you could win a lamb summer grilling prize pack! Click HERE to enter for a chance to win! Good luck!


Step 1. Place all of the marinade ingredients onto a food processor or blender and blend together.

Step 2. To butterfly the lamb, cut the leg of lamb so the meat lays flat.

Step 3. Place the meat fat cap side down. The meat will most likely be uneven in terms of thickness.

Step 4. To fix this, use a knife to lightly make cuts into the meat where it is thickest to help the meat lay flat and so the meat is uniformly thick. Lightly scoring the meat can also be helpful because it will help the marinade penetrate the meat.

Step 5. Rub the marinade all over the butterflied leg. Flip the meat over so it is fat cap side up. Place the meat in a pyrex, cover it, and allow it to marinate in the refrigerator overnight.

Step 6. Preheat the oven to 350 degrees. Remove the lamb from the fridge and allow it to rest at room temperature until the oven reaches the appropriate temperature.

Step 7. Set your Thermopro thermometer to 195-205 degrees (we initially set out thermometer to 195 but later decided that 200-205 degrees yielded a more tender piece of meat).

Step 8. Place the thermometer in the thickest part of the meat. Add ½ cup of water or broth to the bottom of the pyrex.

Step 9. Cover the pyrex tightly with aluminum foil and place in the oven. Roast for about 3 hours, or until the thermometer reaches the desired temperature. Allow the meat to rest for 10 minutes, then slice across the grain. Top with pan juices and serve with rice and chopped parsley.


Spiced Char-grilled Lamb Skewers and Flat Bread with Parsley Salad

>> Spiced Char-grilled Lamb Skewers and Flat Bread with Parsley Salad. By Alexander Potarzycki of Harvest Kitchen & Ember Pizza and Grill

BAROSSA RECIPES

A delicious barbecued dish that is easy to produce and looks impressive on the barbie. The dish can also be prepared well in advance and only take minutes to cook and serve on the day.

Serves: 8

LAMB SKEWERS

Various cuts of lamb can be used, but I think the rump is best hands down with its balance of flavour and texture. Cut the raw lamb into 2 1/2 cm cubes, rub with spice mix and allow to marinade for at least 24 hours or up to 2 days.

>> Alex mixing the lamb through the marinade

Once marinated, pierce the pieces of meat on to a skewer and cook over a very hot charcoal barbeque. They should only take 5-6 minutes tops with regular turning and are best cooked until medium rare and still pink.

This can be done just prior to cooking the flat bread allowing the lamb to rest for a couple of minutes.

>> Char-grilled goodness

CHAR GRILLED FLAT BREAD

This bread is cooked over barbeque and for best results it’s recommended to use charcoal for added smoky flavour. Once the dough rounds are made, simply lay the pieces over the grill of a very hot barbeque , it will puff up and cook rapidly. Be ready to flip it over and take care not to burn the dough, but a little blackening is very welcome.

To Serve //

Once the lamb and flat breads are cooked, place a generous amount of salad in a folded flat bread, lay the lamb skewer on top and remove the skewer itself and enjoy! A little chilli sauce doesn’t go a miss!

>> Flat breads are served best with a little bit of blackening for that authentic smokey flavour

SPICE RUB FOR 1KG OF LAMB // 8 Skewers

You will need:

  • 2 tbsp celery salt
  • 1 tbsp smoked paprika
  • 1tbsp ground coriander
  • 1tsp ground cumin
  • 1/2 tsp ground fennel
  • 1/2 tsp chilli powder

FLAT BREAD DOUGH

You will need:

  • 1 1/2 tsp dried yeast
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 150ml warm water
  • 300g flour
  • 75g yoghurt
  • Melted butter

To make the dough:

Activate the yeast in the warm water. Mix the sugar, salt and flour
together, then pour in the water, yoghurt and melted butter and knead
for 5 minutes. Allow to prove under a damp cloth (not touching the dough)
for 1 1/2 hours.

Knock it back, separate it into 8 equal parts and then roll into 12 cm diameter rounds. These can be refrigerated for up to 24 hours, ensuring they are layered with greaseproof paper in-between each dough.

The bread is best cooked after being pulled out of the fridge for 1 hour to prove further. (Less time in hot weather and more in cold weather).

PARSLEY SALAD MIX

You will need:

  • 10g millet dry weight (boiled in water)
  • 3 bunches of flat-leaf parsley
  • roughly chopped
  • 1 bunch of mint roughly chopped
  • 1 bunch of spring onions thinly sliced
  • 1 tsp fine diced preserved lemon
  • Pinch of ground black pepper
  • 2 pinch ground coriander
  • 1/2 pinch of ground cloves
  • 1/2 pinch of ground nutmeg
  • 1/2 pinch of ground cinnamon

DRESSING

You will need:

Method //

Prepare and mix all the ingredients together and keep separate from dressing. Mix dressing together and season to taste with salt and pepper, be generous as this salt and pepper will season the entire salad. When ready to serve mix the dressing through the salad mix and serve. The salad with last up to 24 hours in the fridge prior to adding the dressing.

>> Alexander Potarzycki of Harvest Kitchen & Ember Pizza and Grill


Grilled Citrus American Lamb Skewers

In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until pureed. Next, place the lamb cubes in a Ziploc bag and pour the marinade over the lamb. Place the lamb in the fridge to set for at least 4 hours.

Next, remove the lamb from the fridge and place on the kitchen counter for at least an hour before grilling. If using wooden skewers now would be a good time to soak them in water to keep them from burning on the grill.

Preheat an outdoor grill medium-high heat. To assemble the kabobs, fill skewers, alternating, zucchini, yellow squash, red onion and lamb until all ingredients have been used. Grill the skewers rotating lamb on all sides until cooked to desired doneness, about 7 to 8 minutes for medium-rare. Serve alongside couscous and tzatziki.


Fish & Seafood AIP Kebabs

Lemon Garlic Baked Shrimp

Ingredients: shrimp, garlic, lemon juice, ghee, salt, black pepper (omit), bell peppers (omit), mushrooms, zucchini.

Who doesn’t like fish with lemon? It is a classic! If you would rather not wait for barbecue weather, this dish can be cooked in the oven, but the shrimp look amazing threaded onto skewers and grilled. The peppers add loads of color, or for AIP you can omit these, and you can use any type of mushroom you prefer. Impress your guests at your next dinner party or serve this at a family barbecue – shrimp cook quickly, so they are great for hungry kids! Keep in mind ghee is not appropriate for strict AIP, but if you’ve reintroduced it successfully this is a great dish to try.

Photo Credit: Lisa from Cook Eat Paleo

Ingredients: shrimp, olive oil, Italian parsley leaves, lemon juice, white wine vinegar, garlic cloves, sea salt, ground pepper (omit).

Chimichurri sauce originates from South America and the outstanding flavors come from parsley and garlic. It is ideal for low carb dishes and can add a lovely fresh flavor to shrimp or chicken. It is great as a marinade but can also be served as a Paleo dipping sauce. Because shrimp cook in just a few minutes, this would make a great main for a busy day served with a salsa or salad.

Grilled Bay Scallop Skewers

Ingredients: bay scallops, avocado oil, salt, fresh thyme, lemon juice.

Scallops are a great source of vitamin B12 and other nutrients, so they make a good addition to an AIP diet. On the grill, these little beauties cook in a few minutes, so you really need to keep an eye on them. This simple recipe gives you tasty scallop bites, served with just a squeeze of lemon, keeping the flavors real and clean, and they can be served alongside char-grilled veggies of choice.

Shrimp Skewers with Garlic-Lime Marinade

Ingredients: shrimp, garlic, extra-virgin olive oil, lime juice, kosher or sea salt, black pepper (omit), paprika, cilantro or parsley.

This is a two for one recipe as you get instructions for grilling or oven-baking the shrimp if the weather won’t let you cook outdoors. When you are preparing the shrimp, don’t be tempted to marinate for too long as the lime juice will start to ‘cure’ the seafood. This recipe is low in both carbs and calories and would be great for those of you who are trying to lose weight as well as improve your healthy eating habits.

Broiled Shrimp Kababs

Ingredients: shrimp, garlic, extra virgin olive oil, honey, lemon juice, ground ginger, dried oregano, dried basil.

These kabobs have the added benefit of being seasoned with herbs as well as garlic and ginger, giving them a whole new level of flavor. This is another AIP recipe that lets you cook the shrimp either indoors in the winter, or outside on the grill in better weather. These taste best when served hot over a bed of fresh salad leaves for a clean and wholesome meal.

Gluten-Free Garlic Lemon Shrimp Skewers

Ingredients: shrimp, garlic, lemon juice, olive oil, fresh parsley, black pepper (omit), Celtic sea salt, lemon wedges.

This is a really useful grilling recipe for Paleo and AIP followers and is also great for those of us on low carb diets too. The shrimp are flavored with garlic and lemon, then cooked on a grill for a real food option for lunch. The taste is simple and clean and can be served to the whole family with just a few lemon wedges to squeeze over the top. What could be easier?

Garlic Grilled Shrimp Skewers over Ginger Spiced Sweet Potato Rice

Ingredients: large shrimp, garlic, olive oil, sea salt, sweet potatoes, yellow onion, ground ginger.

Shrimp is a fantastic food to grill as it only takes a few minutes to cook, so is perfect for a speedy lunch dish. In this AIP recipe it is served with sweet potato rice which is flavored with ginger to give it a warming spiced taste and this goes well with the shrimp. If you prefer, you can serve it with cauliflower rice in the same way but the sweet potato adds a new dimension to the flavor.


Grilled Lamb Kebabs in Yogurt

This recipe draws upon time-honored treatments from Turkey, the Middle East and India, using yogurt to tenderize and flavor the lamb.

The recipe calls for grilling the meat first on one side, then the other. But turning the skewers throughout the cooking process is fine. Unlike a lot of grilled meats, which are best left alone for a while, kebabs, with their uneven sides, don’t mind some fiddling. The kebabs come out medium-rare.

You’ll need 6 metal or 12-inch bamboo skewers. If using bamboo skewers, soak in water for at least 30 minutes.

Make Ahead: You can make the marinade up to a day before using. The meat needs to marinate for at least 4 hours and up to 24 hours.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Combine the yogurt, salt, pepper, onion, garlic, lemon zest and juice and the mint in a gallon-size zip-top bag. Add the lamb and seal, pressing out as much air as possible. Massage to coat the meat. Refrigerate for at least 4 hours and up to 24 hours.

Thread the lamb cubes on the skewers, using 4 or 5 pieces per skewer. Bring to room temperature before grilling. Discard any remaining marinade.

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Just before cooking, use a little vegetable oil to grease the grate.

Arrange the skewers on the grill cook, uncovered, for 5 to 7 minutes on one side, then use tongs to turn them over and cook for 4 to 6 minutes on the other side.

Carefully pull the grilled lamb from the skewers arrange in rows on a platter or plates. Serve warm.


  • 1 garlic clove, crushed
  • 2 tbsp chopped mint
  • 1 tbsp ready-made mint sauce
  • 150g/5½oz low-fat natural yoghurt
  • 375g/13oz lean lamb, cubed
  • 400g/14oz wholegrain couscous
  • 2 small onions, cut into wedges
  • 1 green pepper, cored, deseeded and cut into wedges wedges, to serve
  • salt and freshly ground black pepper

Mix together the garlic, mint, mint sauce and yoghurt in a bowl, add the lamb and stir well. Cover and leave to marinate in a cool place for 10 minutes.

Meanwhile, place the couscous in a heatproof bowl, pour 500ml/18fl oz of boiling water over the couscous. Leave to stand until the liquid has been absorbed. Season with salt and pepper and fluff the couscous with a fork. Set aside.

Preheat the grill to a hot setting.

Thread the lamb and onion and pepper wedges on to 8 metal skewers and cook under the grill for 8-10 minutes, or until cooked through.