Best 4 Spicy Lamb Kebabs Recipes

SPICY MEXICAN LAMB KEBABS

Steps:

• Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
• Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
• Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.

SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD

Steps:

• In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
• Add the lamb and stir until evenly coated.
• Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
• Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
• Season lightly with salt and pepper.
• Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
• Serve the lamb kebabs with Warm Greek pita bread.

SPICY LAMB KEBABS

Steps:

• Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
• Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.

SPICY LAMB KEBABS

Steps:

• Place a 1 gallon plastic bag inside another and put the lamb cubes inside. Put the bags in a large bowl. To make marinade drop the garlic through the feed tube of a food processor with the metalblade in place and the motor running. Process 10 seconds to mince. Add the remaining ingredients except the scallions and green pepper and process 5 seconds more. Pour the marinade over the lamb cubes and close each bag with a wire twist. Turn bags to coat the lamb. Refrigerate for 8 hours or overnight, turning the bags occasionally. When ready to cook remove the meat from the bags and reserve the marinade. Thread pieces of lamb scallion and green peppers alternately on the skewersand brush with marinade. Prepare a charcoal grill. Arrange the skewers about 3 inches from the heat. Cook turning several times and basting with marinade until the is medium rare about 10 minutes. Remove the skewers and arrange the meat and vegetables on a warm serving dish.