Smokey Grilled Apricot American Lamb Kebabs

Recipe provided by | RUNNING TO THE KITCHEN

Prep Time: 15 minutes Cook Time: 1 hour and 10 minutes

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INGREDIENTS

1/2 cup plain yogurt

juice of 1 lemon

1 1/2 teaspoons smoked paprika

1/2 teaspoon oregano

black pepper

2 1/2 pounds American lamb kebab/stew meat

2 cups dried apricots

boiling water

1 medium red onion, cut into chunks

DIRECTIONS

Add the yogurt, lemon juice, smoked paprika, oregano and pepper to a large bowl, whisk until well combined. Add the lamb meat and toss until all the pieces are coated in the yogurt mixture.

Cover and refrigerate for at least 1 hour.

Place the apricots in a medium bowl. Cover with boiling water and let sit for at least 30 minutes to plump up.

Thread a piece of marinated lamb, an apricot and then a piece of red onion onto a metal or wooden skewer, repeat in that order until the skewer is filled with all the ingredients.

Grill kebabs over medium-high heat on an outdoor grill or stove-top grill pan, flipping once browned and grill marks appear, about 2-3 minutes per side.

American Lamb and Fennel Kabobs

Recipe provided by | THE FOOD IN MY BEARD

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INGREDIENTS

 1.5 pounds American leg of lamb sliced into thin 1 inch squares

1/2 cup Yogurt

1 tablespoon Honey

1 tablespoon Red Vinegar

1 teaspoon Sumac

1 teaspoon Turmeric

1/2 teaspoon Cumin

1/2 teaspoon Coriander

1 teaspoon Sesame Seeds

1/2 teaspoon Oregano

3 Carrots sliced into thin planks similarly sized to the lamb.

2 fennel bulbs sliced into thin planks similarity sized to the lamb.

DIRECTIONS

Mix the lamb with the yogurt, vinegar, sumac, turmeric, cumin, coriander, sesame, and oregano. Mix well to combine and season with plenty of salt and pepper.

Skewer the lamb alternating each piece with either a carrot or fennel piece

Grill on high heat to brown on all sides, about 3 minutes per side.

Serve over rice or noodles.

Harissa Marinated Grilled American Lamb Kabobs

Recipe provided by | GIRL CARNIVORE

Servings: Prep Time: Cook Time:

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INGREDIENTS

2 lbs boneless leg of American lamb or lamb roast, trimmed and cut into 1” cubes

1/2 cup Harissa in oil (or substitute 4 tbs of dry Harissa seasonings and ½ cup olive oil)

Salt and pepper

2 fresh summer squash, washed and cut into ¼” coins

2 fresh Zucchini, washed and cut into ¼” coins

1 large Onion, cut into large 1” wedges

1 red pepper, stemmed seeded and cut into 1” pieces

1 yellow pepper, stemmed seeded and cut into 1” pieces

1 green pepper, stemmed seeded and cut into 1” pieces

1 orange pepper, stemmed seeded and cut into 1” pieces

Kabob skewers

DIRECTIONS

Harissa Marinated Grilled Lamb Kabobs

Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to marinate, covered, in fridge for 4 to 6 hours.

Preheat your grill and clean your grill grate.

On a clean work surface, arrange the chopped vegetables, lamb, and skewers. Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange the kabobs over the hot grill and cook until lamb is done and vegetables have a bit of char and are tender, rotating as you cook.

Carefully remove from the grill and arrange on a platter to serve.

Serve with fresh grilled naan bread, fruits, olives, and couscous salad, if desired.

Grilled American Lamb Kabobs with Tzatziki

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4

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INGREDIENTS

MARINADE AND TZATZIKI

2 cups whole milk Greek yogurt

2 tablespoons finely minced garlic (about 4 cloves)

1 tablespoon white wine vinegar

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon fresh ground black pepper

3 tablespoons extra virgin olive oil

1/2 teaspoon fresh ground cumin

1 tablespoon minced parsley

1 tablespoon minced dill

1 cup grated cucumber (1 medium)

AMERICAN LAMB KABOBS

2 pounds boneless American lamb leg meat, cut into 1 1/2-inch pieces

1 large red onion, cut into eighths

DIRECTIONS

The night before or at least 4 hours ahead of time, prepare marinade and tzatziki. Place grated cucumber in a fine mesh sieve over a bowl, set a plate or other heavy object on top, and set in fridge overnight so that cucumber will release its water.

In a medium bowl, stir combine yogurt, garlic, white wine vinegar, sea salt, and pepper. Fold in olive oil. Divide mixture in two. Reserve half for tzatziki, cover, and refrigerate. To the marinade, add ground cumin.

Toss kabob meat with marinade in a zip-top bag and seal. Set in fridge overnight to marinate.

Day of, fold pressed cucumber and herbs into tzatziki. Add sea salt and pepper to taste. Chill until kabobs are ready.

To make kabobs, prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 – 15 minutes before you plan to grill.

Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°, 4 – 6 minutes more.

Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbreads.

Southeast Asian American Lamb Skewers with Spicy Cucumber Relish

Recipe provided by | ANDREA SLONECKER

Servings: 6-8 Prep Time: Cook Time:

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INGREDIENTS

1/4 cup soy sauce

1/4 cup fish sauce

3 tablespoons rice vinegar

3 tablespoons firmly packed dark brown sugar

2 tablespoons peeled and minced fresh ginger

1 tablespoon finely minced garlic

2 pounds boneless leg of American lamb, cut into

1-inch cubes

RELISH

1 English cucumber

1 large shallot, halved lengthwise and thinly sliced crosswise

2 to 4 red Thai chiles or jalapeños, thinly sliced

1/4 cup plus 2 tablespoons rice vinegar

1/4 cup sugar

1/2 teaspoon salt

GARNISHES

Roasted peanuts

Cilantro leaves

DIRECTIONS

In a medium bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, ginger, and garlic. Thread the lamb pieces onto wooden skewers, leaving about one-third of each skewer free to use as a handle. (Don’t leave gaps between the meat pieces, but don’t smush them together too tightly, either, or the lamb will cook unevenly.) Arrange the assembled skewers in a shallow baking dish in a single layer and pour the marinade over, turning the skewers to coat the lamb evenly. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours, turning once about halfway through.

To make the relish: Halve the cucumber and then halve each half again lengthwise. Quarter each piece lengthwise, so you end up with long wedges (like skinny pickle spears). Thinly slice the wedges crosswise into small triangles. Combine the cucumbers with the shallots, chiles, vinegar, sugar, and salt in a small bowl. Cover and refrigerate for at least 1 hour and up to 1 day before serving. (Note, the cucumbers will soften a bit if left to marinate for more than a few hours, but are still delicious.)

Prepare a hot fire in a charcoal grill or preheat a gas grill to high. Lightly oil the grill grate. Remove the lamb skewers from the marinade, gently shaking off the excess, and arrange them on the hottest part of the grill. Grill, turning once, until nicely charred on the outside but still slightly pink in the center, 3 to 4 minutes per side for medium. Transfer to a serving platter and garnish with peanuts and cilantro leaves. Serve hot or at room temperature with the cucumber relish on the side.

Grilled American Lamb Kabobs with Peach and Red Onion

Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes

INGREDIENTS

AMERICAN LAMB

• 2 to 3 pounds boneless American Lamb leg, fat trimmed, cut into

• 1-inch pieces

• 4 peaches, firm but ripe, cut into 1-inch pieces

• 2 red onions, cut into 1-inch pieces

• 4 whole jalapeño peppers

• 4 to 6 skewers

MARINADE

• 1 large orange, zested and juiced

• 2 tablespoons chipotle in adobo, minced

• 2 tablespoons olive oil

• 1 tablespoon garlic salt

• 2 teaspoons agave or honey

DIRECTIONS

AMERICAN LAMB

Pour marinade into large, plastic, zip top bag; add lamb. Close bag; marinate in refrigerator at least 30 minutes and up to 8 hours. If using wooden skewers, place in shallow dish, cover with water and set aside. Thread marinated lamb, peach and onion on skewers. Heat gas grill to high. Brush kabobs with oil, or spray lightly with oil spray; place skewers and jalapenos on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160°F for medium doneness.

Remove skewers from grill and serve.

American Lamb Kofta Kebabs

Servings: 4-6 Preparation Time: 10 minutes Cook Time: 20 minutes

INGREDIENTS

• 1 pound ground American Lamb

• 3 large garlic cloves, minced

• 2 tablespoons ground coriander

• 1 tablespoon chopped mint

• 1 tablespoon smoked paprika

• 1 teaspoon ground cumin

• 4 to 6 bamboo skewers, pre-soaked

• 4 to 6 pita flat bread

• 1 cup plain Greek yogurt

• 1 tablespoon sriracha

• 1 large bunch mint

DIRECTIONS

In a large bowl, combine Lamb, garlic, coriander, mint, paprika and cumin. Form patties, the size of large meatballs; roll out to ovals and place on a tray. Insert skewers.

In a separate bowl, combine yogurt and sriracha.

Grill koftas on a medium-high heat grill, about 350°F, for 3 minutes per side or until a thermometer reads 160°F. (Oil grill grates so the meat does not stick.) Remove from grill; allow to rest under foil for 10 minutes. Grill pita bread for a few minutes to warm.

Serve koftas with warm pita bread and Greek yogurt dipping sauce. Garnish with mint.

Maple Rosemary-skewered American Lamb

Servings: 12

INGREDIENTS

• American Lamb sirloins, cut into 2-inch chunks 4-1/2 pounds

• 1/2 cup olive oil

• 1/4 cup maple syrup

• 1/4 cup fresh rosemary, finely chopped

• 2 tablespoons coriander seeds, crushed

• 2 tablespoons fennel seeds, toasted, crushed

• 2 tablespoons mustard seeds, crushed

• 2 teaspoons black pepper, cracked

• 1/2 teaspoons kosher salt

• Fresh rosemary skewers/stems or 24 6-inch bamboo skewers soaked in water

• 2 cups Greek yogurt, plain

• 1-1/2 cups cucumber, peeled, seeded, diced

• 1 cup plum tomatoes, diced

• 1/2 cup scallions, minced

• 2 tablespoons fresh mint, minced

• 2 tablespoons maple syrup

• 12 Pitas, 6-inch, grilled

• 1/4 cup fresh parsley, minced

DIRECTIONS

In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.

Place Lamb sirloin in a half-size hotel pan; pat marinade onto Lamb. Toss well to coat evenly. Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.

Thread 3 or 4 marinated Lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. Place on sheet pan; cover until ready to prepare.

In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup. Cover; refrigerate at least 2 hours before serving.

To serve: For each serving, grill 2 skewers of Lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread. Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.