How To make Lamb Kebabs X
2 lb (900 g) boneless leg of
-lamb, trimmed of excess fat -and cut into 1 1/2 Inch (4 cm) cubes
1 ts (5 ml) ground cumin
1/2 ts (2 ml) turmeric
2 ts (10 ml) salt
1/4 c (60 ml) unflavored yogurt
1/4 c (60 ml) finely chopped
-onions 2 tb (30 ml) finely chopped fresh
-coriander (cilantro) 2 tb (30 ml) scraped, finely
-chopped fresh ginger root 1 ts (5 ml) finely chopped garlic
2 tb (30 ml) garam masala (see
-below) or commercial curry -powder
GARAM MASALA:
5 Three inch (8 cm) pieces
-cinnamon stick 1 c (250 ml) whole cardamom
-pods, preferably green -cardamoms 1/2 c (125 ml) whole cloves
1/2 c (125 ml) whole cumin seeds
1/4 c (60 ml) whole coriander
-seeds 1/2 c (125 ml) whole black
-peppercorns
Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and salt, turning the cubes about with a spoon to coat them evenly. Add the yogurt, onions, coriander, ginger and garlic, and toss the ingredients together until thoroughly blended. Marinate the lamb (covered loosely with foil) at room temperature for at least 2 hours or in the refrigerator for 4 to 6 hours. Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface, or preheat the broiler of your kitchen stove to the highest possible point. Remove the lamb from the marinade and string it on 3 or 4 long skewers, pressing the cubes tightly together. If you plan to broil the lamb in the stove, suspend the skewers side by side across the length or width of a large baking pan, preferable lined with an open-meshed racked upon which the bottom of the meat can rest. Broil about 3 inches (8 cm) from the heat, turning the skewers occasionally, for 10 to 20 minutes, or until the lamb is brown and is done to your taste. To serve, slide the lamb off the skewers with a knife, mound it attractively on a heated platter, and sprinkle it with garam masala.
GARAM MASALA Preheat the oven to 200F (90C). Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown. Break open the cardamom pods between your fingers or place them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed. Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed. Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid. Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.
-----
How To make Lamb Kebabs X's Videos
Greek Souvlaki Kebabs | Akis Petretzikis
Just when you thought food couldn’t get any tastier Akis comes along with this delicious pork kebab recipe. Tender pieces of meat tossed in herbs and grilled on skewers until beautifully golden. Serve in warm pita bread and top with juicy tomatoes, onions and a good dollop of spicy tzatziki sauce. Full of flavour, wonderfully filling and the perfect food to serve at parties.
For more of Akis’ delicious recipes check out his channel here:
And if you cook Greek food we’d love to hear what your signature dish is in the comments below.
Directed by Pelivanidis Leonidas
Powered by Whatever Productions
Links from the video:
How to Make Tzatziki Sauce |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
LAMB KEBAB | Part 2 - BBQ SUNDAY | Big Has
Part 2 - It’s back to Hasan's Edmonton garden for some outdoor cooking over coal. Fully loaded with tips and recipes that are going to up your game when it comes to cooking outside. Yes it’s not summer anymore, but in this house it's BBQ SUNDAY all year round.
Recipes include a beautifully simple grilled squid with a vibrant and herby dressing, as well as a posh lamb kebab Big Has style, no corners cut. Enjoy x
Background:
Hasan Semay or now self titled ‘Big Has’ was one of Jamie Oliver’s Fifteen students doing good things out there in the world of food. Jamie brought him to our attention, shouting about his style on Instagram and how much he respected the rough and ready look Has had adopted.
Big Has mostly cooks outside over hot coals, his approach is all about good ingredients, cooked simply, with a lot of love. Jamie thought it was a good idea to get over and get Has on camera, show us a little bit of his influences and have him tell us all about his tradition BBQ SUNDAY!
Thanks for subscribing! :
Links from the video:
Big Has | BBQ SUNDAY | Part 1 LAGOM
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
World's Best Lamb Shish Kabob Recipe
This video will show you how to make this recipe using marinated lamb seasoned with cinnamon, and garlic. This is the World's Best Lamb Shish Kabob Recipe. Cooked on the grill this shish kabob recipe uses lemon next to the lamb which caramelizes into a taste sensation out of this world. The video featuring The Bald Chef will show you how to make and grill these shish kabobs into a great meal. Cooking this recipe is easy and is a crowd pleaser. This food feature lamb. For more info on this recipe please visit
Grilled Lamb Chops With Saffron Rice - Shishlik Kebab
In this video i show you How to Make Grilled Lamb Chops With Saffron Rice - Shishlik Kebab. Very easy and quick recipe and it taste amazing, even better then restaurant kebabs. You can either grill on stove or use oven to grill the chops.
How to Make Perfect Steamed Saffron Rice: ⬇ ⬇ ⬇
Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇
~~~~~~~~~~~~~~~~~~~~~~~~~~~
INGREDIENTS:
Lamb Chops 500g
Onion 1 large size
Lemon 1 medium size
Salt 1 tablespoon
Black Pepper 1 tablespoon
Paprika Powder 1/2 tablespoon
Canola Oil 2-3 tablespoons (when grilling)
~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you have any questions, please leave a comment below and i will try my best to help you.
Please subscribe to my YouTube Channel to see more delicious recipes
Keep in Touch With Me ⬇ ⬇ ⬇
My YouTube Channel:
My Facebook page:
My Instagram:
Thank you for visiting, lots of love The Olympic Cooking x
Lamb Kebab Recipe - How To make kabab - shish kebap video recipe - وصفة كباب الضأن
Lamb kebab video recipe. This is an easy and fast grill recipe thats very tasty, in this video I will show you how to make your own kebab. This is also known as shishkebab kaba.
Get your skewers on amazon --
Make sure to look me up on facebook as well
Recipe:
Ingredients:
- Minced lamb 600 gr
- Ras El Hanout 3 teaspoons
- Salt Flakes 2 teaspoons
- Half a grated onion
- Two grated garlic cloves
How To
- Mix the ingredients
- Place the meat on a skewer
- Grill the meat over a direct fire, ready in about 10 minutes
- Keep on the the lid to prevent flare ups.
Music courtesy of Audio network
Royalty free music
Title: Hot Sole
Artist: Dan Skinner / Adam Skinner
Juiciest Lamb Kabob Recipe | The Mediterranean Dish
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? ALLSPICE:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1½ lbs. boneless leg of lamb
???? Kosher salt and black pepper
???? For the Marinade
???? 1 medium yellow onion
???? 5 garlic cloves
???? 1 teaspoon allspice
???? ½ teaspoon nutmeg
???? ½ teaspoon cardamom
???? 1 cup packed fresh parsley
???? ⅓ cup extra virgin olive oil
???? Juice and zest of 1 lemon
⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Boneless leg of lamb
1:10 Onion based marinade
2:23 Zest your lemon
2:38 You don’t want the lemon seeds in your marinade!
2:54 Mixing the marinade with the lamb
3:50 Skewer the lamb
4:25 Tip on marinating before adding to the grill
5:07 Mediterranean tomato salad and hummus
5:46 Lamb kabob party!