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.
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How To make Lamb Kebabs X's Videos
Homemade Lamb Kebabs In Warm Pitta | Good Food Good Times
My Virgin Kitchen Chef Barry Lewis shows you how to create homemade lamb kebabs with the authentic take away taste, perfect for a family treat or to serve at a dinner party with your friends (series 1 ep 5).
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INGREDIENTS:
500 g Lamb Mince
3 Garlic Cloves
1 tbsp Plain Flour
2 tbsp Olive Oil
2 tbsp Chopped Parsley
2 tsp Ground Cumin and Cinnamon
3 tsp Ground Coriander
1 Beaten Egg
1 Lemon
4-5 Warm Pitta Breads
Lettuce Tomato
1 Red Onion
Natural Yoghurt To Serve
Sweet Chilli
Sauce Handful of Fresh Mint
STEP 1: MARINADE LAMB
Preheat grill to medium-high. Line base of a 28cm x 8cm pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper (generous amount) in a bowl. Press into an even layer in the pan.
STEP 2: COOK LAMB
Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2-3 minutes until cooked through.
STEP 3: FINISH AND SERVE
Slice meat into thin strips, squeeze over lemon, then pack into your warm pitas with the salad, yoghurt, sweet chilli sauce and mint.
Lamb Kofta Kebabs | Aaron Craze
Aaron's got a great lamb recipe for you lucky people. Easy to make and amazingly tasty. Minced lamb seasoned with spices, herbs and sweet apricots then griddled over a high heat, laid on a crunchy salad and cooled down with fresh yoghurt and toasted pistachios. All in a soft tortilla wrap. You've got to give this a go!
How do you make your koftas? What's your favourite thing to put in a kebab? Let us know in the description box below.
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How to make Lamb Kebab | Quick Lamb Kebab Recipe
How to make Lamb Kebab | Quick Lamb Kebab Recipe
Try this simple, easy and quick recipe that gives you the most delicious and juicy kebabs!
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Ingredients
2lbs Lamb
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 small sized onion
5 garlic cloves or 3 tablespoons garlic paste
1 teaspoon salt or according to taste
3 maggi cubes
1 teaspoon thyme
1 teaspoon coriander powder
2 teaspoon chilli pepper
1/2 teaspoon ginger powder
3 tablespoons soy sauce
3 tablespoons olive oil
2 tablespoons All purpose Seasoning
Serve with rice, pita bread or you can enjoy it as it is!
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Skewers
All purpose Seasoning used in this video
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Lamb kebabs cooked on the Weber grill
Lamb kebabs cooked on the Weber grill.
There is no other late night feast that soothes a hungry person after being out all night. The very sight of a kebab van makes most people excited after a night out partying.
So how do we recreate this epic meal at home?
Easy enough to do, grab some lamb, season it well and grill it. Well that is the basics of it. There is a trick or two when it comes to making a great kebab, mainly how long to cook the meat for.
So let’s delve into the art of making a great lamb kebab.
As in all of my recipes, I run through the selection and trim, the seasoning, BBQ set up and resting and serving.
As always, cheers for watching
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Ingredients:
1kg (2.2lbs) boneless leg of lamb
Half an iceberg lettuce (sliced)
2 medium red onions (sliced)
4 x large tomatoes (sliced)
6 x pita bread
Lamb seasoning Ingredients:
2 tablespoons of olive oil
2 teaspoons of kosher salt
1 and ½ teaspoons of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of dried oregano
1 teaspoon of dried thyme
Juice of 1 lemon (half at the start and half throughout the cook)
Garlic sauce:
¾ cup of Greek yoghurt
1 tablespoon of lemon juice
2 garlic cloves (crushed)
Salt & pepper to taste
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Charcoal Baskets
Feeds: 6
Preparation Time: 1 hour (includes removing the meat from the fridge an hour before use)
Cook Time: 1 hour and 10 minutes
Cuisine: Middle Eastern / Australian
Hydration: 3 x beers
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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.
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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