MobiRecipe

How To make Lamb Kabobs with Vegetables

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1/3 cup Vegetable oil
1/3 cup Lemon juice
1/4 cup Minced onion
1 tsp Leaf oregano, crumbled
2 tsp Leaf marjoram, crumbled
1/4 cup Minced parsley
1 ea Garlic clove, chopped
2 lb Boneless lamb (leg/shoulder)
1 ea Basket cherry tomatoes
2 ea Medium green peppers
2 ea Medium red peppers
2 ea Summer squash, cut in chunks
1 ea Small eggplant, cubed
Cut lamb into 1 1/2" cubes. Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl. Stir in lamb, cover, let marinate overnight in refrigerator. Cut peppers into squares. Thread lamb cubes onto 6 metal skewers. Grill or broil, 6" from heat, for 15 minutes turning and basting frequently with marinade. Put vegetables on 6 metal skewers and continue grilling lamb and vegetables, turning and basting, for 15 minutes longer or until meat is done as you like it and vegetables are tender.

How To make Lamb Kabobs with Vegetables's Videos

Savory Summer Lamb Kabobs

Treat yourself and your family to a tasty summer dish that's easy to prepare. You'll want to have it every week! Our Savory Summer Lamb Kabobs are the perfect Lean and Green Meal for a healthy summer dish whether you're on the Medifast 5 & 1 Plan, Medifast's Maintenance Plan or just looking for a healthy way to enjoy summer!

For more information on Medifast visit:

Skewers 4 Ways

Servings: 8-10

INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
1. Preheat grill to medium-high heat.
2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
4. Repeat with the remaining skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
7. Serve!

Roasted Veggie Skewers
Servings: 8-10

INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
4. Repeat with the remaining skewers and vegetables.
5. Brush each skewer liberally with the oil mixture.
6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
7. Serve!

Teriyaki Chicken Skewers
Servings: 4-5

INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
3. Chill and marinate for at least 2 hours.
4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer.
5. Repeat with the remaining chicken, pineapple, and skewers.
6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
8. Serve!

BBQ Chicken Bacon Skewers
Servings: 4-5

INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes
1 cup bbq sauce
1 teaspoon salt
1 teaspoon pepper
4-5 bacon strips
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
4. Repeat with the remaining chicken, bacon, and skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
7. Serve!

Music provided by Warner Chappell Inc. Used with permission

Easy Moroccan lamb skewer recipe, cooked over charcoal

Super tasty Moroccan lamb recipe, cooked over lump charcoal on a Weber Go Anywhere.

In this episode of Schueys BBQ Taste Buds Travel, I’m going to teach you how to make an easy Moroccan lamb recipe.

I'll show you the ingredients and techniques that will have your taste buds travelling all the way from your backyard to Morocco!

This is a great recipe for when you want to impress your friends and family with your cooking skills. It's also really easy, so if you're looking for something different that can be prepped in the morning and cooked later that day, this is the perfect video for you!

As always I run through the selection and trim, the seasoning, BBQ set up and cooking times and temps. All you need to do is grab a drink, sit back and watch.

Lamb Skewer Ingredients:
1kg (2.2lbs) of lamb back strap
¼ cup Olive oil
¼ cup of chopped parsley
1 teaspoon of Kosher salt
½ teaspoon of Black pepper
1 tablespoon of smoked paprika
1 teaspoon of cumin
2 teaspoons of ground coriander
4 garlic cloves (crushed)
1 tablespoon of lime juice

Veggie Skewer Ingredients:
2 x red onions
2 x zucchini
16 x cherry tomatoes
2 x yellow capsicum

Serving:
2 x limes (cut into quarters)

Items Used:
Trimming knife
Weber Go Anywhere
Chimney Starter
Instant read thermometer
100mm riser from rub and grub

Feeds: 8

Preparation Time: 20 minutes

Marinating Time: 4 Hours

Cook Time: 16 minutes

Cuisine: Moroccan

Hydration: 1 x beer

If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways

Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.

With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.

There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.

If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. -------------------------------------------------------------------------------------------------------------------------------------------

Schueys BBQ partners:

Slow Burn Smoking Wood Supplies
Fixation Brewery
TB2 Smokers / Kettle Kone
JG BBQ
Gippsland Premium Meats
Z Grills Australia
Greg Kitchen / Music

By all means, if you look them up, tell them Schuey sent you.

Grilled Veggie Kabobs via @seattlebutcherswife

Homemade Turkish Adana Kebab Recipe | Adana Kebab With Homemade BBQ Skewers | Turkish Kebab

In this video I show you how to make Turkish Adana Kebabs. These adana kebabs are really easy to make and can be made on a BBQ or grill tray. To make your own homemade adana skewers, tape together 6 bamboo skewers and then cover them in foil.

Ingredients:
500g Lamb Mince
500g Beef Mince
Salt to taste (Recipe used 1 Tbsp)
1 Tbsp Chilli Powder (Adjust to taste)
1 Tsp Paprika
1 Tsp Cayenne Powder
2 Tsp Sumac
1 Tsp Ginger Powder
3 Garlic Cloves – Finely Chopped
6 Green Chillies – Finely Chopped (Adjust to taste)
2 Onions – Finely Chopped – Water drained out
1 Red Bell Pepper – Finely Chopped – Water drained out
1.5 Tbsp Red Pepper Paste
1 Tsp Tomato Puree
1 Tsp Chilli Flakes or Aleppo Pepper Chilli Flakes
1.5 Tsp Cumin Powder
2 Tsp Coriander Powder
Handful Chopped coriander

Salad:
1 Tomato – Chopped
½ Cucumber – Chopped
1 Red Onion Chopped
1 Tsp Sumac
Handful Chopped Coriander

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A young British Pakistani Cook, with a passion to cook and inspire others.

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Juicy Lamb Kebab Recipe

RECIPE: Hi Guys, today I’ll show you How to Make Grilled Lamb Skewers. Cook them on the stove top if you don’t have a grill. They will still taste great! I’ll show you both ways. LINK to Weber Kettle Grill:
Weber Kettle Grill How to Use Video:
This is boneless leg of lamb cut into 1.5 inch chunks. Yellow onion cut up and a few garlic cloves peeled. For the spices, salt, red chili powder, ground cumin and garam masala. Fresh lemon and oil. That’s all you need to make these simple skewers. To a food processor, add the onion and garlic. Juice the lemon, add that to the onion and garlic. Process until fine. Put down a clean kitchen cloth and place the processed mixture on the cloth. Wring out the juice into a bowl. Pour the juice over the lamb, add vegetable oil, the dry spices and mix well. Cover and refrigerate for at least 4 hours or overnight. Take the meat out of the fridge at least 30 minutes before cooking so it’s not icy cold. I’m using steel skewers, now if you’re using wooden skewers, make sure to soak them in warm water for at least 30 minutes so they’re not dry, soaking for 2 hours is better. Thread the meat on each skewer leaving ½ inch space between each piece of meat. I’m saving some of the meat so I can show you how to cook it in a pan on the stove. I don’t know why but every time I try to grill, it’s windy. But at least it wasn’t raining so I’m heating up this Weber kettle grill. If you want to see how to assemble and use this grill, I’ve done 2 videos on my other channel, bestkitchenreviews. While gas grills are more convenient, you can’t beat the taste of a charcoal grill. The coals are hot, I’ll cover the grill and let it get really hot. My grill is ready, I’ve put the grate on and cleaned it. Put the skewers on the grate directly over the coals. Baste with a little oil. And Grill on high heat for 5 to 7 minutes for medium rare to medium. Turn them halfway through cooking and baste with oil again. The lamb is boneless and cooks very quickly so watch them and don’t overcook. If you’re not sure when they’re done, use a meat thermometer. Take the skewers off the grill, cover lightly and let the meat rest for five minutes before removing from the skewers and serving. To make the meat in a pan, heat up a heavy bottomed pan like this cast iron. Put a little oil in and when it’s very hot, add the lamb pieces. By the time you’ve added all the pieces, it’ll be time to start turning them. Because the pan is so hot, there’ll be a nice crust on the lamb. Do leave space between the pieces and don’t overcrowd the pan, otherwise they’ll steam instead of sear. Make sure to turn on a vent or open a window. These cook very quickly, 5 to 7 minutes. Again, use a thermometer if you’re not sure when they’re done. They’re so juicy and taste just as good as the grilled meat. You can make these whether you have a grill or not.
Let me know how you like them in the comments below. Subscribe and I’ll see you next time. Thanks for watching!

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