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
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
GREEK GYROS - THE BEST YOU EVER HAD !!!
???? JOIN the PIT MASTER COMMUNITY ????????????
VIDEO SPONSORS
▶️NAPOLEON GRILLS HOLLAND
PERKS for PATREONS
????1 Your name at the end of the video
????5 Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
????10 Monthly Giveaway, Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
Support us and become a patreon! -
(Patreon takes 5% of the pledges)
PERKS for YOUTUBE MEMBERS
????5 Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
Become a YouTube member -
(YouTube takes %30 of the membership)
OUR MUSIC
Use this music for your videos -
BBQ GEAR THAT I USE
????Chef's knife - (Germany) / (USA)
????Cutting Board - (Germany) / (USA)
????Barbecue tong - (German) / (USA)
????Kitchen Torch - (Germany) / (USA)
????Thermometer - (Germany) / (USA)
Check out our team
Cinematographer - Morrison Hulshof -- Instagram @morrisonhulshof
Photographer / content manager -- Instagram @denisedommers
RANDOM ????
(words that help you find this video) #KEEPONGRILLING #GYROS
Welsh Lamb Kebabs with Harissa and Mint Yogurt Sauce #AD #LoveWelshLamb
Hey! These Welsh Lamb Kebabs, made with lamb neck fillet, and are so tender and juicy. They combine my homemade fiery harissa spice blend and cooling minted yogurt for the perfect combo.
Here's the recipe over on my blog:
HUGE thanks to PGI Welsh Lamb for my fabulous little trip to South Wales, and for sponsoring todays recipe.
Come say Hi!
* My tasty food blog:
* Pinterest:
* Instagram:
* Facebook:
* Twitter:
THE RECIPE
Serves: 4
INGREDIENTS:
Harissa Spice Blend
• 1 tbsp coriander seeds
• 1 tbsp paprika (plain, not smoked)
• 1.5 tsp garlic powder
• 1.5 tsp cumin seeds
• 1 tsp chilli flakes
• 1/2 tsp caraway seeds
• 1/2 tsp salt
• 1/2 tsp pepper
Mint Yogurt Sauce
• 4 tbsp plain yogurt
• 10 mint leaves very finely chopped
• 2 tsp lemon juice
• 1 pinch salt
• 1 pinch garlic powder
• 600 g lamb neck fillet
+ flatbreads & salads to serve
INSTRUCTIONS:
How to Make the Harissa Spice Blend
1. Mix all the spices in a spice grinder or pestle and mortar and grind until the seeds are crushed.
2. You will need 1 tbsp of the blend for this recipe. The rest will store happily in an airtight jar.
How to Make the Mint Yogurt Sauce
1. Mix all the ingredients into a small bowl. Taste, and add more of your favourite flavours until you are happy with the consistency and flavour profile.
How to Make BBQ Lamb Kebabs
1. Dice the neck fillet into bite sized chunks.
2. Tip into a mixing bowl and sprinkle with one tablespoon of the harissa spice blend.
3. Massage the spices into the meat, ensuring each piece is well coated.
4. Thread 1/4 of the meat onto 4 metal skewers, or wooden skewers that have been soaking in cold water for 20+ minutes.
5. Fire up the BBQ or griddle pan until hot. Add the kebabs and cook for 10-12 minutes, turning occasionally.
6. Serve with your choice of flatbreads and salads.
Until next time, happy camping!
Jane x
PS want to work with me? You can contact me at jane@hedgecombers.com
The Best Home Made Doner Kebab Recipe | Takeaway Gyro Recipe
Hey guys :) I hope you've all had a fab day! Here's a recipe you can try to make an authentic Doner Kebab at home :) It's super tasty...and easy to make. Thanks for popping over x
If you fancy helping to support my wee channel please check out my Patreon page (only if you want to!)
HERE'S A LINK TO MY PATREON :)
DA MALAT DONER KEBAB RECIPE:
HERE'S A LINK TO THE DONER SEASONING :)
Here's what you'll need for the recipe guys:
500g mince beef
500g mince lamb
30g DA MALAT's Doner Kebab Seasoning
1 x medium egg, beaten
2 x Tbsp olive oil (to add to the beaten egg)
3 x slices of medium cut white bread, made into fine breadcrumbs using a food processor (the finer, the better)
Onion, tomato & red cabbage for the salad
A splash of apple cider vinegar
Extra olive oil for greasing
Chilli sauce or condiments of your choice :)
Pitta breads
Take care guys x
How to make a lamb kebab sandwich - awesome BBQ recipe - Pitmaster X
This is a great BBQ recipe for a lamb kebab sandwich. It is super easy to make and has great flavours.
Become my friend on facebook:
Follow me on twitter: @BBQPitmasterx
Check out my other videos:
Recipe for this great sandwich:
Ingredients:
- lamb loin
- pita sanwiches
- home made garlic sauce
- chili pepper
- garlic cloves
- olive oil
- pepper and salt
- juice of half a lime
- Lettuce
How To:
- Chop up the garlic cloves
- Deseed and chop up the chili pepper
- Put pepper and salt on the lamb loin
- Marinade the lamb loin in the garlic, chili peppers and juice of half a lime for 4 hours
- Grill the lamb loin to about 60 degrees Celsius or 140 Fahrenheit
- Bake the pita sandwiches at the sametime you grill the lamb
- Slice the meat very fine
- Put the meat, the lettuce and some garlic sauce in the pita sanwich
Enjoy
Music courtesy of Audio network
Royalty free music
Title: Dirty Money
Artist:Tom Quick / Adam Drake Check out PITMASTERX.COM for more information on this video
Awesome Lamb Kebabs | Jamie Oliver
Spring is here and this lamb recipe is the perfect way to see in the new season! Marinated lamb kebabs on rosemary skewers with crisp veg all served in flatbread bowls with a dollop of minty yogurt. Such incredible flavours and no plate to wash up at the end of it - win, win!
For more lamb recipes head over to Jamieoliver.com and if you want info on the BBQ in this video click the link |
Links from the video:
Super Easy Fish Pie |
Charred Veg Salad |
Ultimate Cheese Burger |
Flatbread Recipe |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x