Lebanese Lamb Kabobs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lamb Kabobs Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Lamb Kabobs. 



To give dinner kabobs a touch of Lebanese influence, combine ground lamb with fresh herbs, onion, and bread crumbs, and then shape the mixture into logs before you skewer and grill. Cucumber and yogurt team up as a garden-fresh sauce to be served with the kabobs. Lamb is a great source of protein and essential vitamins and minerals.



Ingredients



1 small onion, finely chopped

1/2 cup soft bread crumbs

4 cloves garlic, minced

2 tablespoons snipped fresh parsley

1 tablespoons snipped fresh cilantro

2 teaspoons snipped fresh oregano

2 teaspoons snipped fresh mint

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper (optional)

2 eggs, beaten

1-1/2 pound ground lamb

1/2 of a small peeled and seeded cucumber (optional)

3/4 cup plain yogurt (optional)

Thinly sliced cucumber (optional)

Salt and pepper (optional)



Directions



1. Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.



2. Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.



3. In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.



4. Tip: For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.



Recipe source BHG.com



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Moroccan Lamb and Fruit Stew

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Lamb and Fruit Stew Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan Lamb and Fruit Stew.



Spices, dried apricots, and dates meld perfectly in this exotic spicy-sweet stew. A boneless leg of lamb or beef bottom round roast is coated in spices and browned before being transferred to a slow cooker. This stew simmers on low heat for 7 to 9 hours, making it the perfect dish for a busy weeknight or any-night meal. Serve this delicious stew over cooked couscous or rice.



Ingredients



2 pounds boneless leg of lamb or beef bottom round roast

1 to 2 teaspoons crushed dried red pepper

3/4 teaspoon ground turmeric

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons olive oil or cooking oil

2 large onions, chopped

3 cloves garlic, minced

1 14-ounce can beef broth

1 tablespoon cornstarch

2 tablespoons cold water

1 cup pitted dates

1 cup dried apricots

Hot cooked couscous or rice

1/4 cup toasted slivered almonds

Orange peel curls (optional)



Directions



1. Trim fat from meat. Cut meat into 1- to 11/2-inch pieces. In a shallow bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 31/2- or 4-quart crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.



2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31/2 to 41/2 hours or until meat is tender.



3. Skim off fat from cooking juices. Combine cornstarch and cold water; stir into cooker. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more on high-heat setting or until mixture is slightly thickened and bubbly. To serve, spoon stew over hot couscous or rice. Top with almonds. Garnish with orange peel curls, if desired.



Recipe source BHG.com



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Lamb kofta with mint and garlic yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with mint and garlic yoghurt recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with mint and garlic yoghurt.  



Ingredients (serves 8)



1/4 cup burghul (cracked wheat)

1/2 cup boiling water

600g lamb mince

1 egg, lightly beaten

1 small brown onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1/4 cup finely chopped fresh mint leaves

1 tablespoon MasterFoods Moroccan seasoning

1 tablespoon olive oil



Mint and garlic yoghurt

2 small red chillies, deseeded, finely chopped

2 garlic cloves, crushed

1/3 cup finely chopped fresh mint leaves

375g plain Greek-style yoghurt



Method



1. Place burghul in a heatproof bowl. Add boiling water. Stand for 15 minutes. Drain. Return burghul to bowl. Add mince, egg, onion, parsley, mint, seasoning and salt and pepper. Using hands, mix to combine. Using 1 tablespoon mixture at a time, roll mixture into 32 balls.



2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 10 minutes or until browned and cooked through.



3.  Meanwhile, make mint and garlic yoghurt Place chilli, garlic, mint and yoghurt in a bowl. Stir to combine. Serve meatballs with yoghurt mixture.



Source

Super Food Ideas - December 2008, Page 86

Recipe by Liz Macri



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Lamb kofta with fattoush recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with fattoush. 



Cooking Time 10 minutes



Ingredients (serves 4)



500g lean lamb mince

1/2 small brown onion, grated

1 garlic clove, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

olive oil cooking spray

2 pita breads, split in half

1 cup flat-leaf parsley leaves, chopped

1 cup mint leaves, chopped

1 Lebanese cucumber, chopped

1 green capsicum, chopped

2 tomatoes, chopped

3 green onions, sliced

2 teaspoons extra-virgin olive oil

1/2 lemon, juiced

1/2 teaspoon sumac spice



Method



1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.



2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.



3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.



4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.



Source

Super Food Ideas - November 2005, Page 32

Recipe by Tracy Rutherford





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