Grilled Greek Lamb Kebabs Recipe (2024)

FAQs

What is the best cut of lamb to use for kebabs? ›

For the absolute best lamb skewers, go for the most tender part of the lamb: the loin. Arguably also the most flavorful, the loin comes from the saddle area of the animal. It's especially lean, making it a wonderful choice for grilling, and is usually sold cut into chops.

As the lowest internal temperature of each kebab reaches 160°F (71°C), remove them from the grill.

What could I serve with Minted Lamb Kebabs? These go so well with plain Basmati rice but you could also serve with a fresh salad. Whatever you serve with these kebabs, just remember to work out the additional calories!

The best Lamb cut award goes to Lamb Loin Chops, hands down the best balance of flavor, tenderness, and value for money. These tasty mini T-bone shaped morsels have a wonderful buttery fat cap and extremely tender meat. Loin Chops are easily and quickly cooked in the pan and are reasonably priced.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

If you cook them too long, most of the moisture will be gone and they'll be dry. It's called “overcooking your food”. So don't overcook your food and it won't be dry.

Three sure fire methods to decrease the gamey taste of lamb: mustard powder, rosemary and red wine vinegar. All three neutralize the oxidization of the monosaturated fats that are present in lamb, but aren't present in beef or pork. You can braise or marinate with some combination of the three.

Lamb which is pink in the middle is safe to eat, in that same way that beef cooked pink in the middle is safe. However, your lamb should be cooked the way you like your lamb cooked. The tender cuts of lamb, like lamb chops, stay tender if you don't overcook them.

A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned. The same goes for burgers.

Can lamb skewers be pink in the middle? ›

The lamb pieces should have a great sear on them, and be blushing pink inside for medium rare. To be exact, use a meat thermometer and aim for an internal temperature of 60°C/140°F for medium rare (blushing pink, optimum juiciness).

When you're serving lamb for dinner, classic sides like mashed potatoes or baked potatoes are family faves. If you have time, try fancier sides like Dauphinoise potatoes or garlic confit mashed potatoes to level up your meal. Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike.

This simply prepared (it's rubbed in a paste of just Dijon mustard, garlic, and herbs) rack of lamb is best served with equally unfussy vegetable sides, like grilled asparagus or baby artichokes.

The best cuts of lamb for kabobs are a boneless lamb shoulder or lamb sirloin. These cuts are the best choice because they have the right amount of fat. The fat results in a juicy, tender, and flavorful kabob.

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Loin. This is the most tender part of the lamb, producing only the most tender and flavourful cuts. Boned and rolled loin makes for a delectable roasting joint. This is also where the juiciest chops and noisettes come from.

The final outcome is a meat containing around 85 percent lamb (or whatever), 5 percent seasoning, 5 percent bulking agent, and 5 percent rusk. The latter ingredient is a common feature of other meat products such as sausages, burgers, and pies, as it helps to hold the flavors, color, and seasoning.