Can an oven broiler be substituted for a charcoal grill, to make lamb kebabs?
*******So I'm dying to make this recipe for lamb kebabs, but live in an apartment with no charcoal grill. *******
1 pound plain yogurt (regular or lowfat)
1/4 cup olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Cut the lamb in 1 1/2-inch cubes (you’ll have about 20) and add it to the yogurt, making sure it is covered with the marinade. Cover the mixture plastic wrap and refrigerate overnight or for up to two days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the red onion in 8 pieces and separate each piece into three or four sections. Loosely thread three or four pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning two or three times, until the lamb is medium-rare.
*******Can I use my oven broiler in lieu of the charcoal grill? And if so, how long would I need to cook the lamb kebabs for medium rare, the same 10-15 minutes as with a grill, or longer/shorter? Thanks in advance!*******
You probably could substitute the broiler for the grill, but distance from the heat source may be of concern. Also are the skewers metal or wooden? Maybe you should test the use of the broiler by only doing one skewer to see how it works before broiling all of the kebabs. The taste may be different than when grilling and exposing the meat to smoke.
The char/smoke cannot be imitated. But recipe wise sounds great! I'd eat it gladly either way.
It can be substituted but you won't get the grilled flavor. How long to cook it depends on how well you want your meat. For mid rare, it should take about 9-10 minutes.
It's absolutely possible -- you won't get that charcoal char, but it will be nicely browned and tasty.
My mom used to make kebabs in the oven when it was too cold to light the grill.
Start with the same timing as a grill...then adjust from there.
I usually make kebabs in the grill. Although it's not going to be as great as when cooked over charcoal, a little smoked paprika in the marinade and leaving a little yogurt to baste on the kebabs and char when they are near the flame can recreate some of the smokiness you're missing.