Friday, 17 August 2012

tasty easy lamb kebabs

We've recently come back from a weekend camping trip and were lucky enough to have glorious weather the whole time. As the campsite provided fire pits with cooking grills I decided to make the most of it and cook up an outdoor feast of lamb kebabs and grilled veggies. I can't help thinking that I was inspired to cook lamb because I was in a field of sheep!

You can't beat the flavour you get in these kebabs if you are able to barbecue them but they can also be cooked at home in a ridged griddle pan. To make them in to a meal add your favourite combination of flat bread, grilled veg, aubergine puree, hummus, yogurt dressing and chili sauce (this one is my current favourite). YUM

400g lean lamb mince (you can use the full fat version but this still has more than enough fat in it)
2-4 tsp harissa paste
1 tsp dried mint (it really is much better than fresh in this recipe)
red chilli flakes (optional)
small onion, finely chopped or grated
salt & pepper

Skewers (if you are using wooden ones make sure they are soaked in water for at least 30 mins)

Makes 6-8 kebabs depending on size.
  1. Preheat your griddle pan if cooking indoors or make sure you barbecue/fire is glowing hot and ready to cook on.
  2. Mix all the ingredients together in a bowl, hands work best but use a spoon if you must.
  3. Divide the mix into 6-8 portions in the bowl then take each portion and form into long sausage shapes around the skewers. You don't have to use the skewers but it does make it easier to turn the kebabs. If you don't use skewers feel free to shape the lamb however you wish.
  4. Place the kebabs on the very hot grill/griddle pan and don't move them around or turn them until they are nicely browned and come away easily from the grill. Once they can be moved, rotate them so that they are cooked evenly. you want them to be nice a golden brown all round - not burnt.

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