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Persian lamb skewers

We’re trying to squeeze in as much use of the barbecue as possible as the English summer quickly fades, and trying to be as varied as possible with what we throw on it. These lamb skewers were inspired by ones we had at friends’ barbecue which were from their village butcher (thank goodness village butchers stil exist).

I added a small amount of breadcrumbs to my mixture which is not authentic at all. I found a pure meat mixture very difficult to easily shape around the skewers and it also fell off the skewers during cooking, so decided to add the breadcrumbs as an additional binder. Feel free to go with a competely meat mixture.

minced lamb kebabs

While these are perfect for a barbecue, especially when you need to feed lots of people, it would work just as well cooked on a griddle pan over the stove. The amounts are also easily halved to make a smaller amount for a family main course.

You can prepare the meat mixture the day before and leave it in a bowl in the fridge, or shape the meat around the skewers and leave them in the fridge overnight ready for the next day. Remember if you’re using wooden skewers that could burn on the barbecue, soak them for about 30 mins before putting the mixture on them.

Nicholas loves meat anyway, but particularly loved these “meat lollipops”. Of course be careful of skewers with children. You could also add some grated vegetables to the mix to get some more veg into your little ones.

Wonderful served with grilled vegetables, or with Greek yogurt with a squeeze of lemon juice and some chopped mint added.

PERSIAN LAMB SKEWERS

Prep time: 10 mins
Cook time: 15-20 mins
Makes approx. 15 skewers

600g minced lamb
1 onion, grated and excess juice squeezed out
1/4 cup breadcrumbs (optional)
2 tbsp sesame seeds
2 tbsp ground cumin
2 eggs
Salt and pepper to taste

In a large bowl mix all the ingredients together (easier if you do it with your hands).

With wet hands to avoid the mixture sticking to them, take a small handful of the meat, shape it into an oval shape and then mould it around the skewer.

Cook on a preheated very hot griddle pan or barbecue, turning regularly to cook evenly, until cooked through (about 15-20 mins).

Variations:

  • Use a mixture of minced beef and lamb.
  • Add some grated vegetables to the meat such as carrot or courgette/zucchini.

 

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2 responses »

  1. Your skewers looks delicious. In Indonesia we do have few types of stay/ skewers using pure meat recipe and instead of bamboo skewer use lemon grass as for stick. It might help to keep the shape and add flavors to the bbq meat.

    Reply
    • That’s a brilliant idea Rabbit! I’ve tried unsuccessfully in the past to use rosemary ‘sticks’. Lemongrass would be much sturdier and also safer for little hands. Can’t wait to try this πŸ™‚

      Reply

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