The lighter evenings and a run of holiday weekends has us stocking up charcoal and thinking of grilling and smoking. Oh yeah! So if you have yet to finalise your dining plans for the weekend, and of course if the weather is conducive, you may want to take a look at some of our recipes. This one is a quickie. It takes as long as the barbecue takes to heat up for you to have prepared the kebabs ready for the grill.
These lamb kebabs are simple. Just the meat, minced and spiced with onions, garlic, cilantro (coriander) and the soft, fragrant flavours of cumin, cinnamon and paprika. You can adjust the chilli to your taste, we kept it fairly mild to pacify the kids. These little bullet shaped kebabs are perfect finger food, tender and moist makes them easy fodder for little mouths and dress them up with salads, olives, yoghurty dips and wraps or chips for bigger ones.
- half teaspoon light olive oil
- 1 medium red onion, chopped finely
- 1 clove garlic
- 220g (1 cup) Minced Lamb
- half teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- half teaspoon cinnamon
- 2 tablespoons chopped coriander (cilantro)
- 200g (1 cup) cherry tomatoes
- 1 teaspoon ground sumac powder
- salt and pepper
- Start up your barbeque
- Heat the olive oil in a frying pan over medium heat.
- Pour in the onions and stir occasionally, cooking them till they become light golden and shrink in volume. You want to minimise the water in the onions and make them naturally sweet to a low slow heat for around 10 minutes is ideal but be guided by the colour. You do not want them too brown as they will burn on the BBQ otherwise.
- Add the garlic as the onions near the end of their cooking time, and when they have softened, tip the onion and garlic into a large bowl.
- Add the lamb, salt, spices and 1 tablespoon of the coriander (cilantro).
- Mix well and take walnut sized portions of lamb, shape them into balls then flatten them into bullet shapes.
- Once formed, the kebabs must be kept chilled in the refridgerator until they are ready to be cooked.
- Chop the cherry tomatoes and season with sumac and salt/pepper
- Cook the kebabs on the barbeque, making sure they are thoroughly cooked through to the centre. If you prefer you can cook them in the grill or on a ridged frying pan.
- Serve with flatbreads, dips and pickles.
- For the tomato salad, chop them, mix them with a little salt, sumac and the remaining coriander.
- To cook the kebabs, place on a preheated barbeque for 10-15 minutes or until cooked thoroughly through. You can also cook them in the oven (at 200 Deg C) for about 20 minutes or until thoroughly cooked through.
Here is a naan bread recipe that would work really well with these kebabs.
Looking for more barbeque ideas?
If you have more time on your hands (how about 5 hours) then this slow roast pulled lamb is pretty good. One of our favourite vegetarian BBQ recipes is this grilled asparagus with peanut and chive dressing.