Bright summer days and long, warm evenings call for food that can be enjoyed at leisure with family and friends. Flavours of Summer along with our brand new BBQs is the perfect companion for sunshine dining.
One of the best aspects of those long, hot days is the chance for a barbecue or cook-out. To give you a taste of the Best-ever Barbecue section of the book we’ve picked out a recipe, Lamb shish kebab with yogurt and flatbread. Yummy!
This is the ultimate kebab/kebob and a great way of using up day-old bread.
- 500g/18 oz. minced/ground lean lamb
- 2 onions, finely chopped
- 1 green chilli/chile finely chopped
- 4 garlic cloves, crushed
- 1 teaspoon paprika
- 1 teaspoon ground sumac
- Leaves from a small bunch of fresh flat leaf parsley, finely chopped
- 2 tablespoons olive oil plus a knob of butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 fresh green chilli, deseeded and finely chopped
- 400g/14oz can chopped tomatoes
- 1 teaspoon sugar
- sea salt and freshly ground black pepper
- 2 tablespoons butter
- 8 plum tomatoes
- 1 large pide or plain naan bread, cut into pieces
- 1 teaspoon found sumac
- 1 teaspoon dried oregano
- 225g/8oz thick, strained natural yogurt
- a bunch of flat leaf parsley freshly chopped
- 1 large metal skewer with a wide, flat blade, plus 1 long thin skewer.
Put the minced/ground lamb into a bowl. Add all the other kebab ingredients and knead well, until it resembles a smooth paste and quite sticky. Cover and chill in refrigerator for about 15 minutes.
To make the sauce, heat the oil and butter in a heavy-based saucepan. Add the onion, garlic and chilli, and stir until they begin to colour. Add the tomatoes and sugar, and cook, uncovered, until quite thick and saucy. Season to taste, then keep warm.
Wet your hands to make the mixture easier to handle. Mould portions of the mixture around the skewer, squeezing and flattening it, so it looks like the sheath to the sword. Thread the tomatoes onto the thin skewer.
Prepare a barbecue/outdoor grill or stovetop grill pan. Cook the kebab for 4-5 minutes on each side, or until cooked through. Add the tomatoes to the grill and cook until charred and soft. While both are cooking, melt the butter in a heavy-based frying pan/skillet. add the pide pieces and toss until golden. Sprinkle with some of the sumac and oregano and arrange on a serving plate. Spoon some sauce and half the yogurt on top.
When the kebab is cooked on both sides, slip the meat off the skewer, cut into pieces and arrange on top of the pide along with the tomatoes. Sprinkle with salt and the remaining sumac and oregano. Add the sauce and yogurt and garnish with parsley.
View our BBQ range here