In collaboration with Tasty, Easy Lamb.
So how’s your summer going? I can hardly believe that the kids have gone back to school this week – where did the summer holidays go? We tried one last camping barbecue last weekend, but alas, most of the time was spent hiding in the tent (more on our awesome new tent later!) from the rain and the wind, so our barbecue never did happen. Nonetheless, if we had had a barbecue, it was these gorgeous lamb kibbeh kebabs that we were going to have (which ended up being cooked under the grill at home!).
These kebabs are really quick to make and don’t be put off by toasting your own spices. Toasted freshly ground cumin and coriander take the flavour of this lamb dish to a whole new level, and it really does only take an extra few minutes. Just take care that the spices don’t burn in the pan; as soon as the cumin starts popping transfer your spices to a mortar and pestle to cool and grind and away you go!
I’ve recently also treated myself to some new skewers: some metal ones to make life a little bit easier. If using wooden skewers make sure to soak them twenty minutes in warm water, while the bulgur wheat for this recipe is soaking.
Another tip, to make life a little easier, is to serve your grilled lamb kibbeh kebabs with ready-made flatbreads, plain natural yoghurt and hummus. Pour over a little olive oil over the hummus and sprinkle a bit of smoked paprika to give it that homemade touch and no one will know the difference!
The side salad I’ve served with my kibbeh kebabs is a gorgeous sun-dried tomato, parsley and pomegranate salad with toasted pine nuts, but any leafy green salad would also work well.
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This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me do what I love: mess up my kitchen and share recipe stories.