BBQ Nosh

    Shish Kebabs

    BBQ Nosh – Making Your Own

    If you read my last article about making your own barbecue food you should now be pretty confident with creating your own burgers. They are extremely easy to make and taste so much better than the frozen ones or even the fresh ones from supermarkets.

    Onwards with our barbecue food creating and we will today turn our attentions to two very popular barbecue meats, lamb and chicken.

    For a while we have had a bit of a competition within the family as to who can make the best, or the hottest shish kebabs and it is an annual and fiercely contested challenge that in the end nobody wins because they all taste absolutely fantastic.

    We use pretty much the same process as making the burgers although the ingredients are very carefully selected so as to provide our guests with a taste sensation which satisfies with every chew.

    You will need:

    • 800g of Quality Lamb Mince
    • 1/2 Red onion (finely chopped)
    • Salt and pepper (2 pinches of each)
    • 2 Crushed Garlic cloves
    • 2 medium chillies (1 red & 1 green)
    • ¾ teaspoon of ground cumin
    • 2 Large pinches of dried oregano
    • 2 sprigs of nicely chopped rosemary
    • 4-5 tablespoons of Tandoori powder
    • 1 Pinch of hot paprika or chilli powder
    • 1 teaspoon of Garam masala
    • 1-2 tablespoons of butter

    This recipe will make a fair amount (20 even size balls) – just increase the amounts for more guests.

    Shish Kebabs Top Tip:

    It is sometimes wise to create two separate batches of these very popular BBQ foods as some individuals will either like them or hot – or not.

    The easy bit:

    • You can use your hands to blend the mixture together although it is advisable with the lamb as it is thicker to go with a decent food processor and blend it together – you will find a more even consistency doing it this way.
    • Cover with a clean tea towel and leave in the fridge for about an hour to allow the meat to marinade and keep its shape when cooking.
    • Shape the lamb into equal sized portions and choose whether you want balls, patties or sausage shaped kebabs.
    • Grill on the BBQ, turning every so often to ensure the meat is cooked thoroughly.
    • You can of course simply cook them on the grill although if you want to combine with vegetables then use barbecue skewers and these will hold everything perfectly into place.
    grilling shashlik. - shish kebabs
    grilling shashlik. – shish kebabs

    Once you have mastered the art of the shish, it is always wise to venture into the land of barbecue chicken as this is a huge party favourite and if cooked and prepared correctly will be commented on for years to come.

    You will need:

    • 6 Chicken breast fillers (boneless) – legs and thighs will work fine too.
    • 2 cloves of crushed garlic
    • ½ Onion (finely chopped)
    • 5 table spoons of red sauce
    • 2-3 tablespoons of honey
    • 1 large dash of Worcester sauce (as you can tell this is a favourite in our household)
    • A pinch of both salt and pepper
    • 1 and ½ tablespoons of olive oil
    • 3 tablespoons of brown sugar
    • 2 tablespoons of cider vinegar

    Barbecue Chicken Top Tip:

    Ensure that the chicken does not get burnt by keeping the heat low and avoid adding the sauce until the last few minutes of cooking.

    Barbecue Chicken
    Barbecue Chicken

    The easy bit

    • Make sure that your barbecue is pre heated to a medium heat and you may also need to use the hob indoors should you not have the facility to do so on the barbie.
    • Next stage is to heat the oil in a frying pan and sauté the garlic and the onion until they are tender.
    • Stir in the honey, brown sugar vinegar, Worcester sauce, red sauce and salt and pepper and cook for a few minutes to allow the sauce to thicken.
    • When this is complete remove from the heat and leave to cool down.
    • To cook the chicken it is recommended to lightly oil the cooking grill with a small brush. Dip the chicken in the sauce and evenly cost.
    • Cook the chicken on the grill for about 15 minutes – turning only once during this time before moving the chicken to the frying pan that that still has the sauce in.
    • Simmer for about 5 minutes on each side ensuring a nice even consistency.
    • Serve

    By now you are the proud owner of 3 delicious mouth-watering barbecue recipes, and it could be time to impress your friends with your new found knowledge, although a practice run is always a good idea to start you off – hey any excuse for a barbecue right?

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