Right! Out with the slight failure of a part of Barbecue 25, and on with the entirely successful barbecues 😉 Barbecue 26 was where I finally got around to making the lamb kofta kebabs I’ve been on about. Worth. The. Wait.
Right then, we’ll start with the simple stuff. Pork chops are fantastic on the barbecue – they cook well because they’re thick, and they end up juicy and tender. Plus, the bone helps to provide flavour to the meat (don’t take it off). So, we went for a couple of those. The only other thing was my fantalicious (new word. Like it?) Minced Lamb Kofta Kebabs. I promised a while ago I’d do them, so here they are. I grabbed some minced lamb from the supermarket, mixed it with a few herbs and an egg, and formed the mixture around wet kebabs (except I forgot to wet them. You shouldn’t). Really delicious, and perhaps even a contender to my original Greek lamb kebabs. Go try them out before the summer leaves! Great with the cous-cous and salad we had, but also nice on a pitta with a little tzatziki.
So, barbecue 26 was a tasty, but short affair. Join us again for another barbecuing adventure
P.S.: that burger in the picture? It’s left over kofta mixture. Also great as a burger 😉