Kebabs

[mr hoppy]

Planning on doing kefta kebabs on the bbq over the weekend.

1 onion - roughly chopped
2 tbsp flat leaf parsley chopped
1 tbsp coriander chopped
500g lamb or beef mince
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
lemon wedges to serve

Throw everything except the lemon in a food processor, leave them in the fridge for an hour, and then roll into sausages, stick them in skewers, stick em on the bbq, and enjoy.

[sub82]

Sounds amazing! Will definitely be trying this 

[johnrm]

What time should I call in?

[mr hoppy]

I'd definitely be up for doing this for a crowd (salads as well). Not tomorrow night though.

[johnrm]

Feck, remembered, I'm stagging this weekend 

We need to discuss a Summer BBQ.
Family, Beer and BBQ.
Get all the missuses to meet and knit natter.

[mr hoppy]

That sounds like a great idea.

[Will_D]

I would go 50/50 on the mince and ask the butcher for a beef mince with a bit more fat in it than lean mince.

I thinks its measured and stated as the Visual Fat Index

[mr hoppy]

I've done 50 / 50 in the past and that's worked very well. Getting hungry just thinking about it.

[mr hoppy]

I use a 10 euro stick blender from tesco and a jug.

If you can get harrisa paste and mix that with tomato puree it makes a nice hot sauce to go with it. Natural yoghurt for cooling, bit of tabouleh and a wrap and you're sorted.

[Bzfeale80]

Cheers for posting the kebab recipe. Must give this a go soon 

[Eoin]

You don't absolutely need a blender for this, if you add salt to the recipe (why have to add salt? any recipe should have salt....) the salt will bind the proteins and the whole lot will come together with a good mix about. This is effectively the same thing as a blender would do. You might want to grate your onions in case of having no blender and make sure everything is finely chopped.

[mr hoppy]

Yes Eoin, making these as we speak and you should put a tsp of salt in as well.