Welsh Lamb Kebabs with Harissa and Mint Yogurt Sauce #AD #LoveWelshLamb
Hey! These Welsh Lamb Kebabs, made with lamb neck fillet, and are so tender and juicy. They combine my homemade fiery harissa spice blend and cooling minted yogurt for the perfect combo.
Here's the recipe over on my blog:
HUGE thanks to PGI Welsh Lamb for my fabulous little trip to South Wales, and for sponsoring todays recipe.
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THE RECIPE
Serves: 4
INGREDIENTS:
Harissa Spice Blend
• 1 tbsp coriander seeds
• 1 tbsp paprika (plain, not smoked)
• 1.5 tsp garlic powder
• 1.5 tsp cumin seeds
• 1 tsp chilli flakes
• 1/2 tsp caraway seeds
• 1/2 tsp salt
• 1/2 tsp pepper
Mint Yogurt Sauce
• 4 tbsp plain yogurt
• 10 mint leaves very finely chopped
• 2 tsp lemon juice
• 1 pinch salt
• 1 pinch garlic powder
• 600 g lamb neck fillet
+ flatbreads & salads to serve
INSTRUCTIONS:
How to Make the Harissa Spice Blend
1. Mix all the spices in a spice grinder or pestle and mortar and grind until the seeds are crushed.
2. You will need 1 tbsp of the blend for this recipe. The rest will store happily in an airtight jar.
How to Make the Mint Yogurt Sauce
1. Mix all the ingredients into a small bowl. Taste, and add more of your favourite flavours until you are happy with the consistency and flavour profile.
How to Make BBQ Lamb Kebabs
1. Dice the neck fillet into bite sized chunks.
2. Tip into a mixing bowl and sprinkle with one tablespoon of the harissa spice blend.
3. Massage the spices into the meat, ensuring each piece is well coated.
4. Thread 1/4 of the meat onto 4 metal skewers, or wooden skewers that have been soaking in cold water for 20+ minutes.
5. Fire up the BBQ or griddle pan until hot. Add the kebabs and cook for 10-12 minutes, turning occasionally.
6. Serve with your choice of flatbreads and salads.
Until next time, happy camping!
Jane x
PS want to work with me? You can contact me at jane@hedgecombers.com
Grilled Lamb Chops With Saffron Rice - Shishlik Kebab
In this video i show you How to Make Grilled Lamb Chops With Saffron Rice - Shishlik Kebab. Very easy and quick recipe and it taste amazing, even better then restaurant kebabs. You can either grill on stove or use oven to grill the chops.
How to Make Perfect Steamed Saffron Rice: ⬇ ⬇ ⬇
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INGREDIENTS:
Lamb Chops 500g
Onion 1 large size
Lemon 1 medium size
Salt 1 tablespoon
Black Pepper 1 tablespoon
Paprika Powder 1/2 tablespoon
Canola Oil 2-3 tablespoons (when grilling)
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If you have any questions, please leave a comment below and i will try my best to help you.
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Thank you for visiting, lots of love The Olympic Cooking x
The Surprising Solution for Making Döner Kebab Meat at Home
It's tricky to get Döner Kebab right at home, especially the meat. But there's a trick. Head to to save 10% off your first purchase of a website or domain using code ANDONG.
This is Part 3 of a series on a Döner Kebab recipe, optimized for the average home kitchen.
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► Döner Kebab marinade ????
to 400g yoghurt:
1 Tbsp paprika powder
1 Tbsp paprika flakes
1,5 Tbsp dried oregano
2 tsp dried thyme
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjory
salt to taste, around 1 Tbsp
good for about 700g of meat
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Easy Lamb Kebab Burger Recipe
This is my kebab burger recipe. You know when you are coming home from a late night out, maybe one or two many lemonades under your belt and you need a feed. There is always a kebab van parked at the perfect spot, just for you.
Well, as we all know kebabs have a top and a bottom whole and when slightly sideways it is hard to keep the contents all in, so I figured let's make it a burger instead. On second thoughts, no matter how this is served to someone coming home at 2am, it will still be messy but it will be a tasty mess.
Smoked lamb burgers with fetta cheese, spinach, lettuce, tomato, onion and tzatziki sauce all held together in a bun. Let’s get into it.
As always, cheers for watching
If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways
Ingredients:
1kg of Lamb mince
200 grams of Fetta cheese
250 grams of frozen and chopped Spinach (thawed)
1 tablespoon of Lemon pepper
2 x teaspoons of salt
6 x potato buns
Iceberg Lettuce
3 x tomatoes (sliced)
2 x red onions (sliced)
Tzatziki sauce
Items Used:
57cm Weber Kettle
1 x charcoal basket
Feeds: 6
Preparation Time: 10 Minutes
Cook Time: 45 minutes
Cuisine: Australian
Hydration: 2 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. -------------------------------------------------------------------------------------------------------------------------------------------
Schueys BBQ partners:
Slow Burn Smoking Wood Supplies
Fixation Brewery
TB2 Smokers / Kettle Kone
JG BBQ
Gippsland Premium Meats
Z Grills Australia
Greg Kitchen / Music
By all means, if you look them up, tell them Schuey sent you.
Lamb kebabs cooked on the Weber grill
Lamb kebabs cooked on the Weber grill.
There is no other late night feast that soothes a hungry person after being out all night. The very sight of a kebab van makes most people excited after a night out partying.
So how do we recreate this epic meal at home?
Easy enough to do, grab some lamb, season it well and grill it. Well that is the basics of it. There is a trick or two when it comes to making a great kebab, mainly how long to cook the meat for.
So let’s delve into the art of making a great lamb kebab.
As in all of my recipes, I run through the selection and trim, the seasoning, BBQ set up and resting and serving.
As always, cheers for watching
If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways
Ingredients:
1kg (2.2lbs) boneless leg of lamb
Half an iceberg lettuce (sliced)
2 medium red onions (sliced)
4 x large tomatoes (sliced)
6 x pita bread
Lamb seasoning Ingredients:
2 tablespoons of olive oil
2 teaspoons of kosher salt
1 and ½ teaspoons of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of dried oregano
1 teaspoon of dried thyme
Juice of 1 lemon (half at the start and half throughout the cook)
Garlic sauce:
¾ cup of Greek yoghurt
1 tablespoon of lemon juice
2 garlic cloves (crushed)
Salt & pepper to taste
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Charcoal Baskets
Feeds: 6
Preparation Time: 1 hour (includes removing the meat from the fridge an hour before use)
Cook Time: 1 hour and 10 minutes
Cuisine: Middle Eastern / Australian
Hydration: 3 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. -------------------------------------------------------------------------------------------------------------------------------------------
Schueys BBQ partners:
Slow Burn Smoking Wood Supplies
Fixation Brewery
TB2 Smokers / Kettle Kone
JG BBQ
Gippsland Premium Meats
Z Grills Australia
Greg Kitchen / Music
By all means, if you look them up, tell them Schuey sent you.
Lamb Kofta Kebabs | Aaron Craze
Aaron's got a great lamb recipe for you lucky people. Easy to make and amazingly tasty. Minced lamb seasoned with spices, herbs and sweet apricots then griddled over a high heat, laid on a crunchy salad and cooled down with fresh yoghurt and toasted pistachios. All in a soft tortilla wrap. You've got to give this a go!
How do you make your koftas? What's your favourite thing to put in a kebab? Let us know in the description box below.
Find the recipe here:
For more nutrition info, click here:
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