BBQ47/17: Lamb Shish Kebabs with Pickled Red Cabbage, Tzatziki, Pickled Chillies, Hot sauce and Flatbreads:
Lamb Shish Kebabs is another great recipe by Rich Harris. It’s been on my list to cook for a while and I finally got round to cooking it! I ordered 1.25kg of boneless, rolled Texel lamb leg from Farmison for £23.95 and cut it into 3cm cubes.
The marinade is garlic cloves, rapeseed oil, grated lemon zest, lemon juice, smoked paprika, cumin, oregano and sea salt. I made this then mixed the lamb thoroughly before covering with clingfilm and leaving in the fridge overnight (it smelt fantastic!):
That same night I also made Tzatziki (Garlic, rapeseed oil, Greek yoghurt, mint leaves, grated cucumber, sea salt and black pepper) and the pickled red cabbage (Red cabbage, white wine vinegar, caster sugar, sea salt, yellow mustard seeds and dried red chillies) – again, both went in the fridge when ready.
On the day of the cook I got the trusty Manchester Vacs heavy duty kebab skewers out and threaded the meat on 3x skewers.
I fired up a chimney starter full of charcoal and when ready I poured it out over the middle of the bbq to create a single hot zone before placing the kebabs over the top of the charcoal. I thought it looked odd when I put it in but couldn’t put my finger on it until now! I usually put the grill and grill grates on to protect from flare ups but I hadn’t done it this time!
The fat from the lamb was causing a few flare ups and you can see some charred bits on the kebabs, these are actually the tastiest part!
There was a fair amount of smoke getting generated from the fat dripping:
I rotated the skewers pretty frequently and after 10 minutes I checked the internal temperature of the meat using a Thermapen. Everything was above 75c so I took the kebabs off to rest and wrapped them in foil:
The kebabs smelt amazing and it was very hard not to sneak a taste whilst it was resting!
First thing in the morning I had made flatbread dough using another Rich Harris recipe and left it to rise for an hour. I fired up the Uuni and cooked 8x flatbreads, they looked great! I did make a bit of an error here as I didn’t wrap them sufficiently after I coooked them so they were a bit hard but a quick blast in the microwave softened them a bit. Next time I would try and remember to wrap them better!
It was time to line everything up to put the kebab together. I didn’t make pickled chillies or hot sauce as I had some already so used them.
This was a great meal, the meat tasted fantastic and everything went really well together. The pickled red cabbage was very nice and I munched a fair bit of that!
Some parts of the meat were a little tougher than others, when cutting the meat there were a few bits with a good bit of tougher fat on which I would trim off next time as this was the tougher parts. Not knocking the lamb at all as it was a quality bit of meat, the issue was the harder fat won’t cook/render enough during a short cook like this. The majority of the meat was very, very tender and had such a great taste! The charred bits were the best but I would try cooking the kebabs with the grill grates on to shield from flare ups next time.
As previously mentioned earlier, the flatbreads need wrapping better next time to keep the steam in and the bread soft.
Another great recipe, easy to prepare, quick to cook and a good feed on a nice sunny day like today!