Kabab Koobideh (+Others!)
When I first flicked through Simply I spotted the recipe for Kabab Koobideh and knew I had to cook it!
The Meat:
1kg of minced lamb from my local butcher. Very important to ask for 30% fat and Sabrina reminded me of this when I said I was going to cook it.
The Prep:
The mince was mixed with onions, turmeric, bicarb of soda, salt and pepper then shaped onto the skewers and pinched along the way. I used the flat Thuros skewers off my T1 grill so the meat would stick on better.
The Cook:
A full chimney starter of lit charcoal poured equally over the base of the Napoleon Pro 22 grill and left to settle for a bit before the skewers were placed on top along with some tomatoes.
The skewers were rotated frequently during the cook
Some flatbreads went on too, these are Greek flatbreads from Tesco. Pretty good if you can’t be bothered to make some.
Time to Eat:
Served up – Flat breads, kebabs, mint, red onion and tomatoes.
SUMMARY:
| Cook Difficulty: | 3/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Charcoal – Direct |
| Charcoal: | Globaltic |
| Smoking Wood: | N/A |
| Cook temperature: | 250°C |
| Cook time: | 10 minutes |
| Internal temperature: | 70°C |
| Notes: | No major changes for this one |
Also cooked this week:
What else was cooking in the shack this week?
Goat Raan:
I cooked this before and have been meaning to cook it again as I didn’t get it quite right the first time:
Goat shoulder from Cabrito Goat
Rub applied, what a colour!
Into the largest pan I have (it’s like a cauldron!) then onto the Weber Smokefire
Many hours later
Love the colour of this!
It pulled apart easily
Plated up and topped with pomegranate seeds and chopped mint
Close up
I really enjoyed cooking and eating this one, I took a bit more time with the sauce and was happy with how it came out this time. Great dish!
Moghrabieh Salad:
Trying to eat a bit healthier and when I saw this recipe in Bazaar I had to give it a try.
Giant couscous, red peppers, yellow peppers, cinnamon, dill, parsley, pine nuts, honey and chilli.
This dish was so tasty I had to have two portions, great for a quick and tasty lunch.
Spicy Lamb:
More lamb this week and this time it was Spicy Lamb pizzas using the recipe in the Franco Manca book. The lamb mince was part cooked as the Ooni Pro heated up.
First one was a little out of shape but looked good.
Second one was a bit better but still not totally round!
Third and last, perfect this time and I always eat the last pizza so this was a result!
I really enjoyed this pizza, lamb mince on a pizza has been a revelation to me and I wish I had tried it sooner. This was awesome, definitely recommend it.
Vension steaks with mushroom, horseradish and mustard sauce:
Last but not least!
I am slowly working my way through the half a venison I bought from Butchery at Bowhouse and with some venison steaks in the freezer this looked a great recipe for them.
Red onions into a petromax pan on the Napoleon Prestige Pro 825 gas burner.
Steaks in
Flipped
Served up with mushroom, horseradish and mustard sauce plus some water cress.
Goodness me this was a great meal, pretty easy to cook but very tasty. The steaks are not massive but I find venison very filling.
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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