"Korma Style" BBQ Kebabs

When I was doing a mini book signing in Perth a couple passing gave me this wonderful recipe so I have repeated it with a few changes..

These are great as filler, a snack or even as a main course with rice; they have quite intense flavours and are quite different for the average BBQ party. Try them, you won't be disappointed!

You will need:

500g lamb mince
500g Beef mince
2 white onions – chopped finely
1 red onion – chopped finely
3 cloves garlic – crushed
1 tsp nutmeg
1 tsp cinnamon
1 large handful fresh chopped parsley
1 tbsp red wine
1 tsp rock salt
1 tsp freshly ground pepper
20 kebab sticks
2 tbsp EVOO

Really easy this, put all the ingredients in a food mixer and mix until fairly fine, about 20/30 secs on high should do, make sure you scrape the sides so that it is all blended evenly. Take the mix out and with your hands form sausages about 20mm thick and about 100mm long, or whatever size you want to make them! Now either place them onto a serving plate (as they are) ready to cook or feed them onto kebab sticks, then place them on the serving plate.

Brush over the EVOO so that they are all coated. Turn the burners on to high on your plate with the hood open for about 5-10 mins, then place the kebabs on the plate with the stick end towards you. Turn a few times till cooked, about 15-20mins, serve with dips: sweet chilli sauce with sour cream, Greek yoghurt or Tomato sauce..etc.

Note: you can also cook them with the hood down on a silicone paper lined baking tray on the plate. Turn the grill burners on high with the hood down until temp reaches 190-200c. Lift the hood place the tray on the hot plate and close the lid, turn the burners down to low, but watch the temp, if it drops turn them up to high again. Cook for about 20 mins turning once or until cooked

Note2: Again you can cook them in a fan forced oven….180c for 20 mins turning once until cooked

©Ross Yarranton