BBQ recipes – Summer is here, fire up the barbie!

by Lauren James on November 14, 2012

Spiced Lamb with Warm Tomato Salad                                    Serves 4

1 tsp ground cumin

2 tsp ground coriander

1 tsp ground cinnamon

pinch saffron threads

¼ cup pomegranate molasses (sold in delicatessans and spice stores)

12 x 60g lamb cutlets, trimmed of visible fat

1 tblsp olive oil

90g flaked almonds, toasted

1 red onion, finely chopped

1 eggplant, finely chopped

2 large tomatoes, finely chopped

80g baby spinach leaves

2 tblsp Moroccan seasoning paste, or 2-3 tsp of Morroccan seasoning powder

2 tblsp flat leaf parsley

Lemon wedges, to serve

  1. Combine spices and pomegranate molasses in a shallow bowl.  Add lamb and mix well to coat.
  2. Meanwhile, heat a non-stick pan with a spray of oil.  Add onion and eggplant.  Cook for 5 mins, stirring occasionally until softened.  Add tomato, spinach and seasoning.  Cook for a further minute.
  3. Remove from heat.
  4. Heat a BBQ plate over high heat.  Brush lamb with oil, cook for 2 mins per side (for medium).  Transfer to a plate and cover.  Rest for 5 mins.
  5. Add almonds and parsley and toss to combine.  Serve tomato mixture topped with 3 lamb cutlets per serve.  Top with lemon wedges.

 

Chicken Yakitori Skewers                                                            Serves 4

40mL (2 tblsp) salt reduced soy sauce

40mL (2 tblsp) mirin (rice wine)

1 tblsp caster sugar

½ tblsp rice wine vinegar

2 tsp grated fresh ginger

600-800g chicken thigh fillets

2 medium red capsicums

4 shallots, white section only, cut in to 4cm lengths

8 large or 16 small button mushrooms

2 lebanese (slender) eggplants, cut in to 2 cm rounds

  1. Place the soy sauce, mirin, sugar, vinegar and ginger in a glass bowl and stir until the sugar dissolves.  Reserve half the mixture.  Add the chicken to the remaining mixture and stir to combine.  Cover with plastic wrap and refrigerate for 4 hours to marinate.
  2. Soak 8 skewers in water while the chicken marinates.
  3. Thread the chicken, capsicum, shallot, mushroom & eggplant on to the skewers.
  4. Preheat BBQ grill on medium.  Add the skewers and cook for 15 mins, turning occasionally.
  5. Meanwhile, place the reserved soy sauce mixture in a small saucepan over medium heat.  Bring to the boil and simmer until sauce thickens.
  6. Serve cooked skewers with sauce.

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