Credit goes to Steve Raichlen for this delicious kebab recipe that I made a few weeks ago. There’s nothing better than grilled lamb kebabs in the summer time! Check out this recipe and many more in his excellent book called “How to Grill”. Try to cut the ingredients in uniform size and set over a medium high heat. Serve with cous cous and a salad! Read more
Here’s a winter warmer. Lamb shanks cooked low and slow on the Weber Smokey Mountain. This is a modified version of a recipe from Ray Lampe’s excellent book “Dr BBQ’s Big-Time barbecue cookbook”. It’s a great little book with lots of good recipes. A full review will be coming to this site soon!
This recipe is for butterflied leg of lamb. A butterflied leg means the bone has been taken out leaving the meat from the leg all in one piece. As leg of lamb is quite tender, it does not need to be cooked for a long time and can be grilled quickly on the barbecue. It is possible to butterfly a leg of lamb yourself, but it is much easier to ask a butcher to do it for you! This recipe is from Steve Raichlen’s book called “BBQ USA” and features an Asian inspired marinade using lots of ginger. Read more
I got this recipe from a book called “The Mediterranean Diet” by Nancy Harmon Jenkins. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this cookbook offers hundreds of mouthwatering dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. This mouthwatering gem is from the Lebanon and is their version of the humble kebab! Read more
A few weeks ago, my Russian friend Pavel gave me a couple of recipes for Russian Shashlik. Shashlik (also spelt Shashlyk) is a type of kebab that is popular in Russia – originating from the Caucasian Mountain tribesmen! Shashlyk means “skewered meat” and is usually made from lamb, but can also be made from pork or even beef. Typically, the skewers are loaded entirely with meat, but it’s also popular to cook vegetables alongside the meat on the skewer. This recipe is for lamb kebabs, marinated in white wine and served with vegetables. Read more