Lamb Koftas with Beetroot Hummus | Gordon Ramsay
Gordon shows how to make grilled Lamb kofta's and a twist on Houmous.
#GordonRamsay #Cooking
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Lamb Loin Chops (MY GO-TO CROWD PLEASER)
168 tons of lamb is consumed every year. To put this in perspective, only 40 tons of beef (cow) is consumed in a year. Lamb is my favorite protein to bbq when my wife and I host for gatherings. When done properly, lamb is a delicious protein. Here is one of my recipes for Lamb Loin Chops that I wanted to share with you.
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| PRODUCT USED FOR THIS RECIPE |
Napoleon Pro Kettle:
Anvil & Hammer | Professional Damascus Chef Knife:
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Chef Knife with Sheath - 8” German Stainless Steel:
Chef Knife 9.5” Phantom Series (DALSTRONG):
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MEATERMADE BLOCK:
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Fogo Super Premium All-Natural Hardwood Large Lump Charcoal 35 Pounds:
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Weber 18501001 Summit:
Kamado Joe KJ15041021 Big Joe inch Charcoal Grill 24 inch:
Kamado Joe KJ23RHC Classic II Charcoal Grill, 18 inch:
Masterbuilt Gravity Series 560 Digital Charcoal Grill:
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CUISINART 360 XL 22-Inch Round Flat Top:
Cuisinart 360 XL 30 Inch Round Flat Top:
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Easy Moroccan lamb skewer recipe, cooked over charcoal
Super tasty Moroccan lamb recipe, cooked over lump charcoal on a Weber Go Anywhere.
In this episode of Schueys BBQ Taste Buds Travel, I’m going to teach you how to make an easy Moroccan lamb recipe.
I'll show you the ingredients and techniques that will have your taste buds travelling all the way from your backyard to Morocco!
This is a great recipe for when you want to impress your friends and family with your cooking skills. It's also really easy, so if you're looking for something different that can be prepped in the morning and cooked later that day, this is the perfect video for you!
As always I run through the selection and trim, the seasoning, BBQ set up and cooking times and temps. All you need to do is grab a drink, sit back and watch.
Lamb Skewer Ingredients:
1kg (2.2lbs) of lamb back strap
¼ cup Olive oil
¼ cup of chopped parsley
1 teaspoon of Kosher salt
½ teaspoon of Black pepper
1 tablespoon of smoked paprika
1 teaspoon of cumin
2 teaspoons of ground coriander
4 garlic cloves (crushed)
1 tablespoon of lime juice
Veggie Skewer Ingredients:
2 x red onions
2 x zucchini
16 x cherry tomatoes
2 x yellow capsicum
Serving:
2 x limes (cut into quarters)
Items Used:
Trimming knife
Weber Go Anywhere
Chimney Starter
Instant read thermometer
100mm riser from rub and grub
Feeds: 8
Preparation Time: 20 minutes
Marinating Time: 4 Hours
Cook Time: 16 minutes
Cuisine: Moroccan
Hydration: 1 x beer
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Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. -------------------------------------------------------------------------------------------------------------------------------------------
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5 Best Turkish BBQ Recipes | Kofte, Chicken, Lamb Shish Kebab, Grilled Vegetables, Halloumi & Salad
Spring is finally here. It is the ideal time for outdoor activities picnics and gatherings. Almost every culture has a celebrated barbeque-like tradition where large masses of people get together and dine outside enjoying each other's company. Turkish barbeque tradition is called Mangal. Even though it seems like the star of the show here is always some type of meat we didn't forget about our vegetarian and vegan friends here. We have a delicious grilled veggie salad recipe for you guys as well. As descendants of kebap culture our style barbeque has influences from Turkish kebaps in the form of marinades for our chicken and şiş kebaps and spices used in our classic meatball’s recipe. We are quite proud of our Mangal and if you give it a try our way, we are sure you would not regret it. So, let's barbeque! Get together with our friends and family and enjoy these yummy recipes together. Afiyet olsun!
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Chicken
1 kg chicken, wing and boneless thigh mixed
6 cloves of garlic, pureed
1.5 teaspoons of tomato paste, alternatively add some tomato puree
1 teaspoon of red pepper paste, alternatively add red pepper or sriracha sauce
¾ cup of kefir
1,5 teaspoons of cumin
1 teaspoon red pepper flake
1.5 teaspoons of black pepper
1 teaspoon of salt
3-4 sprigs of fresh thyme
2 pinches of sugar, alternatively 1 tablespoon molasses
Lavash
● Mix the tomato and the red pepper paste in a bowl.
● Add the garlic puree, kefir. Kefir not only adds an incredible flavor when marinating the chicken and meat, but also works very well because it is acidic and probiotic if you don't have much time.
● Season with cumin, red pepper flakes, black pepper, salt, fresh thyme and sugar and give it a nice toss.
● Coat the chicken with the marinade and let it sit at least for four hours better if it waits overnight.
● Then place the chicken on the barbecue. Flip when one side starts to turn brown. Try not to turn the meat before getting good grill marks.
● Before you take it from the barbecue, put lavash on them and both warm the lavash and absorb the delicious oil and water that will drip onto the barbecue into your bread.
● Your little feast is ready when you place the cooked chicken like Turkish delight on the lavash
Köfte
500 gr minced meat (you can use beef, lamb or mutton, whichever you like is fine)
1 large onion, halved
8 handfuls of breadcrumbs, crusts removed, (alternatively, 8 slices of bread works great as well)
1 teaspoon baking soda or baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoon butter (skip butter if your meat is fatty)
To garnish:
Tomato, halved
Green pepper
Onion, halved
● To prepare the köfte, add the breadcrumbs or slices and onion in a food processor and pulse for 30 seconds.
● Add in the minced meat, baking soda, butter, salt and black pepper. Continue to pulse until it becomes a paste.
● Wet your hands and shape the mixture into flat round patties. Press your fingers on each patty to increase the surface area. More surface area means more Maillard reaction, and it means more flavour!
● Heat a cast iron pan and place six patties in it and cook on medium heat.
● Flip every Köfte several times while cooking. Add the tomatoes and peppers into the pan.
● While they are cooking mix the butter with hot water and score the flat bread.
● Remove the köfte from heat and pour the half of the water and butter mixture in the pan. Right after, put in the bread as well. This way, bread will soak up the all the flavours and become more and more tasty. Repeat the same for the other patties.
● Place the bread in a dish and serve the köfte on it. Enjoy your amazing köfte with pickles or yogurt.
Turkish Lamb Shish Kebab
500 g lamb loin, cut into cubes
250-300 g tail fat, cut into cubes
1 onion, pureed
3 tablespoons of kefir, alternatively use yoghurt or milk
1 teaspoon of salt
½ teaspoon of red pepper flakes
½ teaspoon oregano
To garnish,
Tomato
Green pepper
Onion
● To make the marinade, sieve the onion on the meat to use its juice.
● Add the kefir, salt, red pepper flakes and oregano and let it sit for at least two hours or overnight.
● Thread your lamb pieces and tail fat cubes one by one onto the skewers.
● Now, it is grilling time. Grill your shish kebab for about 12-13 minutes, cook each side.
● Then, place cooked skewers onto a serving dish with garnishes and serve hot.