Ultimate Lamb Kebab Recipe | John Quilter
Ladies and Gents, I would like to welcome you to the worlds most perfect lamb kebab recipe which has so many levels of flavour that you'll be high off taste with this little beauty!
Perfect for any occasion, but my cameraman needed to be sorted out, so he appreciated this recipe more than anyone!
Don't forget to like, subscribe and comment, we love to hear what you think
Peace and love people x
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
Ingredients
For the lamb kebabs
400g lamb mince
1 tsp garlic puree
½ a red onion, finely diced
1 tbsp ground cumin
1 tbsp garam masala
1 tbsp turmeric
Large handful of dried apricots, diced
1½ tbsp olive oil
1 tbsp pomegranate molasses
For the slaw
Juice ½ a lemon
1 tbsp olive oil
1 small bulb fennel
½ a red onion
¼ a white cabbage
Handful of coriander, finely chopped
For the dressing and garnish
Handful of mint, finely chopped
2 tbsps natural yogurt
1 tsp. runny honey
Lemon juice to taste
1 pomegranate
Handful shelled pistachios
Soft white tortilla wraps, to serve
Method
In a large bowl, combine the lamb kebab ingredients with a good pinch of salt and freshly ground black pepper, and knead with the hands to incorporate. Shape the mixture into 5-6 thin sausage shapes, taking care to compact the mixture and remove any air bubbles. Cover and refrigerate for 20 minutes to allow the flavours to mingle and the mixture to firm up – this will help avoid breakage when frying.
In another bowl, combine the lemon juice and olive oil. Finely slice the fennel, onion and cabbage into thin slivers, and add to the liquid with the coriander, stirring to coat all the ingredients. Set aside.
Stir together the mint, yogurt and honey in a small bowl, adding a squeeze of lemon juice and pinch of salt to taste, and set aside.
Heat a griddle pan over a medium-high heat and add the lamb kebabs. Turn frequently until golden and caramelized on the outside, and cooked through – roughly 11-12 minutes.
Meanwhile, slice open the pomegranate, and using a wooden spoon, tap the shell over a wide bowl to catch the seeds. In a pestle and mortar, lightly crush the pistachio nuts.
Remove the kebabs from the griddle pan, and leave to rest on kitchen paper. Meanwhile, gently warm the tortillas individually in the griddle pan.
To serve, place a heaped spoonful of slaw in the centre of a tortilla, and top with a lamb kebab, generous sprinkle of pomegranate seeds and pistachios, and drizzle of yogurt dressing.
Subscribe:
Check out my TopVideos!
FOLLOW ME
Twitter -
Instagram -
Facebook -
GET IN TOUCH AT: enquiries@foodbusker.com
~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#RooftopBusking #JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Ultimate Lamb Kebab Recipe | John Quilter
John Quilter
Homemade Lamb Kebabs In Warm Pitta | Good Food Good Times
My Virgin Kitchen Chef Barry Lewis shows you how to create homemade lamb kebabs with the authentic take away taste, perfect for a family treat or to serve at a dinner party with your friends (series 1 ep 5).
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
INGREDIENTS:
500 g Lamb Mince
3 Garlic Cloves
1 tbsp Plain Flour
2 tbsp Olive Oil
2 tbsp Chopped Parsley
2 tsp Ground Cumin and Cinnamon
3 tsp Ground Coriander
1 Beaten Egg
1 Lemon
4-5 Warm Pitta Breads
Lettuce Tomato
1 Red Onion
Natural Yoghurt To Serve
Sweet Chilli
Sauce Handful of Fresh Mint
STEP 1: MARINADE LAMB
Preheat grill to medium-high. Line base of a 28cm x 8cm pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper (generous amount) in a bowl. Press into an even layer in the pan.
STEP 2: COOK LAMB
Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2-3 minutes until cooked through.
STEP 3: FINISH AND SERVE
Slice meat into thin strips, squeeze over lemon, then pack into your warm pitas with the salad, yoghurt, sweet chilli sauce and mint.
Barbecued lamb skewers sosatie) recipe SBS Food
Dukkah Roast Lamb | Perfect Father's Day Recipe | Jamie Oliver
The one Father’s Day recipe you need guys! This one-pan roast lamb is a real crowd pleaser, that will no doubt show your love to Dad or a special someone, and made so simply in just one dish!
And if you want to go the extra mile this year, Jamie’s top kitchen knives have 25% off on Amazon UK!
Also on offer in Germany too!
--This is a paid promotion in partnership with Tefal--
Thanks for subscribing! :
For more nutrition info, click here:
x
#jamieoliver #food #foodie #foodlover #cooking #chef #tefal #recipes #shorts #delicious #tasty #epic #yummy #lamb #roast
Grilled Lamb Kebabs - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks gorgeous Crunchy Lamb Kebabs.
Find the recipe here:
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Facebook |
More great recipes |
#FOODTUBE
x
Easy Lamb Kebab Burger Recipe
This is my kebab burger recipe. You know when you are coming home from a late night out, maybe one or two many lemonades under your belt and you need a feed. There is always a kebab van parked at the perfect spot, just for you.
Well, as we all know kebabs have a top and a bottom whole and when slightly sideways it is hard to keep the contents all in, so I figured let's make it a burger instead. On second thoughts, no matter how this is served to someone coming home at 2am, it will still be messy but it will be a tasty mess.
Smoked lamb burgers with fetta cheese, spinach, lettuce, tomato, onion and tzatziki sauce all held together in a bun. Let’s get into it.
As always, cheers for watching
If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways
Ingredients:
1kg of Lamb mince
200 grams of Fetta cheese
250 grams of frozen and chopped Spinach (thawed)
1 tablespoon of Lemon pepper
2 x teaspoons of salt
6 x potato buns
Iceberg Lettuce
3 x tomatoes (sliced)
2 x red onions (sliced)
Tzatziki sauce
Items Used:
57cm Weber Kettle
1 x charcoal basket
Feeds: 6
Preparation Time: 10 Minutes
Cook Time: 45 minutes
Cuisine: Australian
Hydration: 2 x beers
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. -------------------------------------------------------------------------------------------------------------------------------------------
Schueys BBQ partners:
Slow Burn Smoking Wood Supplies
Fixation Brewery
TB2 Smokers / Kettle Kone
JG BBQ
Gippsland Premium Meats
Z Grills Australia
Greg Kitchen / Music
By all means, if you look them up, tell them Schuey sent you.