Guest blog by Parveen Ashraf, aka The Spice Queen
Generally as a rule I’m not a huge fan of meat, having said that sometimes I like to break the rules...One of my guilty pleasures is a sizzling BBQ lamb shish kebab (burger) topped in sauté onions and served in a brioche bun with melted cheese.
This style of spicy, succulent Asian style burgers are so tasty and so satisfying that I will often have one for brunch, as I can't wait for lunch!..There is something about the flavour of smoky chargrilled meat that really appeals to me. Also there seems to be a sense of occasion when we cook our food on the barbeque. For me personally, that sense of occasions is that it's the only time my husband really cooks. Somehow making barbeque food seems to satisfy his male primeval urge to make fire..."He man and he make fire - me women and me get miffed as I end up doing all the cleaning!"
Anyway, less of family politics...Let's talk food...As someone who is passionate about her flavours, I love the fact that you can take the most basic of ingredients, add a little marinade and elevate the food to a different level just by cooking it on an open flame. Allow me to elaborate: from the moment the charcoal is lit, your sense of smell is awakened and your tummy has an expectation of some amazing flavours; then the marinated meat hits the hot grill and you hear the sizzle further tantalizing your taste buds; then the aroma of gently sizzling meat reaches your nose and your mouth begins to water. For me personally, it's at that point, I cannot wait any longer...I hold up my plate to my husband in anticipation of my first kebab. It doesn't take long for me to demolish the contents of my plate. I then make my way back to the barbeque where tandoori chicken wings and mini steaks are now happily sizzling away. I queue jump in front of my 6ft 2 son and give my husband a "Please sir, I can I have some more" look.
Barbequed food can be so tasty and healthy when made properly. There are so many recipes you can make, so don't be shy - be adventurous - go on 'Spice Up Your Life' and try these easy recipes that I have written for you. Best of all you don't even have to leave home. Within a few clicks, you can buy everything you need for a BBQ delivered to your door. SaveCo offer a myriad of prepared meat products perfect for a BBQ, from chicken wings, peri peri chicken, lamb shish kebabs, ready make beef burgers and so much more. You can even order the coals, utensils, drinks and condiments. If you are confident in the kitchen, oops, I mean garden - then just follow my step by step recipes but if you lack the culinary confidence then no need to fear...SaveCo is here. Just browse through their butcher section and treat yourself to ready prepared and marinated meats.
Happy barbequing everyone. Stay safe and see you in a couple of weeks!
SPICY LAMB SHISH KEBABS/BURGERS
These flat burger style kebabs or sometimes called 'Chappal Kebab' (after the word for a flat sandal in Punjabi - phonetically pronounced as chapl). I usually make mine with mutton mince as I prefer the flavour but you can also use beef using this same recipe. I add the chicken mince to help bind the kebab/burger.
Prep Time: 10 mins | Cooking time: 6 to 8 mins | Makes 16 to 18 approx
- 800g lamb/beef/mutton mince
- 200g chicken mince (optional)
- 1 finely grated onion
- 2 green chillies finely chopped
- tsp of salt (or to taste)
- tsp coriander powder
- tbsp chopped fresh coriander
- 2 tbsp vegetable oil (to cook)
- Place your choice of mince and chicken mince in a large bowl. Now add the onion, green chillies, of salt, coriander powder and fresh coriander. Mix thoroughly using your hands (if you are not a fan of touching raw meat - just wear some gloves).
- Take about 3 tbsp (60g) of the mixture, shape into patties using the palms of your hands and fingers. (To achieve perfectly flat and even shape, make a small ball with the meat, place in between some clingfilm and flatten by pressing down using a dinner plate).
- Cook for 2 to 3 mins on each side on a medium to hot barbeque.
If you find that the meat sticks to your barbeque then first seal the meat in an hot frying pan for 30 secs on each side before finishing on a BBQ.
BBQ TANDOORI CHICKEN WINGS
Cooking time: 10 mins | Prep Time: 5mins
- 20 chicken wings
- 2 tbsp plain yoghurt
- 1 tsp of chilli powder
- 1 tsp of tandoori powder
- ½ tsp of coriander powder
- 2 tsp lemon juice
- 1 tsp salt (or to taste)
- In a large bowl, add the yoghurt, salt, lemon juice, chilli powder, coriander powder, tandoori powder and mix together - this is your marinade. Now add chicken wings and coat thoroughly.
- Cook on a medium to hot barbeque for 10 mins, turning periodically. Make sure the chicken is cooked through before eating.
- Best served hot with my fabulous coleslaw, mayo or ketchup or a minty youghurt.
TAMARIND AND TURMERIC COLESLAW
I designed this coleslaw for my ITV show last year and it's now so popular in our house that I now make it all the time, especially when we have a barbeque. It's a healthier version than normal coleslaw, as not only is it made with less mayonnaise (very calorific), it also contains turmeric which we all know has great health benefits.
Prep Time: 10 mins | Makes enough for 6 people as a side salad
- 300g white cabbage, finely shredded
- 1 small red onion, finely sliced
- 1 large carrot, peeled and grated
- 100ml natural yogurt
- 80g mayonnaise
- ½ tsps turmeric
- 2 tbsp tamarind paste
- ½ tsps of salt & pepper
- In a large bowl, add the yoghurt, mayonnaise, tamarind, turmeric, salt and pepper. Mix until smooth.
- Now add the onions, carrots and white cabbage. Stir thoroughly ensuring all the vegetables are covered in the lovely creamy sauce.
- Store in the fridge and it will last for days (best served at room temperature).
(for extra tips, watch my YouTube tutorial on Parveen The Spice Queen)
Thank you to www.Aldanahphotography.co.uk for the beautiful photographs