A combination of chilli, honey, yoghurt and mint makes these lamb kebabs spicy, sweet and cool all in one mouthful. With only 10 minutes preparation time, they are the perfect dish for your next BBQ…

I’m assuming that as you’ve clicked on this post, you’re at least mildly into BBQ‘s. What’s not to love, right? Chances are (unless you’re British), that it’s a hot, sunny day or a warm, balmy evening.  Chances are, that you’re with friends or family and, chances are, you’ve got some great food cooking on the grill and some even better smells wafting over to you as you sit and sip your favourite summer drink.

Getting all up in your grill…

Sorry – I was so pleased when I came up with that heading, I just had to get it in there.  I mean, come on, that’s pretty funny right? (Mum, I’ll explain when we speak next).  Anyway, before getting down to the recipe, I wanted to go through some barbecue do’s and don’ts.  This is serious stuff people.

(I make no mention of things like ‘don’t touch the grill while it’s hot’ or ‘don’t barbecue the cat’ – please assume all that stuff is implied…)

The Right Way to BBQ

We have a very strict family tradition that ALL BBQ’s must start with sausages (or ‘snorkers‘ as they’re more commonly referred to in our house).  After that, the rules become a bit more flexible.  There is a second meat course (usually ribs or kebabs) and then a final, main course which is usually chicken, steak or lamb. This course is when we break out the sides – salads, potatoes, rice and the like.

Last, comes the inevitable post-BBQ snooze.  If it’s a lunchtime affair then this preferably takes place in some sort of hammock or homemade ‘nest’ made from an assortment of cushions.  If it’s the evening, then bed is the more likely (and sensible) location for the post-meal snooze. No one wants to wake up at 4 am in the middle of the garden and covered with cushions…

The wrong way to BBQ

I don’t want to labour this point too much but BBQ’s are about relaxation, spending time with loved ones and fun. They are not about spending hours in the kitchen and missing all of the above.  That is why I urge you to give these lamb kebabs a go.  They are so quick to prepare, but they taste soooo goooood that all your fellow BBQ-ees will assume you’ve been slaving for hours and offer to do all the clearing up. Boom! (that was an exclamation of triumph rather than your BBQ exploding – don’t panic).

Spicy Mint Lamb Kebabs

(Serves 4)

You will need:

400 g diced lamb

200 ml Greek yoghurt

1 tbs mint sauce

1 tbs runny honey

1 tsp chilli flakes

1 clove garlic, crushed

• Place the ingredients for the marinade into a bowl and give a good stir to mix
• Add the lamb and cover completely with the marinade
• Cover and leave in the fridge for as long as you can (ideally at least 3 hours, preferably overnight)
• When you are almost ready to BBQ, thread the pieces of lamb (carefully!) on to some skewers. If you’re using wooden ones then you’ll need to soak them first so that they don’t burn on the grill
• Place the skewers on to the grill and turn occasionally until they are done 

Before you head off for your snooze…

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