Summer has been fab, like really fab. I also say it ‘has’ been because, its gone back to sunless, chilly days and cardi’s and jeans. I’ve also been so busy the past 2 months, this is the first weekend off after ages and i wanted to just vegetate on the sofa. Of course after about 2 hours catching up on Pretty Little Liars and Orange is the New Black, i started getting withdrawals. I realised that I actually like being busy, but not so busy it messes up with my mind.
I did my own (no fuss) version of it, slightly Indian seekh kebab in nature, and served it with a side of pickled onions, cucumber and tomato salad, asparagus wrapped in parma ham, cous cous, pita bread, a yoghurt sauce and some Indian style corn on the cob. I also made a pitcher of raspberry vodka spritzer and for dessert, a meringue roulade with strawberry coulis. I invited some friends over and held the BBQ party in our common park next door. It was a laid back evening with great company, good food and fab weather.
Summer is still not over, so if you are looking for inspiration to whip up a BBQ feast, then you know where to look.
Beef mince- 400 gms
Onion- 1 small, finely chopped
Garlic paste- 1/2 tbsp
Green chilli- 2, finely chopped (adjust according to preference)
Almond powder- 20 gms
Coriander leaves- a handful, finely chopped
Chilli powder- 1/2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Ground cinnamon- a generous pinch
Egg- 1 small, lightly whisked
Salt and pepper- to taste
Oil- 3 tbsp
Wooden skewers- 1o to 12, soaked in water for abut 2 to 3 hours
In a large mixing bowl, mix together all the ingredients until well combined.
make sure you break down the beef mince and nicely incorporate all the masalas and ingredients into the meat, mixing with your hands if possible.
If you think the mix appears to be a bit loose, add some more almond powder.
take small portions of the meat in your hand and press on to the skewers, binding well.
make sure you don’t use too much meat on the skewer, or else the weight would make it fall off.
Fire up your bbq and place them on the hot grill, rotating them every couple of minutes.
They should be done in about 10 minutes. Do a check by slicing off a bit and if you don’t see any pink meat, you’re good to go.
Remove from heat and serve warm.
Recipe for the Meringue Roulade can be found here
With thanks to Waitrose for the bbq grill and the voucher for the food and ingredients.