When the weather gets nice here in London, even in lockdown, I feel like London is the greatest city in the world! The lack of garden isn’t great though, so I turn to the grill and griddle pan to try and create those BBQ vibes – today’s deliciousness Pistachio + Lamb Kebabs.
I’ve spent a large chunk of this Covid-19 lockdown trawling the internet looking at dream homes. To be honest, I’ve spent a lot of time just looking at homes with a garden. What are the chances that 95% of the renting population decides to move house having been stuck in their’s for months on end. I’ve seen people who own their own homes doing mass renovations all over social media. No such luck this end I’m afraid. I have rearranged the kitchen and pantry on almost a daily basis though. It’s not as satisfying as it was 10 weeks ago let me tell you.
The sun coming out for a brief appearance was nice though. I live a short walk from Tower Bridge in London, so there’s plenty of nice mooches along the River Thames to be had. As I said, London is the best city in the world, but only when the sun shines.
Anyway, let’s talk about these Pistachio + Lamb Kebabs shall we?
Pistachios are absolutely wonderful, aren’t they? They add so much flavour and crunch into a dish. There are always random half-eaten packs of nuts in our pantry, just in case. If you’re going out to buy pistachios especially, I’d highly recommend grabbing kernels, otherwise, you’ll have to shell ’em.
Whichever you’ve ended up with, add 50 grams of shelled pistachio kernels to a food processor. Pulse the pistachios until you have little chunks of the nut.
Add 400 grams of lamb mince to a large mixing bowl along with one finely chopped red chilli, three finely chops cloves of garlic and 15 grams of finely chopped coriander. Add the pulsed pistachios and then your ground spices; half a tablespoon each of ground cumin and coriander, half a teaspoon of ground all spice and a teaspoon each of salt and white pepper.
Get your hands in and thoroughly mix. Divide the mixture into six then shape the Pistachio + Lamb Kebabs into a sausage shape and carefully pierce with a skewer.
Pop under a hot grill for 20 minutes, turning halfway through. Serve immediately.
Have these as part of a family BBQ thing, or if you want to turn them into an evening meal serve with my quick and easy hummus, a pile of pita bread, and a big, colourful and summery salad.
I hope you enjoy these kebabs. If you make them, please leave a comment and a rating in the boxes below, send them to me on Twitter or post ’em up on Instagram. I’m working on a whole bunch of summery recipes right now and I can’t wait to share them with you.
Pistachio + Lamb Kebabs
- 400 g Lamb Mince 20% fat
- 50 g Pistachios shelled
- 1 Red Chilli
- 3 cloves of garlic
- 15 g Coriander leaf
- 1/2 tablespoon ground Cumin
- 1/2 tablespoon ground Coriander
- 1/2 teaspoon All Spice
- 1 teaspoon White Pepper
- 1 teaspoon Salt
- 6 pitta bread
- salad of your choosing
- Pre-heat grill to high (if cooking indoors)
- Add shelled pistachios to a food processor and pulse 3 – 4 times until you have smaller chunks of pistachio
- Finely chop chilli, garlic and coriander leaf and add to a large mixing bowl along with lamb mince.
- Add ground cumin, coriander, allspice, salt and white pepper.
- Add the pistachios and mix thoroughly.
- Divide the mix into six balls. Roll each into a sausage shape, and pierce carefully with a skewer.
- Grill the kebabs for 20 minutes, turning halfway through
- Serve as part of a family BBQ, or make it a meal with a large salad, homemade hummus and a pile of pita bread.