Smoke And Flame

Suggested quantities

For minced meat around 75-100g per kg is about right.

1. Prepare the BBQ Setup

• Set up your BBQ for direct grilling by lighting the coals and spreading them evenly.
• Allow the BBQ to preheat until the coals are glowing red with a light layer of ash. The grill temperature should reach 200°C (392°F).

2. Mix and Shape the Kebabs

• Combine the minced lamb with Black Country Shish Kebab blend, mixing thoroughly for even seasoning.
• Divide the mixture into equal portions and shape them into long sausage-like kebabs around metal or soaked wooden skewers. Ensure the kebabs are firmly pressed to the skewer to avoid breakage.

3. Preheat and Oil the Grill

• Once the grill is preheated, lightly oil the grates to prevent sticking.
• Ensure the grill surface is hot (around 200-230°C (392-446°F)) before placing the kebabs.

4. Grill the Kebabs

• Place the kebabs directly over the heat. Cook for 3-4 minutes per side, turning them carefully to ensure an even char.
• The total cooking time will be approximately 10-12 minutes, depending on the thickness.
• Use a meat thermometer to check the internal temperature of the kebabs; they should reach 70°C (158°F) for safe consumption.

5. Rest and Serve

• Once cooked, remove the kebabs from the grill and let them rest for 3-5 minutes to allow the juices to redistribute.
• Serve hot with flatbreads, salad, and a dollop of yoghurt sauce for a complete meal.

Enjoy the smoky, spiced perfection of these lamb shish kebabs with the robust flavours of our Black Country Shish Kebab blend!

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Barbecued Lamb Shoulder

Lamb shoulder, with its rich marbling, is ideal for slow cooking, resulting in tender, flavourful meat. Utilising a barbecue imparts a smoky depth that enhances its natural taste. This method employs indirect grilling to achieve optimal succulence.

1. Prepare the Lamb

• Begin by trimming any excess fat from the lamb shoulder. Make shallow cuts across the surface to allow the Shish Kebab spice blend to penetrate effectively.

2. Marinate the Lamb

• Generously coat the lamb with the spices ensuring it reaches into the cuts. Place the lamb in a large dish, cover, and refrigerate for at least 8 hours or overnight to allow the flavours to develop.

3. Set Up the Barbecue

• Prepare your barbecue for indirect grilling by arranging the coals on one side, leaving the other side empty to create a cooler zone for slow cooking. Aim for an ambient temperature of approximately 150°C (300°F).

4. Cook the Lamb

• Remove the lamb from the refrigerator and let it come to room temperature. Place it on the cooler side of the grill, away from direct heat. Cover the barbecue with the lid to maintain a consistent temperature. Cook for about 4 to 5 hours, or until the internal temperature of the lamb reaches 90°C (195°F), indicating it's tender and ready to pull apart. Adjust the vents to control airflow and maintain the temperature.

5. Rest and Serve

• Once cooked, remove the lamb from the barbecue and let it rest for 30 minutes. This allows the juices to redistribute, resulting in tender slices. Carve the lamb and serve with accompaniments of your choice.

Pilau rice is a fragrant, spiced rice dish that complements a variety of curries and grilled meats. The key to a great pilau is balancing the spices and using the right rice-to-water ratio to get perfectly cooked, fluffy grains. Follow this recipe to bring authentic flavours to your meal, with a simple technique for measuring the water.

1. Prepare Your Ingredients

• 1 cup basmati rice

• 2 tbsp oil or ghee

• 1 small onion, finely sliced

• 1 cinnamon stick

• 4-5 cardamom pods, slightly crushed

• 4-5 cloves

• 1 tsp cumin seeds

• 1 bay leaf

• ½ tsp turmeric powder (optional, for colour)

• Salt to taste

• Fresh coriander (optional, for garnish)

2. Wash and Soak the Rice

• Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• Soak the rice in cold water for 20-30 minutes, then drain.

3. Sauté the Spices

• Heat the oil or ghee in a deep pan over medium heat.

• Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Fry for about 1-2 minutes until the spices become fragrant.

4. Cook the Onion

• Add the finely sliced onion to the pan and cook until it turns golden brown, stirring occasionally. This may take around 5-7 minutes.

5. Add the Rice and Toast

• Add the drained rice to the pan and stir well, ensuring each grain is coated in the oil and spices. Toast the rice for 2-3 minutes, stirring gently.

6. Add Water and Simmer

• For perfect pilau, the general rule is to add 1 ½ cups of water for every 1 cup of rice. To measure, place your fingertip on the surface of the rice in the pan, then add enough water so it reaches your first knuckle.

• Add salt to taste and the turmeric powder (if using).

• Bring the water to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 10-12 minutes.

7. Rest the Rice

• Once the rice is cooked and the water is absorbed, turn off the heat. Leave the lid on and allow the rice to rest for another 5 minutes to let the steam finish cooking it.

8. Fluff and Serve

• Remove the cinnamon stick, cardamom pods, and cloves if possible.

• Fluff the rice gently with a fork and garnish with fresh coriander if desired.