It was such a wonderful barbecue yesterday! Great food and wonderful friends, what more could I possibly want? Ehmm… I wish I took some pictures. Not only to liven up this post with a picture of the food we ate but also to help remember last night. It’s nice to look back at pictures from a few years ago to see what I was like and how my friends were. Anyway, no time for retrospective, time for recipes:
We had lamb kebabs, marinated chicken legs, grilled bell pepper and potato salad and tzatziki.
The grilled bell pepper and potato salad is the same as I made for my previous barbecue.
Grilled lamb kebabs
750 g minced lamb
1 heaped tablespoon of fresh thyme leafs
1 tiny pinch of cayenne pepper
1 teaspoon of ground coriander seeds
4 tablespoons of sumac
zest of 1 lemon, grated
salt & pepper
1 hand full of peeled, unsalted pistachio nuts
If you use wooden skewers, soak them in water for half an hour. Otherwise they’ll burn on the barbecue.
Mix all ingredients together. Divide the mixture in 6 equal parts and knead each part around a skewer. Place in the fridge to firm.
When barbecuing, first place the kebabs on a medium heat, away from the fire. When they’re almost done, put them on a hot spot to get some colour on them.
African chicken legs
0.8 dl worcestershire sauce
4 tablespoons tomato ketchup
2 teaspoons mustard powder
1 teaspoon ginger powder
1.5 tablespoons apricot jam
1 onion, peeled and diced
6 chicken legs
1 tablespoon (garlic infused) olive oil
Take a bowl and a big plastic bag. I use the same clear, plastic bags that I use for the dust bin because these are the biggest bags I’ve got. I use a clean bag, obviously.
Put the worcestershire sauce, ketchup, mustard powder, ginger powder apricot jam, onion and oil in the bag and mix it. Then add the chicken legs. Close the bag with one hand and tumble the chicken legs with the marinade until the chicken legs are coated with marinade. Open the bag, squeeze out all air and close the bag with a knot. Put in the fridge till you’ll put them on the barbecue. You can prepare this recipe up to 24 hours in advance. I let the legs rest in the marinade for at least 3 hours.
On the barbecue, first put the chicken legs at a medium hot place, about 160-180 celsius until they are almost done. Turn them a few times. Once they are almost ready, put them on a high heat to get some lovely golden brown colour on them and to make the skin crispy.
Tzatziki is the simplest and tastiest side dish for a barbecue. With Tzatziki, you’ll never need to buy barbecue sauce.
250 ml Greek (or Turkish) yoghurt
4 cloves of garlic
Grate the cucumbers on a coarse grater. Squeeze the grated cucumber over a sieve until the liquid doesn’t pour out but just drizzles. Squeeze, grate or finely slice the garlic. Mix all ingredients. Serve.