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 BBQ lamb skewer 

 We are blessed with good quality lamb in Australia. Use high quality spring lamb leg for this recipe. Use different color bell peppers (capsicums) for a vivid presentation.

 Ingredients (serves 6 or more) 

 1.8kilos lamb leg, bone removed (ask your butcher to do this for you) 

Marinate ingredients: 

2 tablespoons smoked paprika 

1 tablespoons Turkish pepper paste (mild or hot) 

2 tsp cumin powder 

1 tablespoon amchoor powder (Indian dried sour mango powder)* 

½ tsp or more cayenne pepper 

2.5 tblp salt 

Generous amount of freshly cracked pepper 

2-3 tbp olive oil

2 cloves of garlic, smashed 

To assemble the skewers:

2 brown onions, slice to "half moon" shape 

2 bell peppers, deseeded and cut to large pieces

 Condiments: mayonnaise, chili sauce, slices of red radishes, lettuce leaves


Trim off the fat and sinew from the lamb leg, cut into cubes of 0.5cmx0.5cm. 

Combine all the marinate ingredients with the oil, stir to combine and "massage" into the meat. Cover, and let marinate for 3-4 hours. Meanwhile, soak the skewers in cold water. 

Around 40 minutes before the BBQ time, thread the meat, onion and capsicum pieces onto the skewers. Set aside. You would want to start the BBQ about 30 mins before starting time as well. Do not BBQ the meat when the coal is hot and red. This will burn the meat. It is best to wait a while, until the coal is greyish . This way, the meat will cook evenly with beautiful smoky flavours. 

 BBQ the meat skewers until cooked to your liking. Serve with burghul salad, or other salads of your liking.

(*) If you don't have amchoor powder, substitute with a few spoons of yoghurt.Don't marinate the meat overnight though. 

A tangy burghul salad 

My interpretation of Kisir, a traditional Turkish salad. I have made them a bit less sour, and add more herbs to my liking. I imagine couscous will be a good substitute.

 Ingredients (serves 4 or more)

2 cups of fine burghul 

2.5 cups boiling water

 2 tsp salt 

1 tablespoon Turkish pepper paste 

1 tablespoon tomato paste 

2 tablespoons pomegranate molasses 

A small bunch each of mint and parsley, finely chopped 

Lemon juice – to taste 


 Pour the boiling water over the burghul. Cover and let it sit for 20 minutes.

Use a fork, separate the grain. Add in the pepper paste, tomato paste, pomegranate molasses and mix well to combine. Adjust the seasoning with salt and lemon juice. When you are happy with the taste, mix in chopped herbs. Serve with plenty of lettuce.