Minted Lamb Kofta Kebabs
£4.99Out Of Stock
Enquiry(From 13 Reviews)
Description
Minced lamb kofta kebabs with garlic, onion parsley & coriander finished with a mint glaze.
Cooking
Preparation is everything
Working out how much meat you need is key. A sausage or a burger and a chicken kebab & minted lamb chop per person is always good starting point. If you do over-cater the leftovers make for an easy mid-week meal. Burgers don’t tend to keep very well after they've been cooked, but chicken, steak, & sausage .
Sausages and skewers are a great idea if you’re catering for kids.
Marinate that meat
We will do this for you but inject some instant flavour into your cuts by marinating them. Marinating overnight is the best way to ensure the flavours permeate the meat.
Or keep things super simple and add some of our ready marinated options into your box. We have a variety of meats that come pre-marinated, like our Kentucky bourbon ribs, BBQ Chicken, Chinese pork steaks or choose from our selection of marinated kebabs.
Don’t forget to shake off any excess marinade before the meat hits the grill, especially if it contains oil. If it’s too saucy the meat is more likely to burn or flare causing that bitter smoky flavour.
Cook your meat from room temperature.
Don’t forget to bloom the meat.
Meat shouldn't be cooked from cold! Let it warm up a bit. Remove any packaging and wait for at least 15-20 minutes before cooking to bring the meat to room temperature. This ensures consistency when cooking.
Taking the raw meat out of the fridge at least 20 minutes before barbecuing gives it long enough to lose its chill and get down to room temperature. If the meat is too cold when it hits the grill there’s a danger it could burn on the outside before it’s cooked through to the middle. This is especially important with chicken, and pork for obvious reasons. It’s still important to do this with beef burgers and steaks to ensure your meat is as rare or well done as you like it.
Rest the meat.
Once the meat is cooked to your liking it’s a good idea to rest it for a few minutes. This allows it to reabsorb its juices and become more tender. We like to rest our meat on a warmed, foil covered tray on the top rack of the BBQ, away from direct heat. The bigger the cut, the longer you rest it.
Have your kitchen pans prepared as back-up.
And finally, be prepared for the weather to turn on you. With British temperatures temperamental to say the least, have your griddle pans and oven prepped to finish off any items that get caught in a sudden downpour.
Reviews
Family favourite. pam lendrum
They are a great product, most enjoyable. Such good quality. Sandra Shuttleworth
Great flavour Gail Naulty
Maybe just a little too minty. But other than that they were good. Chantelle Stone
Lovely stuck in a pitta with salad and sauce 10 out of 10 Kelvin Simmons