Another recipe from one of the ‘BBQ Kids’ upcoming grill masters and this ones an inspiration to us all.
Ben’s only 6 and has impaired function in his left arm so sometimes needs a bit of help, but he’s super determined and always tries to do everything himself!
Ben was very excited to try out this new recipe and share it with you! 🙂
Ben’s Spiced Lamb Kebab Wraps
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- YieldAround 7 Kebabs
- About 1kg Lamb, trimmed and cubed (we used a half leg of lamb)
- 2 Bell Peppers cut into similar sized cubes (we used one red and one yellow)
- 500g Greek yoghurt
- 2tsp Garam Masala
- 2tsp Ground Cumin
- 2 Lemons
- 1 Red Onion
- 2 Limes
- 1tsp Sugar
- Fresh Mint
- Flat Breads (we used Aldi’s naan wraps, they were delicious!)
- Sliced cucumber and mixed salad leaves to serve
We started off by making a marinade for the lamb by mixing half the yoghurt with the spices and the juice of 1 lemon, along with a bit of salt and pepper. Then my dad trimmed and cut up the lamb into bite-sized cubes, and I mixed it up in the marinade – getting my hands dirty is the best part! Once it was all mixed, we covered it up and put it in the fridge for a few hours to marinate.
Next, we made some pickled pink onions – Dad finely sliced the red onion into a little bowl, then we squeezed the juice from 2 limes over the onion and added the sugar and a good pinch of salt. We put that aside but kept mixing it every now and then to make sure all the onions had their share of pickling – that was my job.
Then we made a delicious minty yoghurt drizzling sauce by mixing the remaining yoghurt with some finely chopped mint, the juice of 1 lemon and some more salt and pepper. We put that in the fridge next to the lamb (Dad says lamb and mint are best buddies, so I knew they were happy!) and then we just had to wait for the marinade to do its work.
After what seemed like forever (we waited about 5 hours but it felt like 500!) we finally got the lamb out of the fridge and threaded it onto some skewers, alternating with the bell pepper pieces – remember to soak the skewers first if you’re using wooden ones so they don’t burn!
Dad made sure the bbq was nice and hot (he grew up in South Africa though, so he calls it a ‘braai’) and I helped him put all the kebabs onto the grill – he lets me borrow his special gloves when we bbq so i don’t burn myself. We turned the kebabs every few minutes until they were nicely browned and cooked through, then we took them off and quickly put the flat breads on the grill for a few minutes, just to warm them through.
Finally it was time to eat! I put a few baby salad leaves onto my flat bread first (baby spinach is my favourite), then some cucumber, and then the delicious lamb and bell pepper from the kebab – Mum had to help me get it off the skewer because Dad was already too busy eating his! Lastly I drizzled some of the minty yoghurt sauce over it all – no onions for me as I don’t like them but Mum and Dad say they’re the best part – and then I tucked in!
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It was super messy and super yummy – I hope everyone gives this recipe a try and enjoys it as much as we did!