BBQ Skewers

It’s a bank holiday weekend, and it looks like the rain may stay away long enough for us to have a BBQ. Or more accurately, some charcoal grilling.

I’ve never got on with the round metal or bamboo skewers you generally see for BBQing. When you rotate the skewers, that’s all that rotates: the food generally stays where it is. So I’ve got myself some nice wide skewers that should do the trick.

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For meat we’re having adana kebabs: lamb mince spiced with sumac, cumin and Urfa chilli flakes. The mince gets mixed until the fat makes it go all stick, so hopefully it’ll stay on the skewer!

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More sumac, cumin & Urfa chilli flakes make up a spice rub to be added during cooking. And now we’re out of sumac and Urfa chilli flakes, which aren’t things you can get from Sainsbury’s, so a trip to Borough market is in order (or maybe Amazon will have them…).

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Then onto skewers.

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For veg it’s skewers of whatever we’ve got lying around, plus some plantain from the local shop.

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For bread… I’m doing my sourdough on skewers!

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So in summary: SKEWERS!

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Clearly too much food for two people!
IMG_20160529_180729Sorry did I say too much food? Turns out we ate it all, because delicious. The bread may look ‘Cajun blackened’, but actual tastes great: all crunchy on the outside and barely cooked on the inside – proper camp fire bread!

Oh and I’ve ordered sumac and Urfa chilli flakes from Amazon.

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