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BBQ Recipes

TANDOORI STYLE CHICKEN LEGS


Ingredients
• 8 chicken legs
• ¼ small red onion
• 2 cloves of garlic
• 1 thumb of ginger
• ½ a bunch of fresh coriander
• 100ml Greek yogurt
• 1 tsp toasted then ground cumin
• 1 tsp ground coriander
• ½ tsp ground black pepper
• 1 tbsp honey
• 1 tbsp vinegar

Method
1. Slash the chicken pieces a few times to reduce cooking time and allow the flavour to penetrate.
2. Heat your barbecue to medium. In a pestle and mortar, grind the onion and garlic with the ginger and fresh coriander, then pour it into a bowl which you will marinade the chicken in. Then add the yoghurt, the spices, honey and vinegar and mix well. Season the marinade with salt, and then drop in the chicken pieces. Mix them around in the marinade and rub the yogurt mixture into the flesh with your hands.
3. After marinating for at least half an hour, put the chicken pieces onto the hottest part of the grill. Turn each piece once until it is satisfyingly browned and looking delicious, then move them to a cooler part of the grill to cook gently, turning every few minutes, for about 15 minutes.

BARBECUED LAMB KEBABS WITH SABZI KHORDAN


Ingredients
For the kebabs:
• 600g cubed leg of lamb
• 75ml olive oil
• 1½ tsp ground cinnamon
• 1 tsp ground allspice
• 2 tsp ground cayenne
• 2 cloves garlic, crushed
For the Sabzi Khordan:
• Small bunch of mint, basil, tarragon and parsley
• 150g watercress
• 350g fresh radishes, leaves intact and sprightly
• 1 small bunch spring onions
• 300g feta, in big chunks
• 1 red onion

Method
1. Trim the lamb of any fat. Mix all the other kebab ingredients in a bowl with some black pepper and put in the lamb. Turn the meat over to coat, cover with cling film and refrigerate for 5 hours. Turn the meat over every so often.
2. To prepare the Sabzi put the herbs, water cress, radishes, spring onions, slice red onion and feta on to a plate. Drizzle a little oil on to the cheese.
3. Thread the lamb cubes on to six skewers and season with salt. Cook on the barbecue or a griddle pan until golden brown all over. Keep turning.
4. Serve with the Sabzi Khordan, flatbread, lemon wedges, more extra-virgin oil and a bowl of Greek yogurt into which you’ve stirred some crushed garlic and chopped mint.

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