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Food & Drink

The ultimate summer BBQ recipe by Ruby Bhogal

The GBBO star delivers another seasonal heatwave with her spicy lamb koftas.

We are hitting that time of year when everything smells, tastes and reminds us of barbecue. The smoke gets into your hair, your clothes and absolutely everywhere, but it’s the smell of happiness so we deal with it, even if it is overcast, grey and on the verge of raining. Gotta love that British enthusiasm for summer! These Indian spiced lamb koftas will bring the heat to your barbecue even if it is pouring down. And, to round it all off nicely, I’ve thrown in a salad recipe to serve alongside. It’s fruity and it’s packed full of greens, so in my eyes its relatively healthy. Just don’t quote me on that...

Ingredients for the spiced koftas (serves six people):

1kg lamb mince
300g white onion, diced
45g fresh coriander, finely chopped
4tbsp fresh ginger, grated/paste
2½tbsp fresh garlic, grated/paste
2½tbsp fresh mint, finely chopped
5tsp green finger chilli, finely chopped
2½tsp salt
2tsp garam masala

Ingredients for the kale and pomegranate salad:

400g kale, chopped
1 pomegranate
1 avocado
½ medium red onion, thinly sliced
1 lemon
4tbsp extra virgin olive oil
Salt and pepper, to taste

© Copyright 2019. All rights reserved.

Method:

  1. 1

    First up, get the lamb marinated. Into a large mixing bowl, add all the ingredients for the koftas. Get involved with your hands and mix it all well, making sure all the ingredients are combined thoroughly. Cover the bowl and pop it into the fridge for a few hours (preferably overnight) or if you have no time move straight onto the next step.
  2. 2

    These are perfect for cooking on your barbecue but failing that, preheat your oven to 180C/350F. Take a golf ball-sized portion of spiced mince and roll into a sausage shape. You may need to have a bowl of cold water to dip your hands in to help the rolling process. Once shaped, either place directly onto your barbecue for around 20 minutes over a medium heat (turning occasionally) or pop onto a tray and into the oven for approximately 35 minutes.
  3. 3

    While the koftas are cooking, whip up the salad. In a small bowl, squeeze in the juice of a lemon and pour in the olive oil. Add in a crack of black pepper and a generous pinch of salt. Mix well.
  4. 4

    Add the kale into a large salad bowl. Pour over the lemon dressing and massage into the leaves. Sounds like a weird step, but by massaging the kale you’ll help break down the fibres, making it less tough. Slice the avocado into chunks and add into the salad along with the thinly sliced red onion. Cut the pomegranate in half and use a wooden spoon to tap on the back of each half to help release the seeds. If that little handy tip is fruitless (get it...) just go in by hand and remove the seeds. Add into the salad bowl and mix.
  5. 5

    Remove the koftas from either the oven or barbecue. Serve immediately alongside the salad and with a nice yoghurt dip (I didn’t give you the recipe for this one, sorry. Maybe next time, folks.)

Now read:

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