Barbecue shish kebabs

Prep Time: – 10 minutes plus 30 minutes chilling
Cook Time: – 10-15 minutes


1 pouch Tilda Barbecue Rice
250g lean minced lamb
1 red chilli, roughly chopped
1 red onion, roughly chopped
Zest and Juice of 1 lemon
Large handful fresh coriander, roughly chopped
A few torn mint leaves
2 tsps. sesame seeds
Salt and freshly ground black pepper

Sweet chilli dip and lemon wedges to serve


1. Place all the ingredients in a food processor and blitz to a fairly smooth consistency with some flecks of onion, chilli and herb still visible.
2. Season well.
3. Cover with cling film and chill for 30 minutes or longer if you can
4. Mould small handfuls on to skewers to form sausage shapes
5. Pre-heat barbecue or grill for high heat
6. Cook the kebabs for 10 minutes or until well done, turning as necessary. Brush with a little oil to keep moist whilst cooking
7. Serve with a sweet chilli dip, lemon wedges and a sprinkle of chopped coriander and mint

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