Kabab Koobideh (+Others!)<\/span><\/h2>\nWhen I first flicked through Simply I spotted the recipe for Kabab Koobideh and knew I had to cook it!<\/span><\/p>\nThe Meat:<\/span><\/h3>\n1kg of minced lamb from my local butcher. Very important to ask for 30% fat and Sabrina reminded me of this when I said I was going to cook it.<\/span><\/p>\nThe Prep:<\/span><\/h3>\nThe mince was mixed with onions, turmeric, bicarb of soda, salt and pepper then shaped onto the skewers and pinched along the way. I used the flat Thuros skewers off my T1 grill so the meat would stick on better.<\/span><\/p>\n![\"Kabab](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/10\/IMG_20200905_165131.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nThe Cook:<\/span><\/h3>\nA full chimney starter of lit charcoal poured equally over the base of the Napoleon Pro 22 grill and left to settle for a bit before the skewers were placed on top along with some tomatoes.<\/span><\/p>\n![\"Kabab](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/10\/IMG_20200905_171414.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nThe skewers were rotated frequently during the cook<\/span><\/p>\n![\"Kabab](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/10\/IMG_20200905_172559.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nSome flatbreads went on too, these are Greek flatbreads from Tesco. Pretty good if you can\u2019t be bothered to make some.<\/span><\/p>\n![\"Kabab](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/10\/IMG_20200905_165944.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nTime to Eat:<\/span><\/h3>\nServed up \u2013 Flat breads, kebabs, mint, red onion and tomatoes.<\/span><\/p>\n![\"Kabab](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/10\/DSC01023.jpg?resize=768%2C689&ssl=1\")
<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n\nI think everyone loves a kebab, I know I do and this was a beauty! Before cooking this I was a bit worried about the meat falling off the skewers during the cook but it all held together well. I did use a spatula to lift them slightly as I turned them which helped.<\/span><\/p>\nCracking meal and super tasty, I would make this one again for sure.<\/span><\/p>\n\u00a0<\/p>\n
\n\n\n\nCook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n\nCook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n\nCook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22<\/span><\/td>\n<\/tr>\n\nCook Method:<\/strong><\/span><\/td>\nCharcoal \u2013 Direct<\/span><\/td>\n<\/tr>\n\nCharcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n\nSmoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n\nCook temperature:<\/strong><\/span><\/td>\n250\u00b0C<\/span><\/td>\n<\/tr>\n\nCook time:<\/strong><\/span><\/td>\n10 minutes<\/span><\/td>\n<\/tr>\n\nInternal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n\nNotes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n\nThis recipe is from Simply by Sabrina Ghayour:<\/span><\/p>\nAlso cooked this week:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\nWhat else was cooking in the shack this week?<\/span><\/p>\n<\/div>\nGoat Raan:<\/strong><\/span><\/p>\nI cooked this before and have been meaning to cook it again as I didn\u2019t get it quite right the first time:<\/span><\/p>\n\n
The Meat:<\/span><\/h3>\n1kg of minced lamb from my local butcher. Very important to ask for 30% fat and Sabrina reminded me of this when I said I was going to cook it.<\/span><\/p>\nThe Prep:<\/span><\/h3>\nThe mince was mixed with onions, turmeric, bicarb of soda, salt and pepper then shaped onto the skewers and pinched along the way. I used the flat Thuros skewers off my T1 grill so the meat would stick on better.<\/span><\/p>\n<\/span><\/p>\nThe Cook:<\/span><\/h3>\nA full chimney starter of lit charcoal poured equally over the base of the Napoleon Pro 22 grill and left to settle for a bit before the skewers were placed on top along with some tomatoes.<\/span><\/p>\n<\/span><\/p>\nThe skewers were rotated frequently during the cook<\/span><\/p>\n<\/span><\/p>\nSome flatbreads went on too, these are Greek flatbreads from Tesco. Pretty good if you can\u2019t be bothered to make some.<\/span><\/p>\n<\/span><\/p>\nTime to Eat:<\/span><\/h3>\nServed up \u2013 Flat breads, kebabs, mint, red onion and tomatoes.<\/span><\/p>\n<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n\nI think everyone loves a kebab, I know I do and this was a beauty! Before cooking this I was a bit worried about the meat falling off the skewers during the cook but it all held together well. I did use a spatula to lift them slightly as I turned them which helped.<\/span><\/p>\nCracking meal and super tasty, I would make this one again for sure.<\/span><\/p>\n\u00a0<\/p>\n
\n\n\n\nCook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n\nCook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n\nCook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22<\/span><\/td>\n<\/tr>\n\nCook Method:<\/strong><\/span><\/td>\nCharcoal \u2013 Direct<\/span><\/td>\n<\/tr>\n\nCharcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n\nSmoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n\nCook temperature:<\/strong><\/span><\/td>\n250\u00b0C<\/span><\/td>\n<\/tr>\n\nCook time:<\/strong><\/span><\/td>\n10 minutes<\/span><\/td>\n<\/tr>\n\nInternal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n\nNotes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n\nThis recipe is from Simply by Sabrina Ghayour:<\/span><\/p>\nAlso cooked this week:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\nWhat else was cooking in the shack this week?<\/span><\/p>\n<\/div>\nGoat Raan:<\/strong><\/span><\/p>\nI cooked this before and have been meaning to cook it again as I didn\u2019t get it quite right the first time:<\/span><\/p>\n\n
The Prep:<\/span><\/h3>\nThe mince was mixed with onions, turmeric, bicarb of soda, salt and pepper then shaped onto the skewers and pinched along the way. I used the flat Thuros skewers off my T1 grill so the meat would stick on better.<\/span><\/p>\n<\/span><\/p>\nThe Cook:<\/span><\/h3>\nA full chimney starter of lit charcoal poured equally over the base of the Napoleon Pro 22 grill and left to settle for a bit before the skewers were placed on top along with some tomatoes.<\/span><\/p>\n<\/span><\/p>\nThe skewers were rotated frequently during the cook<\/span><\/p>\n<\/span><\/p>\nSome flatbreads went on too, these are Greek flatbreads from Tesco. Pretty good if you can\u2019t be bothered to make some.<\/span><\/p>\n<\/span><\/p>\nTime to Eat:<\/span><\/h3>\nServed up \u2013 Flat breads, kebabs, mint, red onion and tomatoes.<\/span><\/p>\n<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n\nI think everyone loves a kebab, I know I do and this was a beauty! Before cooking this I was a bit worried about the meat falling off the skewers during the cook but it all held together well. I did use a spatula to lift them slightly as I turned them which helped.<\/span><\/p>\nCracking meal and super tasty, I would make this one again for sure.<\/span><\/p>\n\u00a0<\/p>\n
\n\n\n\nCook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n\nCook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n\nCook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22<\/span><\/td>\n<\/tr>\n\nCook Method:<\/strong><\/span><\/td>\nCharcoal \u2013 Direct<\/span><\/td>\n<\/tr>\n\nCharcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n\nSmoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n\nCook temperature:<\/strong><\/span><\/td>\n250\u00b0C<\/span><\/td>\n<\/tr>\n\nCook time:<\/strong><\/span><\/td>\n10 minutes<\/span><\/td>\n<\/tr>\n\nInternal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n\nNotes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n\nThis recipe is from Simply by Sabrina Ghayour:<\/span><\/p>\nAlso cooked this week:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\nWhat else was cooking in the shack this week?<\/span><\/p>\n<\/div>\nGoat Raan:<\/strong><\/span><\/p>\nI cooked this before and have been meaning to cook it again as I didn\u2019t get it quite right the first time:<\/span><\/p>\n\n
A full chimney starter of lit charcoal poured equally over the base of the Napoleon Pro 22 grill and left to settle for a bit before the skewers were placed on top along with some tomatoes.<\/span><\/p>\n The skewers were rotated frequently during the cook<\/span><\/p>\n Some flatbreads went on too, these are Greek flatbreads from Tesco. Pretty good if you can\u2019t be bothered to make some.<\/span><\/p>\n Served up \u2013 Flat breads, kebabs, mint, red onion and tomatoes.<\/span><\/p>\n I think everyone loves a kebab, I know I do and this was a beauty! Before cooking this I was a bit worried about the meat falling off the skewers during the cook but it all held together well. I did use a spatula to lift them slightly as I turned them which helped.<\/span><\/p>\n Cracking meal and super tasty, I would make this one again for sure.<\/span><\/p>\n \u00a0<\/p>\n This recipe is from Simply by Sabrina Ghayour:<\/span><\/p>\n What else was cooking in the shack this week?<\/span><\/p>\n<\/div>\n Goat Raan:<\/strong><\/span><\/p>\n I cooked this before and have been meaning to cook it again as I didn\u2019t get it quite right the first time:<\/span><\/p>\n<\/span><\/p>\nThe Cook:<\/span><\/h3>\n
<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\nTime to Eat:<\/span><\/h3>\n
<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
\n\n
\n Cook Difficulty:<\/strong><\/span><\/td>\n 3\/5\u00a0<\/span><\/td>\n<\/tr>\n \n Cook Duration:<\/strong><\/span><\/td>\n Short: 2\/5<\/span><\/td>\n<\/tr>\n \n Cook Equipment:<\/strong><\/span><\/td>\n Napoleon Pro 22<\/span><\/td>\n<\/tr>\n \n Cook Method:<\/strong><\/span><\/td>\n Charcoal \u2013 Direct<\/span><\/td>\n<\/tr>\n \n Charcoal:<\/strong><\/span><\/td>\n Globaltic<\/span><\/td>\n<\/tr>\n \n Smoking Wood:<\/strong><\/span><\/td>\n N\/A<\/span><\/td>\n<\/tr>\n \n Cook temperature:<\/strong><\/span><\/td>\n 250\u00b0C<\/span><\/td>\n<\/tr>\n \n Cook time:<\/strong><\/span><\/td>\n 10 minutes<\/span><\/td>\n<\/tr>\n \n Internal temperature:<\/strong><\/span><\/td>\n 70\u00b0C<\/span><\/td>\n<\/tr>\n \n Notes:<\/strong><\/span><\/td>\n No major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n Also cooked this week:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\n
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