I love BBQs. I always have for as long as I can remember. Nowadays though, BBQ recipes have become more creative than the ones I grew up on.
There are lots of ways you can use Tilda Steamed Basmati Rice with a summer meal. The easiest is just to use the rice as an accompaniment to whatever the-man-at-the-BBQ is grilling. When he’s nearly ready you can just pop the rice in the microwave or stir fry it with your favourite vegetables. Really convenient and healthy too.
But BBQ recipes can be a little more creative. Here’s one for Shish Kebabs that you can make and get everyone involved in.
You will need the following ingredients:
- 1 pack Tilda Steamed Basmati Rice (you can choose you own favourite flavour, but I love Pilau for this BBQ recipe)
- 250g lean minced lamb
- 1 red chili, roughly chopped – you can make it as spicy as you want!
- 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
Making them is so simple. All you do is place all the ingredients in a food processor and blitz them until everything is fairly smooth but you can still see some flecks of onion, chili and herbs. You then season well, cover the mixture with cling wrap and chill in the fridge for at least 30 minutes (but longer if you can).
That’s it! You job is done. Like the best BBQ recipes the rest is up to others!! Now is where you can get some help from others. Get them to mold small handfuls of the chilled mixture onto skewers to form sausage shapes. Its fun to do and everyone can get involved.
Then you hand the prepared Shish Kebabs over to the-man-at-the-BBQ. Hopefully he will have remembered to pre-heat the barbecue to a high heat! The kebabs take about 10 minutes to cook. I serve them with a sweet chilli dip, lemon wedges and a sprinkle of chopped coriander and mint. You can have them as an appetiser or a main course its up yo you.
Here are some more you might like too!