Celebrate National BBQ Week ( 3rd – 9th June)
This year, the 3rd – 9th June marks the 28th National BBQ Week – a week of celebrating the nation’s favourite summertime dining experience. BBQs are not only a chance to make the most of the sunshine or to get friends and family around, but are a chance to show off your flame cooking competency. Whether there’s rain or shine, there’s no denying that having a BBQ is a national summertime tradition. The perfect week to test out your barbeque skills, so give the burnt burgers a miss and say goodbye to scorched sausages and show off your BBQ prowess with these spiced PGI Welsh Lamb kebabs – guaranteed to be a hit with any guest.
This particular recipe showcases Welsh Lamb neck – a cut which many of us are unsure of how to cook. However, these kebabs provide an easy idea of how to cook this undervalued Welsh Lamb cut and some innovative inspiration to give your BBQ a Middle Eastern makeover.
These spiced Welsh Lamb kebabs use flavoursome sumac powder in their marinade – a spice originating from Middle Eastern cuisine which has a tangy and lemony flavour. Sumac is perfectly suited to give extra flavour to Welsh Lamb and despite its worldly origins, Sumac powder can be found in most supermarkets or online.
Served with a jewelled cauliflower couscous, this delicious meal is light and packed with nutritious fruit and vegetables with spring onions, dried apricots and pomegranate seeds all adding a colourful touch to this perfect summer dish.
Give it a go this BBQ week and let us know what you think by tagging us on social media channels – @PGIWelshLamb on Instagram and @WelshLamb on Facebook.