So I think it’s safe to say we’ve all been feeling the heat right? This barmy 30 degree weather looks to be sticking around for a while, and that can only mean one thing… Crack out the BBQ, get extra ice in the freezer for a few mojitos, and invite all your mates over! But don’t panic, we’ve got the perfect barbecue recipe from the one and only Samin Nosrat (yes – we are still very much living our Salt, Fat, Acid, Heat dreams). Take a look at her perfect Lamb Kufte Kebabs below, recently published by The Guardian…



Makes about 24 kebabs (serves 4-6)
saffron 1 large pinch
onion 1 large, coarsely grated
minced lamb 675g (preferably shoulder meat)
garlic 3 cloves, finely grated or pounded with a pinch of salt
ground turmeric 1½ tsp
parsley, mint, and/or coriander 6 tbsp, very finely chopped – herbs in any combination
freshly ground black pepper


Grind the large pinch of saffron to a powder with a pinch of salt in a mortar and pestle. Add 2 tablespoons of boiling water and allow it to steep for 5 minutes. Push the onion through a sieve, press out as much liquid as possible, and discard the liquid.

Place the saffron tea, onion, lamb, garlic, turmeric, herbs and a pinch of black pepper into a large bowl. Add 3 generous pinches of salt and use your hands to knead the mixture together. Your hands are valuable tools here; your body heat melts the fat a little bit, which helps the mixture stick together and yields less crumbly kebabs. Cook up a tiny piece of the mixture in a frying pan and taste for salt and other seasonings. Adjust as needed, and if necessary, cook a second piece and taste again.

Once the mixture is seasoned to your taste, moisten your hands and start forming oblong, three-sided meatballs by gently curling your fingers around 2 tablespoons of the mixture. Lay the little torpedoes on a parchment-lined baking sheet.

To cook on a barbecue, grill the kebabs over hot coals until delightfully charred on the outside and just barely cooked through within, about 6 to 8 minutes. Rotate them often once they start to brown to give them an even crust. When done, the kebabs should be firm to the touch but give a little in the centre when squeezed. If you’re not sure whether they’re done, cut one open and check – if there’s a dime-size diameter of pink surrounded by a ring of brown, it’s done.

To cook indoors, set a cast iron frying pan over high heat, add just enough olive oil to coat the bottom of the pan, and cook for 6 to 8 minutes, flipping once on each side.

Serve immediately or at room temperature, with rice and herby yoghurt or a carrot salad and charmoula.

Drop us a line if you give this perfect barbecue recipe a go, or just to chat all things food – we’d love to hear from you.

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