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    Recipes — BBQ Seasoning

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    Lamb Kebabs with Lentil Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   600g lamb eye of loin/backstrap
        •   1 x 400g can of lentils
        •   1 bunch mint, leaves picked
        •   ½ bunch parsley, shredded
        •   1½ red onion, finely diced
        •   2 tbsp pine nuts, toasted
        •   2 tbsp cranberries
        •   1 tbsp red wine vinegar
        •   2 tbsp extra virgin olive oil
        •   ¼ cup Greek yoghurt
        •   Sea salt to taste


    1. Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb on each) and season with salt and pepper. Preheat barbecue char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them. Cook for 2 mins on each side.
    2. In a medium sized bowl place lentils, mint, parsley, red onion, cranberries, red wine vinegar and olive oil. Mix well and season.
    3. Place the salad in a serving bowl and drizzle with the yoghurt. Serve the lamb with the salad.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-kebabs-with-lentil-salad/

    Lamb Kofta

    Traditional kofta hug the metal skewers in oblong ovals for stability and greater contact with the grill. Metal skewers work best here—they conduct heat, which helps them cook evenly. Mint, paprika, and tart pomegranate molasses match the stronger flavor of ground lamb.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4


        •   1 1/2 pounds ground lamb
        •   1/2 cup finely chopped mint, plus more for serving
        •   2 tablespoons pomegranate molasses
        •   2 tablespoons hot paprika
        •   2 tablespoons finely grated onion
        •   3 garlic cloves, finely 
        •   1 tablespoon kosher salt, plus more for seasoning
        •   1 1/2 tablespoons black pepper, plus more for seasoning
        •   1 cup plain yogurt (not Greek-style)

        •   2 tablespoons tahini
        •   1 1/2 tablespoons fresh lemon juice
        •   1/2 teaspoon sumac, plus more for garnish
        •   Canola oil, for brushing
        •   4 stainless steel skewers
        •   Warm pita, for serving
        •   Lemon wedges, for serving


    1. Combine lamb, mint, molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 (1-inch-thick) oval patties. Refrigerate until chilled, about 30 minutes.
    2. Whisk together yogurt, tahini, lemon juice, and sumac in a small bowl. Season with salt and pepper, and garnish with sumac.
    3. Preheat a grill to medium (350°F to 450°F), or heat a grill pan over medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10 to 12 minutes. Transfer to platter. Serve with pita, mint, lemon wedges, and yogurt sauce.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/lamb-kofta

    Grilled Rib Eye Brochettes with Charmoula

    Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 15


        •   One 4-ounce bunch flat-leaf parsley, stemmed and coarsely chopped
        •   One 4-ounce bunch cilantro, coarsely chopped with stems
        •   3 garlic cloves, minced
        •   2 tablespoons ground cumin
        •   1 tablespoon ground coriander
        •   2 tablespoons sweet paprika
        •   1 teaspoon smoked paprika
        •   1 teaspoon cayenne
        •   Pinch of saffron threads
        •   1/4 cup fresh lemon juice
        •   1 cup extra-virgin olive oil, plus more for grilling
        •   Kosher salt
        •   Six 1 1/2-inch-thick boneless rib eye steaks (7 1/2 pounds)—excess fat trimmed, steaks cut into 1 1/2- to 2-inch cubes
        •   2 small red onions, cut into 1 1/2-inch pieces
        •   2 large red bell peppers, cut into 1 1/2-inch pieces


    1. In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet and smoked paprikas, cayenne and saffron and pulse until the herbs are finely chopped. Add the lemon juice and the 1 cup of olive oil and pulse to incorporate. Add 1 tablespoon of salt. Scrape half of the charmoula into a small bowl and refrigerate.
    2. Scrape the remaining charmoula into a very large bowl. Add the steak cubes and turn to coat with the charmoula. Let stand at room temperature for 2 hours or refrigerate for up to 4 hours.
    3. Light a grill. Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper between each piece of meat. Grill over high heat for about 15 minutes, turning the skewers occasionally, until the meat and vegetables are lightly charred in spots and the meat is cooked medium-rare to medium. Serve the skewers with the reserved charmoula.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/grilled-rib-eye-brochettes-with-charmoula

    Coffee-Rubbed Strip Steaks with Chimichurri Sauce

    This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 10 minutes
        •    Yield: Serves 4



        •   1/4 cup sherry vinegar
        •   1/4 cup red wine vinegar
        •   2 tbsps extra-virgin olive oil
        •   1/2 teaspoon sugar
        •   1 small shallot, minced
        •   1/4 cup finely chopped parsley
        •   1 tablespoon finely chopped cilantro
        •   1 tablespoon finely chopped chives
        •   1 teaspoon dried oregano
        •   Kosher salt
        •   Freshly ground pepper


        •   2 tbsps finely ground dark-roast coffee beans
        •   2 tbsps chile powder
        •   2 tbsps dark brown sugar
        •   1 tbsp smoked paprika
        •   1 1/2 tbsps ground cumin
        •   1 tbsp kosher salt
        •   Four 10-ounce strip steaks


        •   1 1/2 cups cilantro leaves
        •   1 cup flat-leaf parsley leaves
        •   1/2 cup snipped chives
        •   1 small shallot, halved lengthwise and thinly sliced crosswise
        •   Kosher salt
        •   Freshly ground pepper


    1. Make the Chimichurri: In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.
    2. Meanwhile, prepare the steak: In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.
    3. Meanwhile, prepare the steak: Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.
    4. Make the salad: In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.
    5. Make the salad: Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.

    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/coffee-rubbed-strip-steaks-with-chimichurri-sauce

    Spice-Rubbed T-Bone Steaks

    Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •   2 teaspoons ancho chile powder
        •   1 1/2 teaspoons ground cumin
        •   1 teaspoon hot paprika
        •   1 teaspoon garlic powder
        •   Kosher salt and freshly ground pepper
        •   2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature

    Method: Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/spice-rubbed-t-bone-steaks