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Posted by on 9 Aug 2014 in Featured, Kamado Joe, Meat | 0 comments

Moroccan Spiced Meatballs with Tabbouleh

Moroccan Spiced Meatballs with Tabbouleh

As we continue to be blessed with great weather the Kamado Joe delivers more memorable family meals writes Sandra Tate…After some debate we set aside our notions of making lamb and mint burgers and instead opted to spice up some minced lamb with Moroccan spices, chilli and mint, and made these delightfully juicy meatballs. Threaded onto skewers with peppers, courgette or chunks of aubergine they are totally delish and an accompanying tabbouleh salad ideal light, bright, summer eating.

Light up KJ and aim to have a steady temperature of around 225°C – 250°C with the grill rack at top level for grilling.
To make the meatballs take 600g minced lamb shoulder; 400g minced  beef; 2 green finger chillies thinly sliced & chopped; 2 tsp freshly ground Moroccan spice mix; 1 tbsp freshly chopped garden mint; some freshly ground black pepper; 2 tsp salt and mix together thoroughly, making sure that the mince isn’t clumped together. Now oil your fingers and pinch small amounts and lightly form into meatballs the size of large walnuts. Thread onto soaked bamboo skewers alternating with chunks of pepper, courgette or aubergine. They are now ready for Kamado Joe. These kebabs are likely to take around 8-12 minutes depending on how you like them, and I like to cook with the lid up for the final couple of minutes to be sure of right amount of colouring.

For your tabbouleh take 200g cracked wheat, cooked as per packet insructions; 2 large tomatoes, chopped; small cucumber, diced; bunch spring onions, thinly sliced; 3-4 tbsp lemon juice; 4 tbsp olive oil; 50g chopped parsley; 50g chopped mint; salt and pepper to taste; 2-3 little gem lettuce. Fold the chopped tomatoes, spring onions, cucumber and herbs into the cracked wheat. Add seasoning to the cracked , olive oil and lemon juice, taste and adjust if necessary. Refrigerate for about an hour before serving. The salad will be quite green, cool, fresh flavoured and with some crunch from the cucumber.

Line a large bowl with crisp leaves of little gem lettuce and fill the centre with tabbouleh – you can lift salad on a leaf and eat.

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