Blog — skewers

Lamb Kebabs

Posted by Martin Perkins on

We made these lamb kebabs while camping last weekend. I borrowed a Weber Portable BBQ, for the trip and it was the perfect size to act as a mangal with our Hand Forged Broad Skewers. We ate these with garlic mayo, sumac onions, chilli sauce, cabbage salad and lavash bread. One of many tasty morsels enjoyed in the semi-wilderness of Cambridgeshire's Eastern Boarder that sunny weekend. Serves 2 - 3 depending on sides. Ingredients: 400g Lamb Leg or Neck, cubed 1 tbsp Olive Oil 1 Lemon Zest and Juice 3 Cloves Garlic, crushed 2 tsp Cumin seeds, toasted and lightly crushed 1/2...

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Hard Charred Beef Skewers With Spicy Yellow Sauce

Posted by Martin Perkins on

These skewers are perfect for this time of year (winter) when standing outside trying to maintain a steady, low temperature on your barbecue isn’t particularly appealing. All the tenderising happens in your prep, rather than the cook. With your slippers on. Having said that it does involve smoking a load of veg for the sauce but you can just put a coat on. You’ll be fine. For the final cook, just wheel your barbecue or chimney topper over to your back door (or out the window), light it up and blast the skewers on high heat, turning continually. I used rump for...

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