June 04, 2018
Dinner, Lunch, Main Dish,
Salads, Vegetable Salad, Lamb/Mutton, Grains, Bulgur (cracked wheat), Middle Eastern, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Refrigerator, Stove Top, Gluten-Free, No Eggs more
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"From our week day newspaper The West Australian. Times are estimated."
Rinse burghul under cold running water and drain well and then transfer to a bowl, add a pinch of salt and cover with boiling water and then cover with plastic wrap and stand for 30 to 40 minutes and then drain well.
Put mince, onion, garlic, spices, mint, extra salt and burghul in the large bowl of an electric mixer and beat on low, using paddle attachment, for 3 minutes and then add cold water and beat until mixture bind together.
Using your hands, mould mince mixture in a sausage shape around six flat metal skewers and then put on a plate, cover with plastic wrap and refrigerate until firm.
To make salad, put carrot in a bowl and season with salt and then pour over vinegar, then drizzle with oil.
Spoon over a little of pomegranate and mint, reserving remaining to serve.
Preheat a barbecue grill to high or put a chargrill pan over a high heat and cook skewers turning occasionally, for 10 minutes or until cooked through and browned.
Put skewers on a serving platter and spoon over yoghurt, remaining mint and little of the remaining pomegranate.
Serve skewers with lemon wedges, salad and remaining yoghurt and pomegranate.
It's that time of year again to take advantage of great weather and to smoke your...