Kebabs For Kick-Off!

Mark your calendars for a 10th July  – World Kebab Day falls on the second Friday of July, and it’s the perfect excuse to fire up the grill. This global food holiday honours the rich and delicious culinary tradition of kebabs, from Turkish shish and doner to countless regional variations. This year, skip the takeaway and try these unusual, quick, and healthy recipes for hassle-free summer cooking. Perfect with a cold beer and footy on the telly!

Pomegranate & Walnut Lamb Kebabs

This sophisticated twist draws on Persian flavours. The tartness of pomegranate molasses combined with earthy walnuts creates a rich marinade that tenderises lamb without relying on refined sugars.

Ingredients (serves 4–6):

900g lamb tenderloin (or neck fillet), cut into 4cm chunks

150g shelled walnuts

110g pomegranate molasses (available in most supermarkets in the speciality foods section)

2 garlic cloves, crushed

2 tbsp olive oil

1 large handful (approx. 25g) flat-leaf parsley

Method:  Blitz the walnuts, pomegranate molasses, garlic, oil, and parsley in a food processor to a purée. Toss with the lamb chunks, cover, and marinate in the fridge overnight (or for at least 4 hours). Thread onto metal or soaked wooden skewers. Grill over high heat for 6–8 minutes, turning occasionally, until charred outside and slightly pink within. Serve with a crisp green salad.

Vegan Lula Lavash

A plant-based showstopper that’s crispy, smoky, and incredibly moreish. These pinwheel-style kebabs are perfect for BBQs and use easily available vegan mince.

Ingredients (makes 6–8 skewers):

1 small onion

15g fresh parsley

15g fresh dill

4 garlic cloves

340g plant-based mince

1 tbsp tomato purée

1 tsp ground cumin

1 tsp garlic powder

1 tsp smoked paprika

Salt and black pepper

2 large lavash flatbreads (or tortilla wraps)

Method:  Pulse onion, parsley, dill, and garlic in a food processor until finely minced. Squeeze out excess liquid using a clean tea towel. Mix this with the vegan mince, tomato purée, spices, salt, and pepper. Chill for 30 minutes. Spread the mixture thinly onto the lavash wraps, roll tightly, and slice into 5cm pinwheels. Thread pinwheels onto skewers, flatten gently, and grill for 12–15 minutes, turning until crispy and cooked through. Serve with a garlicky vegan sauce.

So this July fire up the BBQ, enjoy the sunshine, and savour these healthier, flavour-packed alternatives to your usual takeaway.

Image Credits: Mekrayon via pixabay.com & Ayat Shahin via pexels.com