» lamb braai recipes

Harissa Spiced Lamb Burger Recipe with Cucumber and Mint Raita | Dhruv Baker

Murray (Staff) — Fri, 12 Jul 2013 11:00:13 +0000

This Harissa Spiced Lamb Burger Recipe is a great way to add a new flavour dimension to your burgers.

Harissa is a North African spice paste which is a great way to liven up meat dishes, especially lamb.

Dhruv balances the spice with a little parsley and then finishes it all off with a cooling Mint & Cucumber Raita.

Perfect on the braai or in the kitchen.

Harissa Spiced Lamb Burger Recipe with Cucumber and Mint Raita | Dhruv Baker

Serving: 4 | Prep: 10 min | Cooking: 10 min

Ingredients:

For the lamb burgers
Parsley	1	bunch	chopped
Harissa	2	tablespoons
Salt	a	pinch
Pepper	a	pinch
Onion	1		chopped
Minced Lamb	500	g
For the Raita
Thick Greek Yoghurt	250	g
Cucumber	1/2	0	chopped and squeezed
Lemon	1/2	zest
Mint	a	handfull	shredded
Sugar	a	pinch
Cumin	a	pinch

Method:

For the lamb burgers
1 . Heat up some oil in a frying pan and saute the chopped onions until golden brown.
2 . Mix all the ingredients together in a bowl, including the onions.
3 . Roll into patties
4 . Indent the middle of the pattie
5 . Cover and leave to rest in the fridge for anywhere between two hours to overnight.

For the Raita
1 . Chop the cucumber and squeeze the juice out
2 . Shred the mint leaves, remove the stalks
3 . The zest of half a lemon
4 . Mix all the raita ingredients together.

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Harissa Spiced Lamb Burger Recipe with Cucumber and Mint Raita | Dhruv Baker first appeared first on Gourmet Guys

How to trim and French a Rack of Lamb

Baz (Staff) — Thu, 27 Jun 2013 08:40:52 +0000

When dining out on a rack of lamb at a restaurant they are always neatly trimmed along the bone, this is called Frenching.

Curtis Stone shows you how to this at home by slicing off excess fat and pieces of meat leaving you with a neatly trimmed, attractive looking rack of lamb.

Wrap some foil around the exposed bones which will prevent them from charring keeping them nice and clean.

The best thing about a ‘Frenched” Rack of Lamb is that it creates its own handle.

You can also serve a rack up as chops on the braai using the same principle.

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Spiced Leg of Lamb Braai Recipe with Honey Glazed & Minted Carrots | Curtis Stone

Baz (Staff) — Mon, 20 May 2013 08:10:00 +0000

A Spiced Leg of Lamb Recipe specially designed for the braai by Curtis Stone.

Who knew that cooking a roast leg of lamb was so easy?

The carrot recipe is not just simple but delicious.

More: Lamb Braai Recipes | Curtis Stone Recipes

Spiced Leg of Lamb Recipe with Honey Glazed & Minted Carrots | Curtis Stone

Serving: 4 | Prep: 20 min | Cooking: 40 min

Ingredients:

For the Lamb
Olive Oil
Grated Ginger	1.5	tablespoons
Ground Cinnamon	1	teaspoon
Ground Coriander	1	teaspoon
Salt
Lemon Zest
Butterflied Leg of Lamb	1	kg
For the Carrots
Carrots	6
Fresh Ginger	2	cm
Ground Cinnamon	1/4	teaspoon
Ground Coriander	1/2	teaspoon
Ground Cumin	1/2	teaspoon
Honey	1	tablespoon
Mint Leaves	1	cup

Method:

For the Lamb
1 . Butterfly the lamb if not already done
2 . Grate the ginger
3 . In a bowl mix together the ginger, cinnamon, coriander, salt; lemon zest and olive oil together
4 . Brush over the lamb
5 . Refrigerate for 2 hours
6 . Return to room temperature for 30 – 45 minutes

For the Carrots
1 . Peel & chop the carrots
2 . Chop the ginger

Cooking:

For the Lamb
1 . Cook the lamb on the braai (medium heat) for about 10 – 15 minutes each way, depending on the thickness.
2 . When cooked remove, cover with foil and allow to rest for 10 minutes.

For the Carrots
1 . Sauté the carrots in a little olive oil
2 . Cook until the carrots to begin to colour
3 . Add the ginger
4 . Cook for a couple of minutes
5 . Add the cinnamon, coriander, cumin & toss
6 . Add the honey and cook for 1 more minute
7 . Just before it’s ready add a little chopped mint

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Spiced Leg of Lamb Braai Recipe with Honey Glazed & Minted Carrots | Curtis Stone first appeared first on Gourmet Guys

Cape Malay Shoulder of Lamb Potjie Recipe

Murray (Staff) — Sat, 30 Mar 2013 13:09:09 +0000

This easy Lamb Potjie uses a Cape Malay influence for its flavour profile.

As with all of the lamb potjie recipes you can use your preferred cut of lamb, in the recipe we are using shoulder of lamb. You can substitute this with lamb neck, lamb knuckle or a leg of lamb (de-boned & cubed). You can also use a mixture of cuts.

For a lamp potjie video guide take a look at Lamb Potjie Recipe or Lamb Shank in Red Wine Potjie Recipe.

This recipe is inspired by Sannie Smit Potjiekos Favourites

Cape Malay Shoulder of Lamb Potjie

Serving: 8 | Prep: 15 min | Cooking: 180 min

Ingredients:

Shoulder of Lamb	2	kg	de-boned & cubed
Onions	2		thick slices
Garlic Paste	1	tablespoon
Ginger Paste	1	tablespoon
Ground Cumin	1	tablespoon
Curry Leaves	8
Chutney	2	tablespoons
Cinnamon Sticks	3
Turmeric	1	teaspoon
Tomatoes	2		peeled & chopped
Coriander	a	handful	chopped
Chicken Stock	250	ml
Sour Cream	250	ml
Potatoes	4		peeled & quartered
Aubergines	2		chunks
Garam Masala	1	tablespoon	chunks

Method:

1 . Heat some oil in the potjie
2 . Season the lamb with salt & pepper and brown the meat
3 . Remove the lamb and saute the onions until soft and translucent
4 . Return the shoulder of lamb
5 . Add the ingredients except the potatoes, aubergines and garam masala
6 . Pour in the chicken stock and the sour cream
7 . Cover with the lid and simmer for 1 1/2 to 2 hours
8 . Layer the potatoes and the aubergines on top
9 . Cover with lid and simmer for 1 hour
10 . Stir in the masala and simmer for 5 minutes before serving,

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Cape Malay Shoulder of Lamb Potjie Recipe first appeared first on Gourmet Guys

Lamb Shank Potjie Recipe

Murray (Staff) — Sat, 30 Mar 2013 13:05:28 +0000

A Lamb Shank Potjie Recipe seasoned with Cloves and Paprika

This is a fantastic way to cook a lamb shank in a traditional South African potjie.

You can either cook the shanks whole or have the butcher cut them up into smaller, more manageable pieces. I’d recommend cutting them up, they are easier to brown and saves space.

You can also use any variety of seasonal vegetables.

For a video guide to cooking a potjie take a look at Lamb Potjie Recipe or Lamb Shank in Red Wine Potjie Recipe.

This recipe is inspired by Sannie Smit Potjiekos Favourites

Lamb Shank Potjie Recipe (No.3)

Serving: 4 | Prep: 15 min | Cooking: 150 min

Ingredients:

Lamb Shank	1	kg	pieces
Onions	2		chopped
Lamb Stock	500		chopped
Spring Onions	4		chopped
Potatoes	4		sliced
Carrots	4
Green Beans	250	g
Button Mushrooms	250	g
Tomatoes	4		peeled & chopped
Dried Oregano	1	teaspoon
Ground Cloves	1/2	teaspoon
Paprika	1	teaspoon
Rosemary	few	sprigs
Vegetable Oil
Butter
Salt & Pepper

Method:

1 . Heat up the oil and a little butter in the potjie
2 . Season the lamb with salt & pepper
3 . Brown the lamb and remove
4 . Add the chopped onion and sauté until soft and transparent
5 . Return the lamb to the potjie
6 . Pour in the stock
7 . Add the vegetables on top of the meat, potatoes, beans, carrots, spring onions and mushrooms
8 . Add the tomatoes on top of the veg.
9 . Sprinkle on the oregano, ground cloves, paprika and sprigs of rosemary
10 . Cover and simmer 2 hours or until the meat is tender
11 . Taste and season with salt & pepper with 30 minutes to go
12 . Only give it all a stir before serving.

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How to Braai a Lamb Shank in Red Wine Potjie

Dexter (Staff) — Sat, 30 Mar 2013 12:59:25 +0000

How to braai a potjie.

Andre Morganthal from Wines of South Africa on how to braai a potjie along with a Lamb Shank in Red Wine Potjie Recipe.

More: Potjie Recipes | Braai Recipes | How to Braai

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How to Braai a Lamb Shank in Red Wine Potjie first appeared first on Gourmet Guys

Lamb Rump Steak Recipe | Aussie Griller

Dexter (Staff) — Mon, 03 Dec 2012 06:30:42 +0000

A simple guide to preparing lamb steaks on the braai with Aussie Griller.

This is a very basic recipe guide for the absolute novice in the kitchen or on the braai. Simply season the steaks with salt, pepper a little garlic and off you go.

Serve with salads.

Lamb Steak Recipe | Aussie Griller

Serving: 2 | Prep: 5 min | Cooking: 10 min

Ingredients:

Lamb Steaks	2
Rosemary	few	sprigs
Salt
Pepper
Garlic Powder
Olive Oil

Method:

1 . Drizzle the lamb with a little olive oil
2 . Season with salt, papper and garlic
3 . Cook on the braai / barbecue with a few sprigs of rosemary
4 . Rest for 5 minutes before serving

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Lamb Rump Steak Recipe | Aussie Griller first appeared first on Gourmet Guys

Lamb Potjie Recipe

Murray (Staff) — Thu, 15 Nov 2012 07:17:42 +0000

South Africans are very proud of their lamb potjie, it is slow cooking around a fire with one golden rule, don’t stir the potjie!

Potjiekos literally translates as “small pot food” as it is cooked in a small three legged cast iron pot over a fire.

The dish originated with the Voortrekkers and would include a variety of game meat including venison, guinea fowl, wart hog, rabbit and hare.

Today the dish forms part of South Africa’s culinary heritage.

Lamb Potjie Recipe

Serving: 8 | Prep: 15 min | Cooking: 270 min

Ingredients:

Lamb	1.5	kg	cubed & dusted
Flour			for dusting
Butternut	250	g	cubed
Sweet Potato	250	g	cubed
Onions	8-10		halved
Celery	4-5		chopped
Garlic	4		sliced
Rosemary	2	sprigs
Carrots	6-8		chopped
Tomatoes	410	g	tinned
Red Wine	1	glass
Beef Stock	250	ml
Parsley	a	handful	chopped

Method:

1 . Heat some oil in the potjie
2 . Brown the lamb and remove
3 . Heat some more oil in the potjie
4 . Saute the onions, carrots and celery until translucent and soft
5 . Return the lamb to the potjie
6 . Add the tomatoes, wine, beef stock, garlic and rosemary
7 . Cover and cook for 3 hours
8 . Add the butternut and sweet potatoes Cook for a further 1 1/2 hours
9 . Season with salt & pepper the garnish with parsley when serving

If it ever looks like it is drying out add some more stock or water

Remember the golden rule… Don’t stir the potjie!

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Skilpadjie Recipe | Zola Nene

Dexter (Staff) — Wed, 14 Nov 2012 12:29:16 +0000

Skilpadjies are a traditional South African braai starter, chicken livers wrapped in bacon. They are also know by other names such as ”muise”, “vlermuise” and “pofadder”.

The dish is traditionally made with minced lamb’s liver wrapped in netvet which is the fatty membrane that surrounds the kidneys.

This skilpadjie recipe is made with chicken livers which are far more popular nowadays.

The name skilpadjie means “little tortoise” while the other names translate from muise to “mice”, vlermuise to “bats” and pofadder to “puffadder”..

Skilpadjie Recipe | Zola Nene

Serving: 4 | Prep: 10 min | Cooking: 5 min | Total: 15 min

Ingredients:

Chicken Livers	500
Paprika	1	teaspoon
Oregano	1	teaspoon
Salt	a	pinch
Streaky Bacon	250	g
Dipping sauce:
Soy Sauce	1/4	teaspoon
Honey	3	tablespoons
Chilli Flakes	a	pinch
Coriander	2	tablespoons

Method:

1 . Pat the chicken livers dry with kitchen towel
2 . Season with paprika, oregano and some salt & pepper
3 . Wrap each chicken liver is a slice of streaky bacon
4 . Fix with a toothpick
5 . Onto the braai and cook until the bacon is crispy and the liver cooked
The 5 minites specified is a guide line

For the Dipping Sauce:
1 . Mix together the soy sauce, honey, chilli flakes and corander

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Grilled Lamb Chops & Pesto Butter Recipe | Dhruv Baker

Baz (Staff) — Tue, 04 Sep 2012 08:30:00 +0000

This Lamb Chops Recipe has very little to do with the chops, its all about the Pesto Butter.

This is an excellent video to watch if you want to learn how to make flavoured butter.

In this recipe MasterChef UK Winner Dhruv Baker is using Pesto but you can experiment with many different types of flavoured butter using garlic, fresh herbs and chilli pastes.

A little word of warning, this recipe below will make more then enough for just 8 chops, just keep the excess in the fridge for next time. You don’t want to have to keep on making the butter ever time you fancy some.

More: Lamb Braai Recipes | Dhruv Baker Recipes

Lamb Chops Recipes with Pesto Butter | Dhruv Baker

Serving: 4 | Prep: 120 min | Cooking: 10 min

Ingredients:

Lamb Chops	8
Butter	4	knob(s)
Pesto	4	tablespoon(s)

Method:

1 . Slice of 4 knobs of butter and allow to soften for about an hour.
2 . In a bowl add four tablespoons of Pesto
3 . Mix it all together.
4 . Get out some cling wrap and lay it out on a clean surface
5 . Spoon some of the butter mixture onto the cling film
6 . Roll it up
7 . Twist the ends
8 . Use a little piece of cling film as a piece of string.
9 . Place in the fridge for a few hours for it to set.
10 . Melt the butter over the chops once they have been cooked and are resting.

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Grilled Lamb Chops & Pesto Butter Recipe | Dhruv Baker first appeared first on Gourmet Guys

Char Grilled Lamb Chops Recipe with Garlic, Paprika and Oregano | Curtis Stone

Baz (Staff) — Mon, 03 Sep 2012 09:15:00 +0000

For the absolute beginners, a Lamb Chop Recipe with Garlic, Paprika and Oregano from the man down under, Curtis Stone.

This lamb chop recipe is incredibly quick and easy to make and Curtis Stone throws in a Greek Salad and Vinaigrette recipe into the mix too.

Melbourne has the worlds third largest Greek population after Athens and Thessaloniki so Greek food can be found in abundance in the city. Hence Curtis’ familiarity with it.

For the marinade you can leave it for a lot longer than ten minutes if you wish, just make sure it’s in the fridge.

Don’t fiddle with the chops while cooking, 3-4 minutes each way and always rest the meat for half the cooking time before serving.

Char Grilled Lamb Chops Recipe with Garlic, Paprika and Oregano | Curtis Stone

Serving: 4 | Prep: 15 min | Cooking: 10 min

Ingredients:

Lamb Chops	4
Garlic Cloves	2
Paprika	1	tablespoon
Dried Oregano	1	tablespoon
Olive Oil
Salt
Pepper

Method:

1 . Peel and Crush the garlic
2 . Place the chops in a large dish or plate
3 . Sprinkle with the garlic
4 . Sprinkle with the paprika
5 . Sprinkle with the dried oregano
6 . Cover and allow to marinade for 10 minutes or more. If you are prep’ing early and it will be quite a while before you cook the chops, pop them in the fridge

Cooking:
1 . Get the pan or braai really hot.
2 . Drizzle with olive oil
3 . Add a pinch of salt and pepper
4 . Cook for about 3-4 minutes each way, it does depend as to how thick the chops are and how hot the heat is.
5 . Rest for half the cooking time before serving
6 . Serve with salad on a hot summers day or some mash if indoors and a bit chilly.

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Char Grilled Lamb Chops Recipe with Garlic, Paprika and Oregano | Curtis Stone first appeared first on Gourmet Guys

Lamb Shami Kebab Recipe with Yoghurt & Mint | Gordon Ramsay

Dexter (Staff) — Tue, 14 Aug 2012 09:20:00 +0000

Braai, Barbecue or in the Kitchen, this Lamb Shami Kebab Recipe from Gordon Ramsay is a winner.

Gordon Ramsay’s Lamb Shami Kebab Recipe with yoghurt and mint recipe is great as a starter, snack or main. Just adjust the mince quantities accordingly.

I fancy this recipe for a burger myself, it is pretty versatile. You could even make them on kebab skewers and braai them.

Scroll down for a little wiki about Shami Kebabs.

Watch Gordon Ramsay and his “Cookalong” Lamb Shami Kebabs recipe.

Lamb Shami Kebabs Recipe | Gordon Ramsay

Serving: 4-6 | Prep: 15 min | Cooking: 10 min

Ingredients:

Mince Lamb	900	g
Red Onion	1		chopped
Red Chilli	1		chopped
Peppercorns	1	tablespoon	toasted
Ground Cloves	1	teaspoon
Turmeric	1	teaspoon
Fennel Seeds	1	tablespoon	toasted
Mint Leaves	a	few
Salt
Yoghurt	250	ml
Lime	2

Method:

1 . Toast the peppercorns & fennel seeds
2 . Chop the onion
3 . Chop the chilli
4 . Into a blender with all the above and the ground cloves, turmeric, a few mint leaves and salt
5 . Blitz
6 . Mix in to the mince lamb with an egg yolk
7 . Shape into patties
8 . Heat some oil in a pan and cook the the patties until done
10 . For the yoghurt mix together some chopped mint & lime zest into the yoghurt

A little wiki about Shami Kebabs
Shami kebab or Shami Tikka are a popular Pakistani and Indian style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices. They are often found garnished with lemon juice and onions, and are eaten with mint or coriander chutney.
A variation of Shami kebab is also found in Bangladeshi cuisine. The recipe is almost the same, but tastes different to the original.
Shami kebab literally means Syrian kebab (Sham) in Arabic. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these kebabs literally means Syrian kebabs or Levantine kebabs in Arabic.

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Lamb Burger Recipe | Michael Olivier

Baz (Staff) — Wed, 01 Aug 2012 08:30:00 +0000

An easy Lamb Burger Recipe from Michael Olivier for the braai.

You can use any mince you like really, Michael pretty much covers all the basics for preparing and cooking burgers on the braai in this video.
Get creative with you toppings, nothing wrong with a little onion marmalade either.

Lamb Burger Recipe | Michael Olivier

Serving: 4-5 | Prep: 15 min | Cooking: 10 min

Ingredients:

Lamb Mince	750	g
Pork Mince	250	g
Dijon Mustard	1	teaspoon
Ground Coriander	1	tablespoon
Ground Cumin	1	teaspoon
Chopped Garlic	2	tablespoons
Onion	1
Dried Oregano	1	tablespoon
Salt
Pepper

Method:

1 . Dice the onion
2 . Fry the onion in a little olive oil until soft and golden, about 5 min
3 . Mix the lamb mince, pork mince, oregano, ground coriander, ground cumin and Dijon mustard together
4 . Chuck them on the braai, should be done in about 10 minutes, as you like it.

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Lamb Burger Recipe stuffed with Feta and Onion Marmalade

Baz (Staff) — Fri, 20 Jul 2012 08:00:00 +0000

This Lamb Burger Recipe Stuffed with Feta is a great little recipe and one you should definitely add to you repertoire.

It was a little chaotic in the Expresso kitchen as Liezel & Ewan put together these cool Feta Lamb Burgers.

When it comes to burgers you can really get adventurous with your fillings so give it a go and gourmet up your life. You can use other types of cheese if you want, like blue or brie and even use a different type of mince.

Lamb Burger Recipe stuffed with Feta and Onion Marmalade|

Serving: 4-5 | Prep: 15 min | Cooking: 10 min

Ingredients:

Mince Lamb	500	g
Onion	1
Paprika	1	teaspoon
Salt & Pepper
Olive Oil
Onion Marmalade

Method:

1 . Chop the onion
2 . Mix the mince, onion, paprika and some salt & pepper (GGS Tip, wet your hands)
3 . Shape into 4 patties
4 . Make a little hollow in the patties
5 . Crumble up some feta and drop it in
6 . Fold the meat over and reshape into patties
7 . Drizzle with olive oil

For the garnish
9 . Slice the tomatoes and prep whatever else you like, especially the onion marmalade

Cooking:
1 . Heat up some oil in a pan if not cooking on a braai
2 . For rare, 3 min each way; medium, 4 min each way and well done 6 min each way.
3 . When ready allow to rest for a few minutes
4 . Toast your buns
5 . Build your burger

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Easy Greek Style Lamb Chops Recipe with Oregano

Baz (Staff) — Thu, 22 Mar 2012 07:00:00 +0000

Here is a very easy Greek Style Lamb Chops recipe for the novice on the braai or on the BBQ, whatever you prefer to call it.

Simply prep the garlic, lemon juice and oregano, Season with salt & pepper and dip the chops in to give them a light coating.

Easy Greek Style Lamb Chops Recipe with Oregano | Aussie Griller

Serving: 2 | Prep: 120 min | Cooking: 10 min

Ingredients:

Oregano	1
Garlic Clove	2
Lamb Chops
Lemons

Method:

1 . Squeeze the lemon juice into a bowl
2 . Crush the garlic and add
3 . Add the oregano (if using dried 1 teaspoon)
4 . Season with salt & pepper
5 . Mix it all together
6 . Dip the chops in the marinade, coating them well
7 . Place in fridge for 2 hours
8 . Cook on the braai to your liking
9 . Rest before serving

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Leg of Lamb on the Braai Recipe | Dhruv Baker

Murray (Staff) — Fri, 16 Mar 2012 06:00:00 +0000

Dhruv Baker shares his Leg of Lamb Braai Recipe and shares some tips for butterflying a leg of lamb.

You don’t need a whole lamb on the spit, you can serve up a leg of lamb and get pretty much the same results, if not better.

A succulent flavourful meal served with potato bake and all the other traditional lamb on the spit sides.

What would you do to this recipe to give it a more local flavour?

Leg of Lamb Braai Recipe | Dhruv Baker

Serving: 8 | Prep: 120 min | Cooking: 45 min

Ingredients:

Leg of Lamb	1
Salt	couple	pinches
Lemons	1.5
Ras El Hanout
Olive Oil

Method:

1 . Butterfly the leg of lamb
2 . Starting with the shank slice along the bone up to the hip bone, taking it out.
3 . Butterfly the thick end to get an even thickness for even cooking
4 . Season with salt
5 . Spoon on you spice mix, Dhruv is using Ras El Hanout
6 . Squeeze over some lemon juice
7 . Drizzle over with olive oil, massage it all in
8 . Marinade for a few hours
9 . Cook on the braai to your liking, time is a guideline

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Leg of Lamb on the Braai Recipe | Dhruv Baker first appeared first on Gourmet Guys

Lamb Chop Recipe with Chilli & Garlic

Baz (Staff) — Fri, 24 Feb 2012 07:01:00 +0000

For the novice, a Garlic & Chilli Lamb Chop Recipe by the Aussie Griller.

It is so easy to make your own rubs and marinades. All you need for this recipe is a chilli, some garlic, cumin, salt and olive oil and away you go.

Everything tastes better when its made with fresh ingredients!

Garlic & Chilli Lamb Chop Recipe | Aussie Griller

Serving: 4 | Prep: 10 min | Cooking: 10 min

Ingredients:

Lamb Chops	500	g
Olive Oil	1	tablespoon
Red Chilli	1
Garlic Cloves	2
Cumin	2	teaspoons
Salt	1.5	teaspoons
Onion	1/4
Fresh Rosemary		sprigs

Method:

1 . In a blender blitz the chilli, garlic cloves, onion, the cumin, salt and olive oil together.
2 . Rub the paste onto the lamb chops
3 . Cooking:
4 . Head for the braai or bbq
5 . Chuck on the rosemary sprigs
6 . Put the lid on
7 . Turn halfway

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Lamb Kofta Kebab Braai Recipe | Ben Donoghue

Baz (Staff) — Sun, 15 Jan 2012 10:00:00 +0000

Using ideas and flavours from around the world is a wonderful way to surprise people with something new and exciting. With this recipe you can draw on Greek cooking to whip up a great new braai experience.

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Lamb Kofta Kebab Braai Recipe | Ben Donoghue first appeared first on Gourmet Guys