Lamb Kebab and My Activist Blog Post

I haven't got around to writing about the Prepped Launch last week. I think it may be down to the fact I can't quite believe that it is finally launched and that I have almost crashed in exhaustion. It's not that I am ill .. I am just so very very tired. It's like a hangover but with out the fun from the night before. I will write about it next week. .. in the meantime I decided to have a few days off. Perhaps it is the fact that I have no deadlines or stress that my junkie adrenaline glands need to keep me going. Whatever them reason it's like I am walking through treacle to get through my day.

Time out .. so I took the children out and had a picnic yesterday afternoon.

I love picnics. but the spot where these photos' were taken is under threat .. and it makes me really mad .. so watch this video .. and this space to see if the large corporate gets to bulldoze through and build a housing estate on this idilic spot. .. you may yet see me on TV not necessary cooking but probably chained to a JCB!

More information can be found here

.. Deep breath .. and I shall get down off my orange box .. ahhh .. breath.

Therapy should always include a picnic and there is something eternally romantic about setting off to eat outside in the sunshine, but what I really love doing is picking he children up from school on a summers evening and heading off to have a picnic tea. I make these kebabs in the morning and take a pack of salad, pitta bread and a picnic basket with me in a basket. Stir some mint into Greek yogurt and accompany with mango chutney and you have a delicious kebab infused with spices to eat as a barbeque picnic and the really clever bit is the kebab stick itself.. a Lemongrass .. adding in lemony citrus notes whilst it’s cooking.

Ingredients

1tsp fennel

1 tps fenugreek

1 tsp Turmeric

1 tsp cumin

1tsp ground chili

1tsp mustard Seeds

1tsp sea salt

4 lemongrass sticks

1 lemon

4 tbs sunflower oil

2 inch’s grated ginger

600 g of lamb leg in 1 1/2 inch chunks

Method
1 Add each spice one at a time and grind using a pestle and mortar. Grind the spices until reasonably fine.

2 Using a sharp knife cut a hole in the centre of each chunk of Lamb and skewer onto the lemongrass. (Do be careful not to skewer yourself!)

3 Brush the oil onto the meat and put them into a large clear plastic bag. Add the ground spices and shake the kebabs about to cover them. Add the Lemon Juice and grated ginger and leave in the fridge ideally for 24 hours .. but I have on occasion left them for just 2 hours and they’ve still be delicious.

They are now ready for the barbeque. Once cooked scatter with fresh coriander and fresh chilies.

Note

This combination of spices works just as well with chicken or pork.