Barbecued Kibbeh
Barbecued Kibbeh is a modern Fusion recipe (based on a North African original) for a classic barbecue dish of couscous and lamb balls basted with sunflower oil and tomato catsup that are cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Barbecued Kibbeh.
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
8
Rating: 
Tags : Spice RecipesLamb RecipesFusion RecipesAfrican-fusion Recipes
Kibbeh is a classic meat and couscous blend from the Levant that is most closely associated with Lebanon. There are several recipes and they can be deef fried, baked or cooked on a barbecue, as in this recipe.
Ingredients:
75g couscous
1 small onion
350g lean lamb, minced
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
4 tsp ground allspice
To Baste:
2 tbsp sunflower oil
2 tbsp
tomato catsup
green salad, to serve
red onion rings, to serve
Method:
Place the couscous in a large bowl, cover with plenty of boiling water then cover the bowl with clingfilm (plastic wrap) and set aside for about 30 minutes, or until the couscous has swelled and softened.
Drain the couscous through a fine-meshed sieve, then squeeze out as much of the excess moisture as you can.
Coarsely chop the onion then place in a food processor and chop finely. Add the lamb and process briefly to combine (alternatively grate the whole onion before mixing with the lamb).
In a bowl, mix together the couscous and the lamb and onion blend. Divide the resultant mixture into 8 equal portions and shape these into sausages around 8 skewers. Ensure that you press the mixture firmly together so that it holds its shape. Put on a baking tray then set aside in the refrigerator to chill for 30 minutes.
For the baste, beat together the sunflower oil and catsup in a bowl.
Barbecue (grill) the kibbeh over hot coals for between 10 and 15 minutes, or until nicely browned on the outside and cooked through. During the cooking time turn the kibbeh frequently and baste with the catsup mixture.
Serve hot, accompanied by green salad and onion rings.