A masterclass in barbecuing

If you have a barbecue aficionado in your family, this is the book for him or her.

If you have a barbecue aficionado in your family, this is the book for him or her.

Lamb Meatballs with Chopped Salad and Minted Yogurt.
Weber’s Barbecue Bible, by Jamie Purviance, Published by Allen & Unwin, RRP: $35.

WEBER'S Barbecue Bible is an all-in-one masterclass in every aspect of outdoor cooking. Whether you barbecue with gas or charcoal, this comprehensive guide contains everything your avid barbecue enthusiast needs to know.
It contains over 150 triple-tested recipes for meat, poultry, seafood, vegetables and fruit with 1000 step-by-step photographs to guide you.

From simple kebabs to elaborate rotisseries and perfect steak recipes for all-year-round barbecuing, the Bible has it all.

There are also invaluable ideas for marinades, sauces and rubs including barbecue spice, chicken and seafood, cajun, cracked pepper and lemon paprika.

There’s even a section on safety, upkeep, fuel and lighting methods.

• Jamie Purviance is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals.

He is a regular contributor to national newspapers and magazines in America and is the author of many best-selling cookbooks, including Weber’s Real Grilling and Weber’s Charcoal Grilling.

Lamb Meatballs with Chopped Salad and Minted Yogurt

HEAT

Direct medium-high heat
about 200°C (400°F)
Cooking time: 4 to 6 minutes

SPECIAL EQUIPMENT
Metal or bamboo skewers (if bamboo, soak in water for at least 30 minutes)

Salad
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon finely grated lemon rind
2 teaspoons very finely chopped garlic
3 large roma tomatoes, deseeded and diced
½ cucumber, deseeded and diced
½ small red onion, finely diced
40 g (1½ oz) feta cheese, crumbled
15 g (½ oz) flat-leaf parsley, chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper



Meatballs
750 g (1½ lb) minced (ground) lamb
1 tablespoon very finely chopped garlic
2 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Extra-virgin olive oil

Sauce
375 g (13 oz) Greek-style yogurt
2 tablespoons fresh lemon juice
15 g (½ oz) mint leaves, coarsely chopped
½ teaspoon sea salt

4–6 naan breads

1. Whisk the oil, vinegar, lemon rind and garlic together in a large non-metallic bowl. Add in the rest of the salad ingredients and gently toss with the dressing.

2. Mix all the meatball ingredients in a bowl. Do not overwork the mixture or the meatballs will be tough. Shape about 24 meatballs. Thread 4 meatballs on to each skewer and lightly brush with oil.

3. Prepare the barbecue for direct cooking over a medium-high heat.

4. Combine the yogurt and lemon juice in a small bowl. Fold in the mint and season with the salt.

5. Brush the cooking grills clean. Barbecue the meatballs over direct medium-high heat for 4 to 6 minutes, with the lid closed as much as possible but turning occasionally, until they have browned but are still slightly pink in the centre. During the last 30 seconds of barbecuing time, heat the naan over a direct heat.

6. Cut the naan in half, or into pieces large enough to hold 4 meatballs. Top with a generous spoonful of sauce and some salad.

Serves: 6
Prep time: 30 minutes

WEBER'S Barbecue Bible is an all-in-one masterclass in every aspect of outdoor cooking. Whether you barbecue with gas or charcoal, this comprehensive guide contains everything your avid barbecue enthusiast needs to know.
It contains over 150 triple-tested recipes for meat, poultry, seafood, vegetables and fruit with 1000 step-by-step photographs to guide you.

From simple kebabs to elaborate rotisseries and perfect steak recipes for all-year-round barbecuing, the Bible has it all.

There are also invaluable ideas for marinades, sauces and rubs including barbecue spice, chicken and seafood, cajun, cracked pepper and lemon paprika.

There’s even a section on safety, upkeep, fuel and lighting methods.

• Jamie Purviance is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals.

He is a regular contributor to national newspapers and magazines in America and is the author of many best-selling cookbooks, including Weber’s Real Grilling and Weber’s Charcoal Grilling.

Lamb Meatballs with Chopped Salad and Minted Yogurt

HEAT

Direct medium-high heat
about 200°C (400°F)
Cooking time: 4 to 6 minutes

SPECIAL EQUIPMENT
Metal or bamboo skewers (if bamboo, soak in water for at least 30 minutes)

Salad
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon finely grated lemon rind
2 teaspoons very finely chopped garlic
3 large roma tomatoes, deseeded and diced
½ cucumber, deseeded and diced
½ small red onion, finely diced
40 g (1½ oz) feta cheese, crumbled
15 g (½ oz) flat-leaf parsley, chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper



Meatballs
750 g (1½ lb) minced (ground) lamb
1 tablespoon very finely chopped garlic
2 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Extra-virgin olive oil

Sauce
375 g (13 oz) Greek-style yogurt
2 tablespoons fresh lemon juice
15 g (½ oz) mint leaves, coarsely chopped
½ teaspoon sea salt

4–6 naan breads

1. Whisk the oil, vinegar, lemon rind and garlic together in a large non-metallic bowl. Add in the rest of the salad ingredients and gently toss with the dressing.

2. Mix all the meatball ingredients in a bowl. Do not overwork the mixture or the meatballs will be tough. Shape about 24 meatballs. Thread 4 meatballs on to each skewer and lightly brush with oil.

3. Prepare the barbecue for direct cooking over a medium-high heat.

4. Combine the yogurt and lemon juice in a small bowl. Fold in the mint and season with the salt.

5. Brush the cooking grills clean. Barbecue the meatballs over direct medium-high heat for 4 to 6 minutes, with the lid closed as much as possible but turning occasionally, until they have browned but are still slightly pink in the centre. During the last 30 seconds of barbecuing time, heat the naan over a direct heat.

6. Cut the naan in half, or into pieces large enough to hold 4 meatballs. Top with a generous spoonful of sauce and some salad.

Serves: 6
Prep time: 30 minutes

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