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Susan Jung

It's the perfect weather for barbecues, whether you grill on a small city balcony, in a country park or, if you're lucky, in your own garden. The food should be as easy and relaxed as the setting - so save the complex sauces and expensive dinnerware for more formal parties. I love food that can be eaten with the hands; with these dishes, be sure to have plenty of paper napkins available for your guests.
Minced lamb kebabs with cucumber-mint dressing (pictured)
600 grams minced lamb
1/2 a small onion, grated
2 garlic cloves, minced
25 grams parsley, finely chopped
5 grams fresh mint, finely chopped
30 grams bread (crusts removed), cubed
About 60ml milk
1 tsp ground cumin
3/4 tsp chilli flakes, or to taste
3/4 tsp paprika
Fine sea salt and freshly ground black pepper
For the dressing and accompaniments:
200 grams whole-milk plain yogurt
200 grams long, slender cucumbers, peeled and diced
2 garlic cloves, minced
Fresh mint, cut into chiffonade
Paprika, for sprinkling
200 grams cherry tomatoes
1 shallot, thinly sliced
Extra-virgin olive oil
Pita bread
Lemon wedges
Put the bread cubes in a bowl and drizzle with 60ml of milk. Press down to ensure the bread is evenly soaked and leave for about 10 minutes. Squeeze the bread gently to remove excess liquid, then shred into smaller pieces and place in a mixing bowl. Add the lamb, onion, garlic, parsley, mint, cumin, chilli flakes, paprika and salt and pepper to taste. Mix thoroughly, then cover with cling-film and refrigerate for at least an hour.
Make the accompaniments while the meat is chilling. Combine the yogurt, cucumber, garlic and fresh mint, and transfer the mixture to a small bowl. Drizzle with extra-virgin olive oil and sprinkle with paprika. Mix the tomato with the shallot, 15ml of extra-virgin olive oil and salt and pepper to taste.
Divide the kebab mixture into six even portions then wrap each around a metal skewer (preferably the type that looks like a long, thin sword) to form sausage shapes, pressing the meat firmly so it adheres. Heat the barbecue until very hot then brush the grill racks lightly with oil. Cook the kebabs for about five minutes on each side, or until done - they should be slightly charred but juicy inside. Heat the pita bread briefly on the barbecue and serve with the kebabs, lemon wedges, cucumber yogurt and tomato.
Barbecued quail with pomegranate molasses glaze
This is one of my favourite barbecue dishes - it's easy to make and absolutely delicious. Marinate the quail for at least three hours.
With this recipe, and the one that follows, the sweet, sticky marinade burns easily. There should be some char on the meat but too much will overwhelm the flavours. Cook the quails and chicken wings over indirect heat - not right on top of the coals, otherwise the marinade will burn.
4 quails
60ml pomegranate molasses
1/4 small onion
1 garlic clove, mashed to a paste
Finely grated zest of one lemon
20ml fresh lemon juice
15ml olive oil
Fine sea salt and freshly ground black pepper
Use kitchen shears to cut along either side of the quail's backbone and remove it, then snip off the wingtips. Flatten the quail by placing it skin-side up on a board and pressing firmly on the breast bone to break it. Sprinkle both sides of the bird with salt and pepper.
Use a medium-holed grater (preferably the Microplane type) to grate the onion into a medium-sized bowl. Mix with the pomegranate molasses, garlic, olive oil, lemon juice and zest. Spread the mixture on both sides of the quails then return to the marinade bowl, cover with cling-film and refrigerate for at least three hours, mixing occasionally so the quails are marinated evenly. Remove them from the fridge about 30 minutes before cooking.
Heat the barbecue until very hot and brush the grill racks lightly with oil. Place the quails skin-side down on the racks and cook for about two minutes. Turn them over, put the lid on the barbecue and cook for several minutes. Turn the birds over again and cook them uncovered for a few more minutes, or until they're done to your liking.
Chicken wings with green curry and peanut marinade
1kg chicken wings, tips removed
45 grams prepared Thai green curry paste
30 grams smooth peanut butter
15 grams sugar
45ml fish sauce
15ml fresh lime juice
15ml soy sauce
Red bird's-eye chillies, chopped, to taste
2 garlic cloves, minced
Freshly ground black pepper
Separate the chicken wings at the joint into the drumette and middle portion. Mix the curry paste with the peanut butter and sugar until smooth, then stir in the fish sauce, lime juice, soy sauce, chilli, garlic and pepper. Add the chicken wings to the bowl and use your hands to thoroughly combine the ingredients. Cover the bowl with cling-film then refrigerate for several hours, mixing occasionally so they're evenly marinated.
Heat the grill until very hot then brush the racks lightly with oil. Cook the chicken wings on a covered barbecue for about 10 minutes, or until cooked through, turning occasionally.
Styling: Corner Kitchen Cooking School
 


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Susan Jung's recipes

Barbecued meat recipes: minced lamb kebabs, barbecued quail, and chicken wings with green curry

Minced lamb kebabs with cucumber mint dressing. Photo: Jason Bonello

Lifestyle

Food & Drink

Mix the marinade, fire up the barbecue and whack these little babies on the grill. Susan Jung thinks bigger than bangers
