Lamb and Shrimp Kebabs.....

Bon Appetit has to be my favorite cooking magazine. The recipes in each edition always look amazing and they focus on ingredients which suit my tastes. I've noticed that the magazine doesn't really dabble in food which proclaims to be fat free or low calorie, they tend to push the button of quality products and I think the message is, eat this but not everyday. The recipe for these lamb and shrimp kebabs came from a Turkish article in this months grilling issue. The skewers were easy to make but I did find some things I would do different if I made these again. The biggest problem I encountered was due to my pieces of shrimp being too large. When mixed with the ground lamb it was tricky to bind the mixture together and make it stick to the skewer. The end result was some sad looking skewers but I did manage to salvage a few for my pictures. The meat mixed with the shrimp did taste good but I think I have found a new recipe for lamb meatballs, so next time I'll probably just grill these sans shrimp and have a really great pita sandwich!

I teamed up the sulky skewers with some red harissa for a dip and a simple feta salad. I also made some garlic and smoked salt chips with a few sheets of stale lavash bread I had in the fridge. Rub it liberally with a garlic clove and drizzle a little olive oil on top, finish with some sea salt and cook on the grill for a few minutes each side. Credit goes to Donna from My Tasty Journey for this tip.