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Don't you just LOVE them??

mmm they look nice  ;D

They were!!

With Spiced Rice & our first Calabrese.

very difficult to get exactly the right mix on a kebab to ensure everything is evenly cooked.

We have noticed,  abroad,  that, they cook the meat first then add it to a kebab (when it is inter spaced with vegetables), to ensure it is thoroughly cooked.

Agree - I often do the veg on separate skewers.

But mince 'torpedoes' are easier. Must remember to make them longer, because they shrink!

We have started to use metal skewers on certain things rather than the bamboo ones, cooks the insides better!

So Tim,how's about the recipe for your "torpedo kababs" then please?

Nothing special, Fork  - just as takes you on the day.

Shape? Just more for your money.

Contents?

Lamb - of course!
White Breadcrumbs
Egg
Onion
Parsley
Coriander
Cumin
Cinnamon
Ginger
Tomato Purée
Apricots
Pine Nuts
Garlic
Lemon zest/juice
S&P

Process well & shape. Marinade as you wish.

PS Oops - meant to stress - any combination of the above!!

d**n, done it again read your post when I'm hungry  ;D

would make a nice burger this as well

Thanks for that Tim.

Will have to give your recipe a try.

Last night's view!

The Spiced Rice is Madhur Jaffrey's - fry Onion, add washed Rice, Green Chilli, Garlic & Garam masala. Coat well & add Chicken stock. Cover tightly & cook on very low - AGA bottom oven is perfect - for 20 minures. She says 25.

As with all Basmati Rice, liquid = Rice + 1/3.