Gareth Mullins

speaker

632 appearances 8 recordings 1 series first heard Jun 2026 last heard 6d ago

Gareth Mullins’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months

Recordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.

Appearances

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The Pat Kenny Show · How do you make the perfect barbecue? · 27 Jun 2026 podcast

So the koftas is 300 grams of lamb mince, a teaspoon of smoked paprika, cumin and ground coriander, two tablespoons of chopped coriander and mint, clove of garlic, finely chopped and a red chili, finely chopped.

And you just put that all into a bowl and mix it really well.

So you're left with this kind of seasoned mix.

You need some skewers then that we're going to barbecue them on.

And if you take about a golf ball size of the mince and put it in your hand and then just squeeze it into like a cylinder shape, push the skewer up the middle to it.

It does stay together.

A little trick is when you feel like you have it to the shape, if you just wet your other hand and roll the...

cough it in your hand, the moisture in your hand will get it to kind of go nice and smooth.

And then, that was a good question, Pat, then more importantly, put them onto a plate and leave them in the fridge for about an hour.

And what happens is they just, they firm up then a little bit.

Then take them out, cook them on a really smoking hot barbecue.

When you put them onto the barbecue, leave them alone.

You want that meat to start to caramelise and then just turn them and follow that process all the way around.

You have to cook them all the way through as we know.

And to serve with that,

Classic sauce, garlic sauce, 100 mils of creme fraiche, couple of tablespoons of mayonnaise, clover, garlic, juice of half a lime, salt and pepper.

Mix it all together.

And then this salad, I think every time I make a barbecue, I make it.

It's a puna of cherry tomatoes, red onion finely sliced, a load of chopped mint, juice of a lime, extra virgin olive oil and salt and pepper.

Absolutely brilliant.

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