For weeks in a row the weather wasn’t what it’s supposed to be in July and I didn’t have a summery feeling at all. We had a day out with our student house planned a week ago and we didn’t really expect the weather to be anything else but rain, but we still wanted to go kayaking in the canals of Leiden and end the day with a barbecue. Good thing we pushed through, cause it was the first sunny day in weeks. Of course I forgot to put on sunscreen and my face turned into the color of my pants.

We had the barbecue on our 6 m2 balcony, which some people would call a bit small to have 8 people sitting there, with a table in the middle and a barbecue out there as well – but it was really fun.  Even the crappy barbecue – it was a disgrace to normal, working, barbecues – couldn’t spoil our moods and the guys in my house grilled the meat. I had made cumin lamb skewers and a big roasted eggplant salad. We also had (store-bought) chicken thigh skewers, sausages and a different kind of meat on a skewer. All the meat was accompanied with bread and these sauces and in case the weather wouldn’t cooperate I’d made a couple of pitchers of cava sangria to make sure we would still have a summery feeling.

1 kg lamb, cut into small pieces
1 tbsp Chinese rice wine
1 tbsp soy sauce
1,5 tbsp ground cumin
2-3 onions, cut into nig pieces
4-5 spring onions, cut into big pieces
6-8 dried chillies, cut into big pieces
2 tbsp chopped garlic
2 tbsp chopped ginger
8 tbsp roughly chopped coriander


Place all the ingredients – except for the coriander – in a big bowl and mix well. Cover the bowl with clingfilm and place in the fridge. Let it marinate for a couple of hours or overnight.

If you’re using wooden skewers, place them in water for more than 30 minutes to prevent them from burning on the grill.

Take the meat out of the fridge 30 minutes before you’re going to grill it. Add the chopped coriander and mix. Put the meat and pieces of onion one by one on a skewer. Grill the meat a couple of minutes on the barbecue. If the barbecue is very hot – so not like our one – it will only take a minute before the meat is done. You’ll just have to try one to check if it’s ready.