Marinated kebabs

Barbequing for us is all about keeping it simple, it’s about long weekend lunches, being barefoot, it’s about sharing and everyone chipping in, it’s about not caring too much. And it's about ice cold rose. One of the easiest ways to put on a fantastically delicious BBQ feast is getting in the kitchen early and marinating your meat and vegetables. Something that will take you a mere 5 minutes yet will have the greatest effect. A good marinade is not only for taste but for texture too. A dairy marinade – yoghurt or buttermilk will tenderise your meat, making it super succulent. The acid in the yoghurt breaks down the proteins and collagen which softens the meat. Its understandable why you might feel nervous to cook over fire, but once you get going there isn’t really anything that can go wrong – just perhaps a little extra char. It is all about charcoal (lumpwood charcoal is the best), you will never get the wonderful smoky flavour cooking over gas, and where is the fun in just turning on the knob.. We use a Weber chimney to light our bbq, the trick is to let all the coals turn to an ashy grey and then you are ready to cook. The more you do it the more confident you will become and that’s when the fun really starts – using the lid to act as an outside oven, adding wood chips to change the smoky flavour, playing around with different cooking methods – how to slow cook over ashes. Once ready to serve place in the middle of the table for everyone to dig in, we like to serve them with pita breads, or yoghurt flatbreads (super easy to make), a tzatziki or Greek yoghurt, a crunchy salad, sliced red onion, mint leaves, perhaps a spicy sauce and some homemade lemonade. For pud we usually serve something that we have made in advance, like ice cream, sorbet or poached fruit.


    3 Chicken breasts, chopped into large chunks

    3 tbsp yoghurt

    2 tsp smoked paprika

    1 tsp turmeric

    small bunch coriander stalks chopped

    ½ lemon, zest and juice

    1 clove garlic, crushed

    small stem ginger, peeled and finely chopped

    squeeze honey

    salt and pepper


    700g lamb leg, chopped into chunks

    small bunch rosemary, chopped

    3 garlic cloves, chopped

    small bunch of mint, chopped

    fennel seeds, chopped

    1 tsp chilli flakes

    zest of 1 lemon

    salt and pepper

    2 tbsp olive oil


    extras to add to your kebab is you wish:

    courgette, chopped into chunks

    peppers, chopped into chunks

    Chopped, peeled and chopped into wedges

    Bay leaf

    Baby tomatoes


    To serve:

    6 – 8 pitas

    tzatziki (or just yoghurt)

    1 red onion sliced



Take your skewer and add either the chopped chicken or lamb (either keep it plain or add a couple of the extra veggies if you wish). Mix the marinade together and cover the meat. Place in the refrigerator for at least 4 – 8 hours. Light up the BBQ and when the coals are turning grey add your kebabs. Cook, turning for about 5 minutes – the lamb should be pink on the inside, the chicken should be cooked through. Serve on the table with tzatziki, pita breads and salad and let everyone make their own.