Kebabs

"They’re a genius invention: hunks of spiced meat on a skewer, grill-blackened to bring out those umami flavours to the full. No wonder the kebab is popular the world over. Just as important are the accompaniments, giving crunchiness, tang, cooling smoothness, plus the crucial carb. Here are three classic kebabs, each with a combination of flavours, all impossible to resist."

REBECCA WOOLLARD, FOOD EDITOR

ALWAYS A WINNER

Turkish chicken shish, p28

PHOTOGRAPHS MYLES NEW

RECIPES AND FOOD STYLING REBECCA WOOLLARD

STYLING SARAH BIRKS

Lebanese kofte

TEAM FAVOURITE

Susan Low, deputy editor

“Marinated meat, spices, sharp pickles and citrus, offset with a hint of smokiness… The chicken shish is hold-me-back good.”

Turkish chicken shish

SERVES 4. HANDS ON TIME 20 MIN, GRILLING TIME 10 MIN, PLUS MARINATING

MAKE AHEAD

The chicken tastes best marinated overnight, but even 1 hour will give flavour.

FOOD TEAM’S TIPS

To cook without skewers, fry the chicken in a splash of oil in a large pan for 4-5 minutes, moving the pieces only occasionally so they blacken. You can also cook the kebabs on a griddle or barbecue, turning them halfway through.