Curry Guy BBQ : 100 Classic Dishes to Cook over Fire or on Your Barbecue

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This is then shaved off and the next layer begins to cook and char. How does this method for doner kebabs differ? Cover and simmer over a low heat for another 5 to 7 minutes, stirring from time to time. Lift the lid and stir

Pour in a little of the reserved cooking juices to moisten up the meat and transfer to a heated bowl to keep warm. Repeat with the remaining meat slices, adding more oil/fat as required. Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat.

Which chicken to use…

Lightly beat the eggs and yoghurt together. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine. Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot. I guess there’s nothing wrong with that as long as you know and are happy with what is in your kebab. I use beef in my doner kebabs The minced meat you use is up to you but it should be at least 15% if not 20% fat. This seems to be a large recipe… Why is that?

Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. When you are happy with how they look, turn the karahi over toward the flames and grill the tops of the naan over the fire. Pour into a jug (if heated on the hob), add the yeast and sugar, and whisk it all together. Cover with a cloth and leave in a warm place for about 20 minutes. It should foam right up. If it doesn’t, don’t worry, your naans will still rise. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani.

That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. Form this mixture into two meat loaves and place each in oven proof roasting pans and cover loosely with foil. When your barbecue is good and hot you’re ready to cook. If you have a thermometer, aim for 190–200C/375–400F.

Add some of the meat juices and fat from when you cooked the meat loaves to juice it up a bit. What about the sauces? Now whisk all of the marinade ingredients together except for the lemon juice. If you are marinating the meat for longer than 4 hours, you do not want to add the lemon juice until about 2 hours before cooking. Marinate the meat for up to 24 hours. If you're in a rush, you could add the lemon juice and go straight to cooking but for best results, let the meat marinate for longer. In this recipe, you use pork shoulder that is thinly sliced and then pounded to flatten and tenderise. The pork is then skewered onto an upright spit and slowly cooked for 3 hours. Then you raise the heat to crisp it all up and sliced off as it becomes crispy.

There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy. When ready to cook, heat your barbecue or oven to 180c/356f. If cooking on a barbecue, set up your barbecue for indirect heat cooking. Skewer the pork on an upright skewer and cover with foil. Place the meat in your oven or barbecue and cook for 3 hours. Slice the pork shoulder thinly across the grain into thin, 2.5cm (1 inch) steaks. Place a steak on a piece of clingfilm and top it with another piece. Then pound it with a meat mallet to tenderise and make into thinner steaks. They should be about 50% larger from the pounding. Repeat with the remaining pork. The great thing about cooking karahi style is that just like most curries, the flavours develop and the curry becomes even better. Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs.