LUKE @ HIGH GRANGE DEON
A large mixed kebab, please—served with crisp salad and a touch of chilli sauce. But this isn’t your average late-night takeaway. This is the grown-up version: flame-kissed, beautifully spiced meats, marinated to perfection and grilled over real embers for that irresistible smoky depth. It’s all wrapped in warm, charred flatbread and finished with fresh, vibrant salad for balance.
Think of your favourite high street kebab—but elevated. Cleaner, fresher, full of flavour and far more satisfying. A little indulgence that’s perfect for relaxed weekends with friends, or those evenings when only something hearty and properly cooked will do.
Chicken and Lamb Shish
INGREDIENTS
- 500g skinless/boneless chicken thighs
- 500g diced lamb
Marinade
- 6 tbsp yogurt
- 2 tbsp ras-el-hanout
- 3 tsp cumin
- 3 tsp paprika
- 3 tsp dried mint
- Juice of 1 lemon
- 6 cloves garlic, minced
METHOD
- Make the shish marinade and divine into two.
- Add your chicken and lamb separately to the marinade and ensure it is all nicely coated.
- Marinate for 30 minutes or up to 24 hours. The longer the better.
- When ready to cook, add the kebab rack to the grill frame and light your charcoal or wood 1hr before building up a bed of embers.
- In the meantime, place the marinated chicken and lamb on the metal skewers.
- Place the skewers over the heat and rotate often until charred on the outside and cooked through.
- Remove the heat when chicken is reading 70°c and the lamb is 65°c
- To serve Warm your favourite flat breads over the embers and palte with pickles, chilli sauce, salad and garlic mayo
Lamb kofte
INGREDIENTS
- 500g lean minced lamb
- 3 tbsp bread crumbs
- 2 tbsp ras-el-ha out
- 1 tsp cinnamon
- 1 tsp dried mint
- 2 tsp paprika
- 2 tsp cumin
METHOD
- Begin by combining all the ingredients in a large mixing bowl. Once everything is well mixed, knead for around five minutes.
- When the mixture is ready, divide it into portions and roll them into balls. Slide each one onto a skewer, then press and shape the mince along the length of the skewer to form a single, uniform kebab.
- To cook, set up your kebab rack on the grill frame. Light your charcoal or wood roughly an hour in advance to allow time for a good bed of embers to develop.
- Place the kebabs over the hot embers and grill them, turning regularly for even cooking. Continue until the lamb is cooked through and reaches an internal temperature of 65°C
To serve warm your favourite flat breads over the embers and plate with pickles, chilli sauce, salad and garlic mayo, crack a cold beer and enjoy.
