A homemade chicken kebab is unbeatable, done well and it total blows away the competition of your local kebab house, yet it’s one of those dishes that most people won’t attempt to cook at home.
Step in Jamie Oliver with this dead simple recipe for making your own tandoori chicken kebab at home.
The chicken is soaked in a lovely marinade and the longer you leave it the more of that lovely flavour it will soak up.
His tip of soaking the wooden kebab skewers in water before cooking is really useful.
Cook them nice and high to get that charred finish and you’re away.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
Save
