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Middle Eastern-inspired BBQ recipes to try this summer

by Malou Herkes

published on 31 July 2018

Middle Eastern cooking has never been more popular, and for good reason. Packed with warming spices, smoky, punchy flavours and plenty of vibrant colour, these dishes are perfect for summer and work particularly well cooked on an outdoor grill. Give your next barbecue a Middle Eastern twist with one of these flavour-packed chicken, lamb and vegetarian recipes from the likes of Yotam Ottolenghi, Josh Katz and Tony Kitous.

Buttermilk Chicken Shish Kebab with Quick Lemon Pickle and Oregano

Buttermilk Chicken Shish Kebab with Quick Lemon Pickle and Oregano

by Josh Katz

Spicy, tender chicken, confit garlic and lemon pickle make this Buttermilk Chicken Shish Kebab from London’s Middle Eastern-inspired grill house Berber & Q (and eponymous cookbook) something really special.

From the book

Josh Katz

Lamb and Pistachio Kofta

Lamb and Pistachio Kofta

by Tony Kitous, Dan Lepard

These Lamb and Pistachio Kofta from cookbook Comptoir Libanais are perfect barbecue fare. Simple to make and packed with flavour.

Cauliflower Shawarma with Pomegranate, Pine Nuts and Rose

Cauliflower Shawarma with Pomegranate, Pine Nuts and Rose

by Josh Katz

Marinated in a spiced shawarma butter and roasted whole for a brilliant barbecue dish, this Cauliflower Shawarma from Josh Katz’ cookbook, Berber & Q, is a vegetarian crowd-pleaser.

Tomato and Pomegranate Salad

Tomato and Pomegranate Salad

Ottolenghi’s Tomato and Pomegranate Salad from Plenty More pairs sweet, juicy tomatoes with the sharp sweetness of pomegranates in this vibrant salad.

Iskender Chicken Kebab

Iskender Chicken Kebab

by Le Bab

Try this Iskender Chicken Kebab from the team behind one of London’s best restaurants, Le Bab, which uses pickled kale to add an incredible depth of flavour. From their cookbook, The Modern Kebab, this is a take on classic Turkish BBQ fare.

Spiced Lamb, Aubergine and Mint

Spiced Lamb, Aubergine and Mint

from Morito

Melt-in-your-mouth lamb shank is used in this Spiced Lamb, Aubergine and Mint recipe from the Morito cookbook, crisped up with warming spices and served with smoky aubergine, warm chilli butter, mint, pine nuts and pomegranate seeds.

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