There are several magic terms and phrases in the lexicon of portable meat-based dishes. But out of all of them, the word 'kebab' has to rank right up the top of the charts. Don't you think?
By the way, without getting all anthropological on you, we are referring to the original kebabs or 'cubes of meat on a skewer' here. Not the thick slices you see sawn off unidentifiable, rotating 'elephant' legs, late on a Friday night.
No, at Turner & George, for us the real deal comes via a combination of thoughtful marinating, careful grilling over coals and the application of some fresh salad for texture. Along with perhaps some smokey or spicy condiment to elevate. Oh and some sort of flatbread is always good too.
Coming back to the all-important element though, if you are a fan of proper kebabs and yet want to try something new, we suggest you give this recipe a go as it uses sweet and delicate goat meat.
We have had goat back on the menu for a few weeks now, sourced as before by James Whetlor of Cabrito, who continues to bang the drum for kid goat farming in the UK and beyond. And having perused James' aptly named cookbook 'Goat' - his suggestion of Pinchos morunos seemed like the best place to reboot and shout.
Simple and straightforward, the marinade takes inspiration from the Moorish roots in the cuisine of Andalusia and Extremadura in Spain and for an extra touch, we've added some Baba Ganoush to mix.
Like we said, this is a proper kebab.
However, if you do also go in for those Friday night affairs from time to time, we won't judge - we've all been there.
Just don't tell anyone.
- Mix together all the ingredients in a bowl and add the dice to marinate - minimum two hours (overnight is better).
- Thread the marinated skewers and season with salt and pepper.
- Cook over a hot barbecue for about 3 -4 minutes each side. You want them to be just cooked through and still juicy on the inside.
For the Baba ganoush
- Place the aubergines onto a hot barbecue and then turn and grill until the skin is black all over and the aubergines soften and collapse.
- Leave to cool and then slice the aubergines in half and scoop out the flesh into a bowl.
- Mash up the flesh with a fork a touch and then add the oil, crushed garlic, tahini, lemon juice and season with salt and pepper, mixing to combine everything together.
To serve, simply fill toasted pittas or flatbreads with salad leaves and tomatoes, a generous helping of the grilled goat and a good spoonful of the Baba ganoush all over.