I promise you won’t notice the difference and BONUS… you know exactly which meat is going into your Doner kebabs. A few recent study demonstrated that we weren’t always eating what we thought we were. In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue. Not a lot really. I did add some popular ingredients that are used a lot in Indian barbecue such as curry leaves, tamarind and mustard seeds. You will almost surely find yakitori in restaurants, street food stalls, and izakayas (Japanese pubs) throughout Japan. It’s also hugely popular in the west. A brief history of the dish… Form this mixture into two meat loaves and place each in oven proof roasting pans and cover loosely with foil.

Again, there are a couple of ways to do this. Either with the lid over the barbecue closed for a hotter and faster cook or with the lid open for a slower cook. This frozen skewered meat is then placed on the rotisserie where it next to high heat. As it does, the outer layer defrosts and then cooks to perfection. Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir. There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy. With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue - you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.

You will get great results with this tried and tested tandoori chicken tikka recipe!

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. Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. Peel and finely slice the onions. Cut each slice into 3cm (11⁄4 inch) pieces. Place the onions in a bowl and sprinkle with the salt, mixing very well with your hands.

Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot.

Do I have to use that much oil?

Since then, I have grown selection to include not only Indian barbecue recipes but BBQ recipes from around Asia. 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 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. To finish, place a pan over high heat and pour 3 tbsp rapeseed (canola) oil or leftover beef fat from the meat loaves in the pan and cook the meat slices in batches until crispy.