Meat: minced beef or lamb, diced beef steak, lamb or chicken
Veg: cauliflower, onions, par boiled new potatoes (halved if big) or cubes of par boiled potatoes, red peppers
Bay leaves (optional)
Woody bay branches or woody rosemary stems for skewers (optional)
A jar of Mad Ass Mad-Rass, Mild Mole, De Arbol-ique (or your favourite Mad Ass sauce)
A few lemons or limes
Choose your favourite things to skewer. Cut into chunky kebaby hunks. Pop into a bowl.
Tip in a slosh of Mad Ass sauce – a 30g jar is perfect for 2-3 servings of 2-3 kebabs each. If using mince, just mix the sauce right into the meat. Marinade for as little as 15 minutes or as long as overnight.
Skewer. Stick some bay leaves between the various bits, if you like. Gloss each skewer with a little oil to help prevent sticking.
Pop on the grill, under the oven grill or just in a oven heated to 220C/Gas 7. Cook unil nicely coloured, tender and cooked through, turning once or twice, about 20 minutes but keep an eye on them.
Delicious with a large salad and the yogurt dressing above.