Mason Faith - Posh kebabs: over 70 recipes for sensational skewers and chic shawarmas

Publishing Director: Sarah Lavelle Creative Director: Helen Lewis Copy Editor: Corinne Masciocchi Designer: Gemma Hayden Photography: Faith Mason Prop Stylist: Alexander Breeze Recipe Writer and Food Stylist: Rosie Reynolds Production: Vincent Smith and Emily Noto First published in 2017 by Quadrille Publishing Limited Pentagon House 5254 Southwark Street London SE1 1UN www.quadrille.co.uk Quadrille is an imprint of Hardie Grant www.hardiegrant.com.au 10 9 8 7 6 5 4 3 2 Text Quadrille Publishing Limited 2017 Photography Quadrille Publishing Limited 2017 Design and layout Quadrille Publishing Limited 2017 The rights of the author have been asserted. All rights reserved. No part of the book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher. Cataloguing in Publication Data: a catalogue record for this book is available from the British Library. eISBN: 978 1 78713 093 7 CONTENTS POSH KEBABS Most people would define a kebab as a dish made with roasted or grilled meat, fish, bird or vegetables, usually cooked over hot coals, and in most instances threaded onto a skewer before being cooked. But, kebabs are so, so much more than this.

Banish thoughts of the big revolving, elephant-like leg in the window of your local takeaway. This, probably the most notorious kebab of all, is known as the doner, and there can be few late-night revellers unfamiliar with its special charms. The name doner comes from a Turkish word meaning rotating meat (yes, really!). This beloved fast-food treat has acted as a lifesaver for many, a snack to soak up ones sins after a merry night on the town. But it has given the poor kebab a bad reputation. So its high time that we posh it up.

Similarly, the shawarma kebab is said to take its name from the Turkish word for turning. The skewer onto which the kebab of choice is threaded prior to cooking provides the name for the shish kebab, shish meaning sword or skewer. While you queue for your kebab, you will probably have seen lines of meat- and chicken-heavy swords, ready-prepared and patiently waiting for their stint over the glowing coals. Aside from the commonality of being skewered, turned and stuffed deliciously inside flatbreads or piled on top of buttery rice, one thing that kebabs have in common, the world over, is that they are universally loved and applauded. Eaten with glee in all corners of the globe, kebabs are evocative of good times, redolent of home, celebration and feasting. Beyond the familiar after-hours takeaway, once you start looking, kebabs can be found everywhere, from Japanese teriyaki to Scotlands haggis kebabs to Indonesian satay.

To study all of the kebabs available worldwide could very easily become a lifetimes work! Here in Posh Kebabs, weve distilled that knowledge into the very best and tastiest recipes you could ever desire. For the most tender, flavoursome kebab, its all about keeping the meat, fish or bird as juicy as possible on the inside whilst getting the outside beautifully charred. This is usually achieved by marinating the kebabs before cooking in a host of delicious combinations of herbs and spices. Taking the time to marinate will impart great flavour to your kebabs and in many instances will tenderize the meat or bird. The preferred way of cooking kebabs is over hot coals. But it doesnt necessarily have to be barbeque season: a griddle pan will work brilliantly if it isnt summer.

For some of the kebabs in this book, there is no cooking required at all, like the fruit skewers. For others it is best to cook under a hot grill or in a frying pan where greater control can be exercised over the temperature particularly important with some of the more delicate kebabs. There are no rules when it comes to kebabs; they are for the most part informal food and thats why I have often specified that the kebab, whatever form it takes, should be served on a flatbread. The bread is there to soak up any juices and to act as a vehicle for sauces, salads and spreads. I like to think that it negates the requirement for a knife and fork, whilst keeping your hands clean. Where the recipes are more formal (we are being posh, after all), the serving suggestions range from creamy mashed potato to dressed noodles.

Like flatbreads, they are there to soak up juices and make the sum of the parts so much better than the individual components. Ive suggested salads and accompaniments wherever possible, but just like a visit to your favourite kebab house when you choose from a pick n mix salad bar or decide to go with rice or French fries, or a bit of both, it really is your decision. Pile your kebabs high and serve whatever tickles your fancy. Kebabs take people to so many places in their minds, whether the place is back home to their local high street, or to a fantastic holiday destination. Posh Kebabs is about bringing kebabs to the dinner table at home in a fun and unfussy fashion.

What can you kebab? When deciding what you will thread onto your skewers, throw on the coals, flash under a hot grill, or pile onto your flatbreads, you want to buy the best you can afford. What can you kebab? When deciding what you will thread onto your skewers, throw on the coals, flash under a hot grill, or pile onto your flatbreads, you want to buy the best you can afford.

You are looking for meat with a slightly higher fat content than usual. You dont want an excess, but a little extra fat will help to keep your kebabs juicy when cooked at the temperatures required to get that characteristic charred exterior. When purchasing meat, grass fed and free range are the ideal. Chicken is best if it has lead a happy life and is free range, but buy what you can afford. Where specified, buy chicken with the skin still intact this will come into contact with the heat first and will crisp and protect the flesh, ensuring that the meat is kept tender and juicy. This is big news for both taste and texture.

Vegetables are just as important. A bag of basic supermarket carrots just wont cut it for the celebration of . You want the fresh, jazzy, all-singing, all-dancing carrot tops still attached you will know why when you taste this amazing kebab and realize how hard a humble bunch of good carrots can work for you. Lets not forget the fish; it should smell of the sea, not fishy, have sparkling eyes and skin, and when the flesh is gently pressed with a finger it should spring back once the pressure is removed.