You can do this a few ways. The easiest but not necessarily the best way it to heat it up in your microwave for a couple of minutes until heated through. 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…

Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. Pour into a jug (if heated on the hob), add the yeast and sugar, and whisk it all together. Cover with a cloth and leave in a warm place for about 20 minutes. It should foam right up. If it doesn’t, don’t worry, your naans will still rise. Heat the oil over a high heat. When bubbling hot, add the chillies and fry them for a few minutes or until blistered and darkened in places. Add the garlic fry until the garlic is beginning to turn golden brown. Transfer the chillies and garlic using a slotted spoon to the plate and set aside. In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue. 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.This is then shaved off and the next layer begins to cook and char. How does this method for doner kebabs differ? The thing is, so many of the ingredients used in Indian cuisine are also popular in the west. In fact, chillies, tomatoes, and bell peppers, now common in Indian cuisine and spicy bbq sauce recipes originated in the Americas.

The great thing about cooking karahi style is that just like most curries, the flavours develop and the curry becomes even better. Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. 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. If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly. You will see in the photos below that I added a few chillies. That isn’t authentic but they sure were good! Which charcoal?

Can you use other veggies besides spring onions?

I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. Simply combine 70ml (1/4 cup) fish sauce, 125ml (1/2 cup) water, 3 tbsp sugar, 1 tbsp white vinegar, 3 tbsp lime juice, 2 cloves garlic, finely chopped and 2 red finger chillies, thinly sliced.

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. Not a diet cookbook! You will find over 100 delicious recipes that are naturally in low fat and carbs 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. There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside.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. The minced meat you use is up to you but it should be at least 15% if not 20% fat. This seems to be a large recipe… Why is that? Add some of the meat juices and fat from when you cooked the meat loaves to juice it up a bit. What about the sauces?

Place all the ingredients for the meat, including the onion juice in a food processor and blend into a fine paste. It is important that the meat be super fine so you will need to do this in batches.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. 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. Add the ground spices and garlic and ginger paste to the pan. Then stir in 250ml (1 cup) water and bring to a Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed. If you like these Doner kebabs, you might like to try some of these recipes too… If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.