This is going a bit far even for me: a good, fatty, coarse mince works well enough and this recipe is a pared-down version of the complex original.
Lamb chops are always great on a charcoal grill – a favourite food of my children.
They are fun to cook and fun to eat and this marinade is really working for me at the moment.
As with the kebab, vary the chilli quotient according to your taste.
Istanbul in the summer is heady with the smell of meat and fish grilling over charcoal mixed, in an intoxicatingly exotic way, with the mingled aromas of rosewater, traffic fumes and salt spray from the Bosporus.
Kebabs have never really occupied the place they should in Britain.
In its authentic form it is more than a metre long – but my simpler, more modestly proportioned version works well every time.In Turkey, kebab aficionados will insist you hand-chop the meat, incorporating a good proportion of fat into the mix, thus creating wonderful juicy kebabs.They’re mostly thought of as a stomach liner/booze soaker at the end of a messy night out, rather than the intricate, complex, delicious smoky wonder that they can be, when done right.Adana is my favourite: a spicy minced meat kebab from the south of Turkey that is traditionally made from hand-chopped meat and tail fat from a male lamb.Quails are easy to cook and cheap to buy, but they still don’t seem to feature all that often on the domestic barbecue.