Recipes from Beacon Farms

A large mixed kebab please, salad and chilli sauce. This is the best kebab you’ll ever have - like a post-booze kebab shop but better - Smokey meat, zingy marinade, charred flat bread and fresh salad. Delicious and you don’t even need to be sozzled… 

Ingredients 

• 500g skinless/boneless chicken thighs
• 500g diced lamb
• 500g minced lamb 

Chicken and Lamb Shish 

• 6 tbsp yogurt 
• 2 tbsp ras-el-hanout
• 3tsp cumin
• 3tsp paprika
• 3tsp dried mint 
• Juice of 1 lemon
• 6 cloves garlic, minced 

Lamb kofte 

• 3 tbsp bread crumbs 
• 2 tbsp ras-el-ha out
• 1tsp cinnamon
• 1tsp dried mint
• 2 tsp paprika 
• 2tsp cumin 

Make the shish marinade and divine into 2. Marinate the chicken and the lamb overnight and then thread onto your SG kebab skewers. Mix all of the kofte ingredients with the minced lamb, form into koftes and thread onto skewers. 

Grill the skewers over hot embers until the chicken is reading 70°c and the lamb is 65°c 

Warm your favourite flat breads over the embers and serve with pickles, chilli sauce, salad and garlic mayo.

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Recipe by Luke at High Grange Devon in collaboration with Somerset Grill

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