The kebabs so far this year have all been lamb (with one exception) or otherwise all döner (with one other exception). For the Challenge, you can’t use a venue twice but there’s no reason not to have homemade so here’s a recipe for something Americans might recognise as a kebab.
Start with a good piece of lean beef (this lightly marbled rump roast cut like warm butter). Instead of cubes, try cutting strips ¾” thick, 1½” wide, and 4″ long so they will pleat on the skewers. These need to marinate and I chose a mostly dry rub to work with: a little garam masala, minced parsley, loads of garlic powder, a touch of black pepper and a crushed Oxo cube. The Oxo cube provides the salt which is key to any marinade or, indeed, to any meat: it doesn’t take much but salt draws the liquid from the tissue and the resulting pressure gradient draws some of the salty-spiced moisture back in; salting anywhere from four hours up to two days is essential for making a lean piece of meat succulent and moist.
The next afternoon the meat was skewered along with veg (bell peppers with sliced leeks, mushrooms, and courgette/zucchini slices) and put over the barbecue. The smoke was sublime.
The result was lovely with just enough spice to flavour without masking the meat. Sublime.