YAKITORI CHICKEN SKEWERS

YAKITORI CHICKEN SKEWERS

So popular are these chicken kebabs that in their home country of Japan they have whole take-out shops – or yakitoriya – dedicated to serving them. This version is flavoured with a classic soy-based tare sauce. It’s traditional to cook these over a charcoal grill, and a barbecue is certainly the best way flavour-wise, but

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GRILLED CHERMOULA HERRINGS

GRILLED CHERMOULA HERRINGS

Herrings are like the big cousins of sardines and with a little more flesh to the bone they are less fiddly to eat. You could very easily substitute sardines if they are easier to find, however. Either way, just make sure your fish are spanking fresh in this simple barbecue recipe with a Moroccan street

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GOZLEME WITH SPINACH, FETA AND PINENUTS

GOZLEME WITH SPINACH, FETA AND PINENUTS

Gozleme are incredibly tasty stuffed flatbreads from Turkey. The dough is made with plain yogurt, which makes it a delight to work with: smooth, stretchy and very well behaved. They would usually be cooked on a flat griddle over a wood fire, so in the spirit of tradition I like to fire up my barbecue

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JERK CHICKEN, RICE AND PEAS

JERK CHICKEN, RICE AND PEAS

Deep, dark and delicious thanks to an intensely aromatic blend of herbs and spices, jerk chicken is perhaps the best-known Jamaican street food. It’s always cooked outside, often in old oil barrels converted to grills, and it’s pretty much always served with rice and peas – although the ‘peas’ are actually black beans. This is

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