The spice mix for this kebab is based on ‘advieh’, an aromatic Persian spice blend. Its gentle – feel free to turn up the heat if you prefer.

Recipe time: Prep 10 mins; Marinating 1-24 hours; cooking 10 mins


600g diced kid (or use chops)

1 small onion, coarsely grated or blended

2 cloves garlic, finely chopped or crushed 

50g natural yogurt

Salt and freshly ground black pepper

½ tsp ground coriander 

¼ tsp ground cumin 

¼ tsp ground cardamon 

½ tsp Aleppo chilli flakes (or use your prefered chilli flakes)

½ tsp ground ginger 

¼ tsp ground turmeric 

¼ tsp ground cinnamon 

Metal or bamboo skewers (if using bamboo soak in water for 30 mins first)


  1. Mix the diced kid with the grated onion, garlic, spices, yogurt, ½ tsp salt and a generous grind of black pepper and leave in the fridge to marinate until youre ready (this could be overnight).
  2. Thread the dice onto skewers (pre-soaked if using bamboo)
  3. Take your meat out of the fridge at least half an hour before you want to cook it.
  4. Grill your skewewrs over a medium hot flame for 3 – 5 minutes on each side or until beginning to char around the edges and cooked through or to your liking.
  5. Serve with flatbread,  chopped salad and yogurt seasoned with garlic and a touch of lemon or jewelled cous-cous.