Collection
Middle Eastern Grill
Kofta, shawarma, adana kebabs, warm flatbreads, tzatziki, hummus — a generous spread for sharing with friends.
Lamb Kofta Kebabs
Spiced lamb mince pressed onto skewers and cooked hard and fast over direct charcoal heat. Ready in under 30 minutes and the backbone of a proper Greek night.
Turkish Adana Kebabs
A mix of lamb and beef mince seasoned with Turkish spices and red pepper paste, moulded onto flat skewers and grilled over fierce charcoal heat. Served with grilled peppers and tomatoes, sumac onions and flatbreads.
Spiced Chicken Shawarma Thighs
Bone-in chicken thighs marinated in shawarma spices, grilled over two-zone fire until charred and cooked through, then sliced and loaded into flatbreads. A seriously good weeknight wrap.
Grilled Flatbreads
Simple yeasted flatbreads made from a quick dough and cooked directly on the grill grate for charred, pillowy results. The base for kebabs, shawarma, mezze and more. Far better than anything from a packet.
Tzatziki
The classic Greek yoghurt and cucumber dip. Properly made — with strained yoghurt, wrung-out cucumber and good olive oil — it is one of the most versatile sauces in BBQ cooking.
Hummus
Proper hummus made from scratch — not from a tub. Using good tahini, plenty of lemon and ice-cold water blended until silky smooth. A world apart from supermarket versions, and the essential companion to any mezze spread.
Sumac Onions
Thinly sliced red onion macerated with sumac and salt until softened and stained deep pink. The Turkish condiment that belongs alongside adana kebabs, shawarma, and any Middle Eastern-style grilled meat. Takes 10 minutes and transforms a plate.
Grilled Peppers and Tomatoes
Whole peppers and tomatoes grilled directly over the coals until charred and blistered, served alongside Turkish kebabs in the traditional manner. The charring is what transforms them — not a garnish, but a course in themselves.
Toum (Lebanese Garlic Sauce)
The Lebanese garlic sauce — white, creamy and intensely garlicky. Made by emulsifying raw garlic with oil and lemon juice. The natural companion to grilled chicken and shawarma, and one of the most addictive condiments in Middle Eastern cooking.