Kebabs

One of my brother's favourites! During Ramadan and Eid, he likes to go a step further and crumble his kebabs on top of his plate of Sana Bazi (chick pea dish). These are enjoyed best when eaten fresh from the frying pan - they're mouth-wateringly juicy! (Leaving cooked kebabs overnight in the fridge turns them dry and chewy)

Spicy Yoghurt Dip

Tastes great with Rabia’s Kitchen starters such as Lentil Dumplings, Pakoras, Kebabs and Samosas (see separate recipes).

Makes: approx 250ml

Preparation Time: 5 minutes

Ingredients:

170g low fat plain yoghurt (strained to remove excess water)

x1 green chilli

1 tbsp wholegrain mustard

½ handful fresh coriander, chopped

Blend the above for approx 1 minute on full power.

Taste and if required, add more chilli or mustard to your taste.