Rajen Patel’s BBQ Plate

METHOD

STEP 1

In a large bowl, combine all the sheekh kabab ingredients except the kabab masala (or salt). Mix until well combined and the meat is slightly tacky. Place in the fridge (ideally overnight; if so, continue the following steps the next day).

STEP 2

Cook the cassava gently in a large pot of salted, simmering water for 20 minutes, or until just fork-tender. Drain and set aside.

STEP 3

Light your barbecue with a hot and cool zone (see note). Once the coals are white-grey and glowing, you’re ready to cook. This will take about 20 minutes.

STEP 4

For the mogo, wrap the drained cassava, minced garlic, ghee and chilli powder tightly in one large piece of foil. Place the foil package directly onto the coals for 30 minutes, flipping every 10 minutes to ensure an even cook. Remove from the coals and move to the cool zone.

STEP 5

Grill the corn-on-the-cob on the hot zone for roughly 10 minutes. Rotate halfway through to prevent burning. Once nicely charred, wrap in foil and move to the cool zone.

STEP 6

Take your kabab mix out of the fridge. Add the kabab masala or salt (reserving a pinch for step 8) and give the mixture one last stir.

STEP 7

Using wet hands, roll the kabab mix into 60g balls, then thread each ball onto individual skewers. Once skewered, reshape into 8-inch cylinders, making sure the meat is evenly spread.

STEP 8

Place your kababs on the grill and cook them for 8–10 minutes, turning them every minute or so, until the internal temperature reaches 71°C. Remove from the barbecue, pull each kabab off its skewer and sprinkle over the remaining kabab masala or salt. Wrap in foil and let them rest in the cool zone.

STEP 9

Spoon the ghee, chilli powder and chaat masala (for the bhutta) into a heat-resistant 9-inch pan. Place the pan on the barbecue grill and gently cook for 5 minutes. Unwrap the cooked corn-on-the-cob and evenly pour over the pan’s contents. Finish with a squeeze of lemon.

STEP 10

Take the cassava out of the foil package, transfer to a bowl and toss well. Serve with the remaining lemon wedges and coriander.

STEP 11

Assemble each delicacy – feast on juicy sheekh kabab, tender mogo and charred chilli bhutta. Best relished on brightest afternoons.

NOTES

Barbecue considerations: ideally, use a barbecue fit for grilling and skewering. Acquire enough coals to cover half of the barbecue bed. To maintain heat, occasionally knock ash off the coals. To raise heat, add additional coals onto already-lit ones. Encourage the fresh coals to light by fanning them with a piece of card.