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Shish Kebabs

Forget greasy Saturday night Donners made from goodness knows what! This is real, succulent, summer comfort food that's actually quite healthy too - depending on how much sauce you pile on anyway! Make them from diced Turkey, Chicken or Lamb, or all three for something really special. The meat can be cooked in a frying pan but the traditional shish is skewered over a BBQ or open fire for more flavour, either way they cook fast and taste great.


We love these SO much that a few years back we actually made the delicious kebabs (pictured above!) as our 13 year anniversary meal, cooked on our travel BBQ on a sunny evening in the local country park. Afterwards we sipped on bubbly Rose and watched the moon rise! Ah how romantic! :D


Buy these reusable mini skewers on Amazon now!Buy these reusable mini skewers on Amazon now!If you're still using throw-away wooden skewers invest in a set of these great metal mini-skewers like we did! They're available on Amazon for a mere £1.65 for a pack of 6, fit perfectly on tiny BBQ's and offer you unlimited kebab potential!



Diced lamb / chicken

Olive oil to coat

Paprika powder

dried chilli powder / chilli flakes

1-2 cloves crushed garlic (more for more meat...) / 1 tsp dried

salt & pepper


Pitta bread + choice of salad to serve

Garlic mayo / Mint yogurt



1. Add the meat to a plastic tub and massage with enough olive oil to coat each piece.

2. Sprinkle evenly with a light coating of the paprika, chilli and garlic. Season with salt & pepper.

3. Allow to marinate for at least an hour in the tub, keep in the fridge until ready to use. (perfect for transporting to the beach if you're planning a BBQ!)

4. Pop similarly sized pieces of meat onto skewers and grill at a medium heat. Depending on your preference lamb can still be blushed pink in the middle, but ensure that all chicken is completely cooked through for safety!

5. Lightly toast the pitta breads before splitting open and piling on some salad and the meat. Enjoy with your choice of sauce!


Feel free to add slices of vegetables like pepper or courgette to your skewer stack for a lift in flavour, and the health potential!


Let us know how you enjoyed yours in the comments below!


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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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