Spicy food rocks on a barbecue and goes down a storm with guests, particularly if they have to eat it with their hands. Most nations with continually hot weather have the right idea about grilling food – they put it
on skewers. By cutting the meat into even-size chunks you get several advantages. One, it looks great. Two, the food is the same size, so cooks evenly. Three, you achieve perfect portion control.
Marinading is really important, so prepare in advance. You can buy cheap cuts of beef and, by marinading the day before, ensure tenderness.

Serves 6
■ 1 litre (13⁄4 pints) natural yoghurt
■ 1 tbsp dried cumin
■ 1 tbsp crushed coriander seeds
■ 4 crushed cardamom pods
■ 1.2kg (21⁄2lb) beef stewing steak, cut
into 2.5cm (1in) cubes or bigger
■ 1 tsp sea salt
■ Black pepper
■ 1 large bunch coriander
■ 3 hot green chillies
■ 1 tbsp honey
Mix the yoghurt, cumin, coriander seeds and cardamom together in a large bowl and add the beef and seasoning. Finely chop the coriander, paying particular attention to the stems (no chunks of stalk, please; the stems need to be sliced finely as they are packed with flavour). Chop the chillies very finely, adding them to the mix (wear gloves). Finally, mix in the honey and leave overnight.
The enzymes in the yoghurt will break down the otherwise tough meat and make it deliciously tender. Divide the meat up into six lots and thread the cubes on to oiled skewers. Grill for six minutes, turning every minute or so, longer if you want it better done. I like to squidge the meat into flatbread and eat it with my hands.