Simply combine 70ml (1/4 cup) fish sauce, 125ml (1/2 cup) water, 3 tbsp sugar, 1 tbsp white vinegar, 3 tbsp lime juice, 2 cloves garlic, finely chopped and 2 red finger chillies, thinly sliced. Place all the ingredients for the meat, including the onion juice in a food processor and blend into a fine paste. It is important that the meat be super fine so you will need to do this in batches.

Since then, I have grown selection to include not only Indian barbecue recipes but BBQ recipes from around Asia. I use Big K lumpwood charcoaland can highly recommend their products. You just need to ensure you are using a good quality lumpwood charcoal that has not been treated with lighting liquid as that will ruin the flavour. TOP TIPS Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. Whatever you use, be sure to seek out excellent quality charcoal that has not been ruined with lighter fluid. A good charcoal doesn’t need it. PRO TIPS

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Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs.

Lightly beat the eggs and yoghurt together. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine. When your barbecue is good and hot you’re ready to cook. If you have a thermometer, aim for 190–200C/375–400F.Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed. If you like these Doner kebabs, you might like to try some of these recipes too… Again, there are a couple of ways to do this. Either with the lid over the barbecue closed for a hotter and faster cook or with the lid open for a slower cook. Not a lot really. I did add some popular ingredients that are used a lot in Indian barbecue such as curry leaves, tamarind and mustard seeds. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans.

Pour in a little of the reserved cooking juices to moisten up the meat and transfer to a heated bowl to keep warm. Repeat with the remaining meat slices, adding more oil/fat as required. If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice. I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing. After two hours, the meat loaves will be cooked and there will be a lot of meat juices in the pans. Retain the meat juices for later and place the cooked meat loaves in the fridge to cool and harden. You could speed this process up by placing in the freezer.

Step by step photographs

Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce.