Spiced kebabs

Main course: serves 6. Total time 10 minutes plus 2 hours marinading

You can marinate and grill a mixture of meats. This recipe suggests lamb and chicken, but you could include beef or venison.

For the marinade

For the kebabs

For the herb chutney

Place all the ingredients for the marinade in a small grinder and reduce to a paste. A food processing bowl will be too big for this, but you may have a smaller bowl that fits inside.

Place the chicken in one bowl and the lamb in another, and toss each with half the marinade. Cover with clingfilm and leave to marinate in a cool place, such as a fridge, for two hours.

Place all the ingredients for the chutney in a food processor and blend to a coarse paste. Transfer to a small bowl. Season the meat with salt and pepper and thread onto 20cm skewers, it should make about six kebabs in all.

Heat a ridged griddle and grill the kebabs for 3-4 minutes each side until golden, sizzling and firm when pressed. Serve with a little lime juice squeezed over them, dipping them into the chutney.