In Indian restaurants shashlik kebabs are cooked at incredibly high temperatures in a tandoor oven which gives them that delicious characteristic char around the edges but a hot BBQ or grill works just as well. The spicy kebabs are served here with a sweet and tangy mango raita and some rich garlicky naans on the side.

SHASHLIK BLEND: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf
TOASTED CHILLI MASALA: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, fenugreek
RAITA BLEND: turmeric, coriander, cumin, Kashmiri chilli, brown MUSTARD, curry leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, asafoetida, fenugreek
GARLIC NAAN SPICES: garlic, chilli, nigella, coriander leaf 

• 500g diced lamb or chicken
• 2 peppers (any colour) - cut into bite-sized pieces
• 1 small red onion - quartered then layers separated
• 1 lemon
• 1 tbsp tomato puree
• 1 small mango (or 100g ready-prepared) - roughly chopped
• 1 tsp sugar
• 150g natural yogurt (full fat is best)
• 50g butter
• Naans for 4
• Salad and rice to serve

• Blender
• Small saucepan
• Skewers x 4