Stick with it

Skewers are the ultimate easy barbecue option, as they're simple to put together, quick to cook and can be easily scaled up or down, depending on how many you're feeding

- Helen Graves

NO BBQ? RAINING OUTSIDE? NO PROBLEM!

All of these recipes can be cooked in a large griddle pan over medium-high heat. If you're using a griddle pan, you may have to cook the skewers in batches. Keep the cooked items hot in a warm oven while you finish the rest.

'Indian takeaway' seekh kebabs

These juicy lamb kebabs are fragrant with coriander and chilli, and delicious when wrapped inside a soft naan filled with pickled red onion salad, sliced cucumbers, and raita.

Makes 6 Prep 30 mins Cook 10 mins

450g lamb mince

2 green chillies, finely chopped

3 tbsp finely chopped coriander stalks, plus the leaves to serve

4 garlic cloves, crushed

1 tsp ground ginger

1 tsp mild chilli powder

1 tsp cumin seeds, toasted and ground

1 tsp garam masala

2 tsp cornflour

6 naans, to serve

1/4 cucumber, thinly sliced, to serve

FOR THE PICKLE

50ml red wine vinegar

1 tbsp caster sugar

1 tsp sea salt flakes

1 red onion, finely sliced

FOR THE RAITA

350g Greek or natural yogurt

2-3 tbsp lemon juice

small handful of mint leaves, finely chopped

1 First, make the pickle. Combine 100ml cold water with the vinegar, sugar and salt in a non-metallic bowl. Stir until the sugar and salt dissolve, add the onion and set aside.

2 Make the raita by mixing all the ingredients together. Season with salt and chill.