When the restaurants started to develop a chicken kebab, the team and I worked hard to create a simple and delicious recipe. We came up with a delicious marinade (garlic and shallot confit), which we also wipe onto steaks to ensure they are full of flavour.

For the board:

4 flat iron steaks
4 x Stour Valley venison sausages
BBQ mayo
1 tbsp garlic and shallot confit

For the kebabs:

4 kebab sticks, soaked in water
2 banana shallots, peeled and each cut into 6
1 red pepper, core removed and cut into 2cm squared pieces
6 large chestnut mushrooms, halved
4 tbsp confit garlic and shallot rub
4 free-range chicken thighs, boneless and skinless

For the proper slaw:

1 fennel bulb
1⁄2 red cabbage
1⁄4 celeriac
2 large carrots
1 raw beetroot
1 onion
Zest of 1 lemon
1 tbsp fennel seeds
2 tsp dill, chopped
1 tsp parsley, chopped
5 tbsp homemade mayonnaise

Salt and pepper

For the kebabs:

1. Cut each chicken thigh into 3 pieces, ensuring there are no little bones or cartilage on the meat. Marinade, ideally overnight, in the confit garlic and shallot rub.
2. The following day, load up your kebabs, starting with a slice of mushroom, banana shallot, pepper, chicken thigh, repeating 3 times to load up each kebab stick.

For the proper slaw:

1. Using the grater attachment on the food processor, shred all the ingredients or grate by hand if you’d prefer.
2. In a large bowl, mix with toasted fennel seeds, lemon zest, seasoning and homemade mayonnaise.

To Serve:

It is important to make sure everything is nicely char-grilled, so that the bbq flavour runs through the meats. That lovely, smoky, char-grilled flavour is what brings this sharing dish together. Perfect when it’s hot outside and you’re able to fire up the grill.

1. Have your steak at room temperature for an hour before it touches the char-grill pan. This will relax the muscles and make all the difference.
2. Make up a beautiful salad without dressing, the proper slaw and the bbq mayonnaise, so that it’s ready to go.
3. Heat up your char-grill so its piping hot. Oil and season your flat iron, kebabs and sausages, and char-grill all over. Place in the oven at 180°C.
4. Remove your flat iron steak after 2 minutes for medium rare and remove your sausages and kebabs after a further 10 minutes.
5. Check the sausages and chicken kebabs are cooked, using either a probe or knife to check.
6. Leave to rest for 5 minutes.
7. Rub the steak with the garlic and shallot confit and place it back in the oven for a further two minutes to re-heat.
8. Dress your salad and pull out your BBQ meats after 2 minutes.
9. Slice the flat iron thinly and serve.

This dish is great with triple cooked chips, BBQ mayo, homemade mayonnaise or the mushroom and tomato ketchup. All recipes are in the basics section for you to impress your guests.