Tandoori Skewers – Tender chunks of chicken breast which is twice marinaded for depth of flavour, with a chunk of lime to squeeze over prior to cooking. Grill or BBQ. Fantastic taste!

Ostrich Skewers – Tender chunks of lean Ostrich with a South African marinade with notes of parika, fennel, garlic and Red bush (Rooibos) Tea and boabab fruit, for an aunthentic African flavour. Grill or BBQ. Superb!

Chicken Tikka Skewers – Tender chicken with an authentic paste made by the Surma restaurant in Barton. Grill or BBQ. Superb flavour!

Lamb Kebabs – tender chunks of lamb steak on a bamboo skewer, which we have available in mint, Greek or rosemary and redcurrant marinade. Very tender and tasty.

Marinated Chicken – tender chunks of skin-on chicken breast, which is deep-scored and marinated with garlic, jalapeno, spicy, Thai, or mango and chilli marinade. These are not too big, so you can have a couple of flavours.

Garlic Souvalaki Kebab – large, tender chunks of rump steak with red peppers and chunky red onion smothered with our garlic marinade. Grill or barbecue for 10-15 minutes, ideal served medium rare.

Greek Lamb Souvalaki – large, tender chunks of lamb steak with green peppers and chunky red onion smothered in our Greek marinade. Grill or barbecue for 10-15 minutes.

Devil’s Fingers – we take one of our old English herby sausages and butterfly it and spread with Dijon mustard, adding a layer of prunes and wrapping with streaky bacon. Sounds like a strange combination, but the flavours work really well together. Grill, barbecue or roast at 180°C for about 15 to 20 minutes.

Pork Fingers – a tender piece of pork cut from a rack of ribs then put on a skewer. We marinate these with either our Teriyaki or Sate marinades. These fingers are only small and can be cooked in 5 minutes on the barbecue, so they are ideal as a starter while the rest of your meal cooks.

Chinese BBQ Ribs – tender racks of ribs sliced and marinated with our Chinese glaze, these can be cooked straight on the barby, under the grill or are very tasty when cooked slowly in the oven. I like them slow-cooked with our BBQ or Chinese sauce sachet poured over them and a squeeze of lemon juice.

Rack of Ribs – we serve these tender racks with our Chinese or sticky maple and hickory smoke marinade. Cook whole under the grill or barbecue, then slice and serve. These can also be cooked slowly in the oven and served with a squeeze of lemon juice.

Steak Kebabs – tender steak chunks on a bamboo skewer, which we have available in garlic, Cajun, sweet chilli or our spicy marinades.

Chicken Kebabs – tender chunks of chicken breast on a bamboo skewer, which we have available in our Chinese, garlic, peppered or Thai marinades.

Pork Kebabs – tender chunks of pork steak on a bamboo skewer, which we have available in our barbecue, Cajun, sweet chilli, Chinese or sticky maple and hickory smoke marinades.

Lamb Kofta – a kebab made with minced lamb with our spicy kofta seasoning, which has a warm Mediterranean flavour. Grilled or barbecued, these are really nice served in pitta bread with green salad. Try natural yoghurt with a little mint sauce to garnish.

Crispy Lamb Skewers – tender lamb spirals, thinly-sliced and skewered, available in mint or Greek marinade. These can be grilled or barbecued and I find them at their best when cooked extra crispy.

Pork Souvalaki Kebabs – large, tender chunks of pork steak with red and yellow peppers and chunky red onion, smothered with either Cajun or sweet chilli marinade. The pork must be fully cooked. I use a digital probe to double-check this, as the temperature must be 70°C or above in the middle.

Rib Eye Steak Fingers – a tender strip of steak from between the ribs, well-marbled so it stays nice and juicy. We have these available in our garlic, spicy and Cajun marinade. Grill or barbecue.

Spicy Souvalaki Kebab – large, tender chunks of rump steak with red peppers and chunky red onion smothered in our spicy marinade. Grill or barbecue for 10-15 minutes, ideal served medium rare.

Skewered Chicken Thighs – these are part-boned, so they cook quickly and are easy to eat. We deep score and skewer them and marinate with garlic, spicy or Thai marinade. Grill, roast or barbecue.

Rack of Wings – a pair of wings that are scored, skewered and marinated with our Thai marinade. Cook fully until nice and crisp on the barbecue or under the grill.