Cookbook​ Review: Posh Kebabs

From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlaki, Posh Kebabs takes you on a global tour of flavours and ingredients.

Prepare to char that chicken and roast your pineapples! Whether its Blackened Cauliflower, Moroccan Spiced Lamb, Skewered Harissa Sardines, or Portuguese Beef Espetado, these succulent skewers, scintillating sauces and fabulous flatbreads reinvent the humble kebab for a new generation.

Posh Kebabs: Over 70 Recipes for Sensational Skewers and Chic Shawarmas, is available at and

Lime, Chilli & Cheese Corn Skewers

Serves 4

TAKES 20 minutes

4 corn on the cob, husks removed
2 tbsp butter, softened
1 lime, zested
1 tsp chilli flakes
handful coriander (cilantro), finely chopped
50g/1¾ oz feta, crumbled

Heat a barbeque or griddle pan to high. Carefully push a skewer into each corn cob. Cook the corn for 10–15 minutes, using the skewer as a handle to regularly turn the cobs.

Meanwhile, in a bowl, mix the butter and lime zest with the chilli flakes and coriander. Cut the lime into wedges and set aside.

Once the corn is charred in places and tender, remove the cobs from the heat. Spread the butter over each one, sprinkle with the feta, and squeeze over the lime juice before eating.

Recipe reprinted with permission from Quadrille Publishing.

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