Kofta

Originally from the Middle East and South Asia the name originates from Persia (basically Iran nowadays) where its meaning was to beat or to grind or it can just mean meatball. Think of our mince and how it is both a verb and a noun. Variations of Kofta, with slight variations in the spelling as well, are found in North Africa, throughout the Balkans, Persia as mentioned before through to India and Pakistan. So what is it? A ball of minced or ground meat mixed with spices and maybe onion. Vegetarian variations are common in India. Spices might include Saffron, Cumin and/or Coriander. Cooked in any manner of ways but delicious barbequed on a skewer.

Tandoori

We would tend to think this comes just from India but it actually has very similar origins to the Kofta. An Indian Tandoori dish using chicken would be marinated in yogurt typically with garlic, ginger, cumin and cayenne pepper. Again traditionally cooked in a Tandoor oven it is also great on a hot barbeque. It might well be served with slices of cucumber, red onion, tomato and fresh coriander sprigs, perhaps with a yogurt sauce flavoured with a little sugar and lemon juice.

Kebab

The word kebab again probably has its origins in Persia though the word is used widely in South West and South Asia. For a Shish kebab traditionally the meat is lamb but really any meat can be used. It will be cubed and threaded onto skewers interwoven with onion or slices of courgettes and other vegetables. Fish or seafood and also vegetables can also be used. Cook it on a griddle pan or under a hot grill but it’s probably best grilled on a barbeque. Serve with fresh puffed up pitta bread, opened along the side. Place the meat, still on the skewer, into the pitta bread, grip the bread and slide the skewer out and you are left with all the skewer’s content neatly contained within the pitta bread. Finish with shredded lettuce, red onion and perhaps some chilli sauce if you’re feeling brave.

Satay

This one is slightly different to the other three since it is firmly South East Asian. In South East Asia there are numerous variations on Satay. Common amongst these is chicken strips marinated in turmeric, ginger, garlic and lemon grass. Typically served on a wooden skewer and grilled over charcoal and then served with a peanut and coconut milk sauce.

One thing that is common amongst all four dishes mentioned above is that they are all ideal for barbeques and they all taste amazing.

So which was the odd one out?

You guessed it! Satay. There’s nothing Persian about it.

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Contact us at Mimosa – Traiteur and Outside Caterer – for some great barbeque ideas. We are located in Herne Hill and have a new range of exciting barbeque ideas from North Africa and Asia for you to try.