Rural Shish Kebabs.

Growing up in Northwest England we grew up on bitter and a staple after the pub diet of chippies (chipoyles) and kebab houses.

Well we did when you would go to town have eight pints and a kebab on the way home and still have 1p left out of a ten pound note.  Those were the days.

I love Shish kebabs and it's  sister Donna (Doner) kebabs.  Sometimes we make our own Shish kebabs.  It's hard to get fresh spices and the one's in jars are far too mild.

The wife made me these for us tea (why do I sound like I'm from to'ther side of Pennines?) yesterday.  She makes 'mild' one's for herself and 'atomic' fiery one's for yours truly.

The minced meat cost 3 Euros forty nine for organic steak mince. One tomato, one of my homegrown Japanese onions, some yoghurt, garlic and some minced Easy chillies in vinegar out of a jar from the German garden centre and  supermarket and beer providers.  So say five Euros for the two of us.

Take on the takeaway and make your own:

Onions (homegrown), Tom's (Lidl), yoghurt and jar of pickled chillies.

Torpedo kebabs are my spicy one's.   Flat burger shape kebabs are hers and incredibly mild.

Wallah.

The meal is served.  They are hot, hot, hot!
 What did I say about them  jars of spices being too mild?

Here's a classic Les Dawson sketch.  He was a comic genius.  One of my comic heroes.  They must be some great laughter in Heaven?