Ingredients

• 1 fresh red chile (such as Fresno), seeds removed, finely grated
• 3 garlic cloves, finely grated
• 1 tablespoon coarsely ground pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons vegetable oil, plus more for grill
• 1 pound large shrimp, peeled, deveined
• Kosher salt
• Lime wedges and Kashmiri chili powder or paprika (for serving)

Special Equipment:

• Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

Preparation

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Ingredients

• 14 oz (400g) lean diced steak, with fat trimmed
• 1 large bok choy, shredded
• 1 large handful of kale, shredded
• 1 spring onion, sliced
• 1/2 cucumber, deseeded and diced
• 1 tbsp sherry vinegar
• 1 tsp olive oil
• 1 tsp soy sauce
• 1 red chile, deseeded and thinly sliced (optional)

For the marinade:

• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• 1 thumb-sized piece of fresh ginger, grated

Preparation

Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.

Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.

Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.

Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

Ingredients

For the garlic yogurt:

• 1 garlic clove, grated
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup plain Greek yogurt
• Kosher salt, freshly ground pepper

For the lamb and assembly:

• 2 tablespoons cumin seeds
• 1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
• 2 teaspoons caraway seeds
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sugar
• Vegetable oil (for grill)
• 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
• Kosher salt, freshly cracked pepper
• Finely grated lemon zest (for serving)

Special Equipment:

• A spice mill or a mortar and pestle; 8 (8–12-inch-long) metal skewers

Preparation

• Make the garlic yogurt:
  Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.

• Make the lamb kebabs:
  Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
  
  

  Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

  
  
  

  Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.

  
  
  

  Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.

  
  
  
• Do Ahead
  Yogurt can be made 3 days ahead. Cover and chill.
  Spice blend can be made 1 month ahead. Store airtight at room temperature.

Ingredients

Meat and marinade:

• 1 cup canned unsweetened coconut milk
• 1/4 cup fish sauce (such as nuoc nam or nam pla)
• 2 tablespoons palm sugar or (packed) light brown sugar
• 1 tablespoon fresh lime juice
• 6 garlic cloves
• 4 red or green Thai chiles, stemmed
• 2 lemongrass stalks, bottom third only, tough outer layers removed
• 1 1 1/2" piece ginger, peeled
• 2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on

Scallion dipping sauce:

• 15 scallions, very thinly sliced
• 1/4 cup fish sauce (such as nuoc nam or nam pla)
• 3 tablespoons grapeseed oil
• 2 tablespoons chinkiang (black) vinegar
• 2 tablespoons toasted sesame seeds

Basting sauce:

• 1/2 cup canned unsweetened coconut milk
• 3 tablespoons fish sauce (such as nuoc nam or nam pla)
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, crushed

Ingredient info:

• Chinkiang vinegar, also called black vinegar, an aged vinegar made from glutinous rice and malt, is available at Asian markets.

Special Equipment

• Eight 8" metal or bamboo skewers (soak bamboo skewers for 1 hour before using)

Preparation

• For meat and marinade:
  Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.

• Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.

• For scallion dipping sauce:
  Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.

• For basting sauce:
  Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.
  
  Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.