Jamaican-spiced Turkish mixed grill

First make the marinade and seasonings – or you can use shop-bought if you prefer. For the jerk marinade, place all the ingredients in a blender and blend to a smooth, slightly loose paste. Adjust with a little extra oil if too dry or a spring onion if too loose. Store the marinade in an airtight container in the fridge for up to 1 month

For the green seasoning, blend as above, adjusting with oil or spring onion, if needed. Store the seasoning in an airtight container in the fridge for up to 1 month

For the lemon pepper seasoning, mix all the ingredients in a small bowl. Store any leftover seasoning in a spice jar – it will last several months in the cupboard. You can dehydrate your own lemon peel by spreading the zest of 2 lemons thinly on a baking sheet lined with baking paper and baking at 60-70°C for 30-60 minutes until crisp and fully dried out (or use the dehydrate function on an air fryer)

Next, marinate the meat for the mixed grill. For the honey jerk lamb cutlets, place the lamb cutlets in a large bowl or container with the honey, dried mint, 2 tablespoons of the jerk marinade and 1 tablespoon of the green seasoning. Mix well to coat, then cover and chill in the fridge for at least 1 hour (or up to 24 hours)

For the jerk chicken shish kebabs, place the chicken thighs in a large bowl or container with 2 tablespoons of the jerk marinade and 1 tablespoon of the green seasoning. Mix well to coat, then cover and chill in the fridge for at least 1 hour (or up to 24 hours)

For the lemon pepper chicken wings, place the chicken wings in a bowl or container and cover with the lemon, lime and orange juices (make sure the wings are completely covered). Cover and chill in the fridge for 30 minutes

For the lamb adana, place the lamb mince, flat-leaf parsley and biber salçası in a bowl with 2 tablespoons of the green seasoning. Mix well until the mince starts to become tacky and sticky. Cover and chill in the fridge for at least 30 minutes (or up to 24 hours)

Drain three quarters of the fruit juices from the chicken wings, then add 2 tablespoons of the lemon pepper seasoning and 1 teaspoon of olive oil. Mix well to coat, then place back into the fridge until needed (or up to 24 hours)

Once the meat has marinated, prepare the skewers for grilling. Shape the marinated lamb mince onto a flat skewer using 1 hand to hold the skewer and 1 wet hand to mould the meat to the skewer, ensuring the meat is evenly distributed to avoid it falling off the skewer

Double skewer the marinated lamb cutlets onto thin metal or wooden skewers (soak wooden ones first, if using) and set aside

Skewer up the chicken thighs and chicken wings onto 2 flat metal skewers and chill in the fridge until needed

For the roti, place the flour, baking powder, salt and vegetable oil into a large bowl and mix well. Slowly add the water to form a sticky dough – stop when it reaches a sticky, but manageable consistency. You may not need all the water

Knead the dough on a flour-dusted surface for a few minutes, until springy, then oil the dough, cover and set aside to rest for 45-60 minutes

For the pickled red cabbage, place all the ingredients in a bowl and massage the acids and salt into the cabbage until it turns a vibrant colour. Transfer to an airtight container in the fridge for at least 1 hour to pickle

For the coleslaw, place all the ingredients in a bowl, reserving half the spring onion, and mix well. Transfer to a serving bowl and garnish with the reserved spring onion. Cover and chill in the fridge until needed

Once the roti dough has rested, work the dough on a clean surface to warm it up, then divide it into 3 equal pieces

Roll each piece into a circle shape around 2-3mm thick then, using your fingers, evenly spread 1 tablespoon of softened butter onto the circle of dough. Evenly sprinkle over about a teaspoon of flour to cover the butter

Next, cut a slit from the edge of the circle to the centre. Starting at the cut edge, roll the dough all around into a cone shape, with the butter and flour enclosed on the inside of the cone

Holding the cone in your hand, push the tip in on itself until you have a ball shape. Set aside on an oiled tray and repeat the process with the remaining 2 pieces. Cover and rest in the fridge for another 30 minutes

After 30 minutes, flatten each ball gently and roll out again into a circle of a 2-3mm thickness. Set aside on an oiled tray

Set up a barbecue for direct grilling on one side and indirect grilling on the other – you want the heat to be around 280-300°C (or a moderately high flame). Bring all the elements out of the fridge ready for cooking and serving

You can cook the roti directly on the grill or in a tawa or flat frying pan – if the latter, preheat on the medium area of the grill

Brush each roti with melted butter and place buttered-side-down on the grill (or in the hot pan). Cook for 2 minutes, brush again with butter, then flip over to cook the other side for another 2 minutes. For a traditional ‘buss up shut’ finish to the roti you can gently slam each flatbread between two hands to release the flaky, buttery layers of the roti once it comes off the grill

Repeat the cooking process with the remaining roti, wrapping in a clean cloth once done until ready to serve

Next, cook the meat for the mixed grill. Place both of the chicken skewers onto the direct heat of the grill to seal the meat, turning every 1-2 minutes until you have achieved a good char. Once they are a good colour, move the chicken over to the indirect heat to cook the chicken through with the lid down

Add all of the Turkish peppers to the indirect heat at this stage to begin roasting

Next, add the lamb adana skewer to the direct side of the grill and cook until the meat has sealed, turning every 30 seconds to prevent it sticking. Once it has sealed, turn it every 1-2 minutes until you’ve achieved a good colour, then set aside on the indirect heat with the chicken

Lastly, add the lamb cutlets to the direct heat, cook for 3-4 minutes each side, or until the visible lamb fat is cooked to your preference

Ensure all the meat is fully cooked – you can check this by using a thermometer probe. The chicken should reach 75°C internal temperature, lamb mince should reach 74°C and lamb cutlets 56°C for medium rare, 60°C for medium and 70°C for well done

If the peppers are not roasted to your preference, move them onto direct heat for 1-2 minutes to finish before arranging on a large sharing platter along with all the meats (skewers removed)

Arrange the roti on the platter (you can slice them if you like) and garnish with flat-leaf parsley

Bring everything to the table alongside the pickled red cabbage and coleslaw for everyone to help themselves