Barbeque Lamb chops in a spicy chutney + chilli salt corn

As Published on the Great British Chefs websiteWhen most people think Pakistani cuisine they think heavy slow cooked curries, deep fried pakoras and maybe the occasion chicken tikka starter; but what many people don't know is that Pakistani cuisine is really huge on barbecue  - in fact some of the main specialities in Pakistan are grilled meats - barbecued lamb, fish, chicken and mutton, paneer and vegetables as well. Barbecuing is a real celebration of any meat, fish or vegetable in Pakistani culture and the warm weather of course makes it conducive be outdoors, grilling on the BBQ!- The meats are marinated in either spicy marinates  or mild yet fragrant ones, reminiscent of Mughal traditions. Much of the barbecue culture  in Pakistan has it's roots in the Mughal and Turkish influences in the sub-continent, these were rich traditions of hospitality, the use of rich ingredients and fanfare. Many of the exquisite barbecued dishes you now find in Pakistan are also inspired by the many migrants from India who were from Lucknow, Dehli, Bihar - these were people who had some of the most delightful barbecue recipes. However the barbecue culture runs through Pakistan regionally as well,  always using organic produce, simple or rich spices and the use of wood chops or coal to cook to perfection.My best memories of barbecued food in Pakistan is eating at the ever popular  "BBQ Tonite", an open air restaurant which is a haven for all BBQ lovers - here you can sample some of the best grilled food of the region - Barbecued fish from the Arabian sea, simple and delicate Afghani kebabs, Karachi-style spicy chicken tikkas, and some Mughal inspired barbecued meats. These are always served with fresh cut salad, tamarind chutney, mint and coriander chutney and freshly baked Tandoori breads, parathas and naans - washed down with lassi or seasonal fruit juice.  This is an experience that can not be forgotten.In aid of BBQ Week in the UK, I have included two of my favourite marinate recipes - as well a Pakistani street food style grilled corn on the cob. The chicken skewers recipe has a Mughal twist, using saffron, cream/yoghurt, garam masala and browned onions - this gives it a haunting aroma and flavour, which quintessential of Mughali food. Secondly, I've included a  lamb chop marinated in a green chutney with tamarind and jaggery. A bit of nostalgia is thrown in with one of my favourite street foods - Barbecued corn "Bhutta",  you find this on the streets of Pakistan, cooked till the eyes are charred and served with a rubbing of  lime or lemon dipped in salt and red chili - simple yet mouthwatering.Now back to London - the sun is shinning, it's BBQ Week and there is no excuse not to light up and slap on that grill!Barbecued Chicken skewers marinated in saffron, garam masala, Greek yogurt and lemonServes about 3- 5 people and takes about 20 minutes to cook (minus marination time)500 grams of chicken breasts, cut into cubes1 1/2 cup Greek yoghurt, whipped or 1 cup of fresh double cream1 pinch of saffron1 tsp garam masala3/4 tsp ginger paste1 tsp garlic paste1 tsp salt (or to taste)1/2 cup browned onion paste (fry about 1 big onion until brown, drain on kitchen paper and mince. This can be made in advance and kept in the fridge)1/2 lemon, squeezed2 tbsp vegetable oil (not olive or rapeseed oil as these will alter the subtle flavour of this marinate)1. Place all the ingredients in a bowl and whip into a thick marinate, add the oil and whip further.2. Pop the chicken pieces in and marinate 2-6 hours or overnight.3. String chicken on to skewers and barbecue until done (you can put some vegetables on either side if you wish). Cook until done and  serve with a tomato chutney and naan breads.Barbecued Lamb chops marinated in green chutney with tamarind and jaggeryServes about 3- 5 people and takes about 20 minutes to cook (minus marination time)500 grams meaty lamb chopsMake the green chutney:1 large bunch of fresh coriander leaves1/2 bunch mint leaves1 tsp garlic paste3/4 tsp ginger paste1 3/4 cup Greek yoghurt1 tsp of cumin seeds (dry roasted in a pan until light brown) or use ground cumin powder1 tbsp tamarind paste1 tbsp jaggery (can be found in most big supermarkets, but if you struggle, use brown sugar)1 tbsp vegetable oil1 tsp salt  or to taste1. In a blender, place all the ingredients for the green chutney and whizz into a smooth paste. Add the marinate to lamb and marinate 2 hours to overnight.2. Grill on barbeque until you cook to how you like it. Serve with tamarind chutney and paratha breads.Barbecued Corn on the cob, rubbed with lime, salt and red chilli1-2 corn on the cob, cleaned and boiled for about 5-8 minutes in hot boiling waterVegetable oil for brushingTo serve:Slices of lime and lemonmixture of salt and red chilli powder in equal quantities1. Grill the corn on the barbecue, keep brushing with oil until all the sides are slightly back and the corm is cooked through.2. To serve, dip the lemon or limes in the chilli salt and rub all over. Enjoy as an accompaniment to the meat dishes above!