Spiced beef kofta skewers with roasted pepper and butter bean dip

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your BBQ for two-zone cooking, with a direct grilling side and a clear indirect side. Aim for around 220°C with the lid down. Clean the cooking grate. If using wooden skewers, get them soaking before you start.

2. 02

   Step 2ROAST THE PEPPERS

   Rub the pepper halves with 15 ml olive oil and season with salt and pepper. Grill skin-side down over direct heat for 5–8 minutes until blistered, then move to the indirect side. Wrap the unpeeled garlic cloves in a small foil parcel and put alongside them. Shut the lid and cook for another 15–20 minutes, until the peppers are soft and the garlic squeezes easily.

3. 03

   Step 3BUILD THE KOFTAS

   While the peppers cook, combine the mince, onion, chopped herbs, paprika, cumin, salt and black pepper. Knead firmly for 1–2 minutes until the mixture becomes tacky and holds together. That little bit of work keeps dinner on the skewers rather than in the coals. To check seasoning, fry a small piece until cooked through; never taste raw mince.

4. 04

   Step 4SHAPE AND CHILL

   Divide the mixture into eight equal portions. With lightly damp hands, squeeze each portion firmly around a skewer into an even sausage about 2.5 cm thick. Pinch the ends closed against the skewer and smooth any cracks. Refrigerate for 15–20 minutes while you finish the dip.

5. 05

   Step 5BLITZ THE DIP

   Put the cooked peppers in a bowl and cover for 5 minutes, then peel away the loose blackened skin. Squeeze the roasted garlic from its skins. Blend the peppers and garlic with the butter beans, yoghurt and remaining 15 ml olive oil until smooth. Add a splash of water only if needed to loosen it. Season to taste, stir in the optional pomegranate molasses and spoon into a serving bowl. Scatter with sumac if using.

6. 06

   Step 6GRILL WITH CONFIDENCE

   Lay the cold koftas over direct heat. Leave them alone for 3 minutes so a crust forms before the first turn. Cook for about 10–14 minutes in total, turning carefully every few minutes to colour all sides. Move to the indirect side and close the lid if they brown too quickly. Check the centre of the thickest koftas with a temperature probe, avoiding the metal skewer: aim for 75°C and hold there for 30 seconds.

7. 07

   Step 7REST AND WARM

   Transfer the koftas to a clean platter and rest for 5 minutes, loosely covered with foil. Meanwhile, warm the flatbreads over the cooler side of the grill for 30–60 seconds per side. Keep them wrapped in a clean tea towel so they stay soft rather than turning into crackers.

8. 08

   Step 8PILE IT UP

   Spread the warm flatbreads with a generous spoonful of pepper and bean dip. Slide the koftas off their skewers, add two per person and finish with fresh herbs and a drizzle of pomegranate molasses. Put the remaining dip on the table. Nobody wants a rationed dip situation.