- Make the souring liquor by dissolving the sugar and a pinch of salt in the malt vinegar. Quarter or halve the radishes depending on size and pour the liquor over in a small bowl or cup, ensuring that they are covered. Leave in the fridge over night to steep.
- Mix all the kebab ingredients well in a bowl and season with pepper and a little salt - the mixture will already have soy sauce in it, so be wary of adding too much salt. Return the meat to the fridge to chill for half an hour, which will make it much easier to handle.
- Slice the courgettes into quarters along their lengths and then dice into 1cm pieces. Heat a large frying pan over a high heat with some vegetable oil.
- Add the courgette pieces in a single layer and cook until nicely coloured. Take care not to crowd the pan - cook the courgettes in batches if necessary. Season with a little salt, add the grated garlic to cook for just 1 minute and remove to a bowl. Return the pan to the heat and pour in the frozen petits pois for 2-3 minutes until cooked, then add to the courgettes.
- Place the dates, vinegar and water in a small pan over a low heat and cook until the dates have broken down and the chutney is smooth and sticky, approximately 8 minutes. If the dates begin to catch at any point, add a little more water.
- Take the kebab mixture out of the fridge and divide into 4 equal sized balls. Shape these into long, sausage-shaped kebabs on 4 skewers. Cook the kebabs over a medium heat on the BBQ for 5-7 minutes on each side, or until cooked through, or alternatively cook under the grill. Before serving, reheat the vegetables briefly in a pan and stir the herbs through the Greek yoghurt.
- Place all the components on the table for people to help themselves to and encourage them to construct their own kebabs!
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