Live Fire and Smoked Skewers Masterclass at Cue Point

"You'll start with a welcome drink (a seasonal highball or spritz) while you're introduced to Cue Point, Mursal and Joshua's Afghan-Texan approach, and the way they build flavour through the use of key ingredients like black lime, cardamom, and Afghan chutneys. Following a demonstration of their brining method, and the way they balance salt, acid, fat, and smoke, it's onto the live fire set-up."

"You'll learn how to handle heat, wood and charcoal, and how to cook directly over flame, before preparing your own skewers - cardamom, onion and black lime lamb skewers; charcoal fish skewers with citrus, dill and chilli; slow-cooked oxtail skewers; and lightly spiced sweetbread skewers (offal). You'll then cook your skewers over fire, learning how to manage the heat and understand doneness through feel, colour and timing."

"Once the cooking is done, you'll sit down to a feast of skewers together alongside Afghan green chutney, Kurut (fermented dried yoghurt), Texas naan with cowboy butter and a paired drink (beer, wine or a fire-led cocktail). Tickets to the masterclass cost £65 and include the hands-on session guided by Mursal and Joshua, the four skewers to make and eat, along with accompaniments and drinks."

A live-fire BBQ masterclass prepares participants for grilling by combining Afghan flavour with Texan technique. The session begins with a welcome drink and an introduction to an Afghan-Texan approach that builds flavour using black lime, cardamom, and Afghan chutneys. A brining demonstration covers balancing salt, acid, fat, and smoke. Participants then learn to handle heat, wood, and charcoal, and to cook directly over flame. They prepare multiple skewers including cardamom, onion, and black lime lamb; charcoal fish with citrus, dill, and chilli; slow-cooked oxtail; and lightly spiced sweetbread. Cooking focuses on managing heat and judging doneness by feel, colour, and timing. The meal includes Afghan green chutney, Kurut, Texas naan with cowboy butter, and a paired drink.

Read at London On The Inside