Aika Levins’ recipes for a hybrid Japanese/Middle Eastern barbecue

Japan meets the Middle East in this fusion trio of chicken kebab in oyster sauce, flatbreads flecked with seaweed and sesame, and smacked cucumber on tahini

At home, I nearly always prefer to cook something easy, and invariably turn to the comforting Japanese flavours of my childhood. Since starting work at the Barbary in London, however, I often find myself incorporating live-fire cooking and the flavours of the Middle East and north Africa. These are the sort of dishes I make at home for an impromptu barbecue; simple food that packs a punch, but with minimal prep, so you can spend more time with your guests.

Aika Levins is sous chef at The Barbary Next Door, London WC2

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