BBQ Lemon & Herb Chicken and Summer Lamb Koftas

Meanwhile, pop the chicken into a medium bowl. Add a drizzle of oil, half the garlic and half the roasted spice and herb blend.

Add a good squeeze of lemon juice, season with salt and pepper and mix together so the chicken is nicely coated. Lay the chicken onto one side of another large baking tray.

Roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Alternatively, BBQ the chicken if you'd prefer.

Meanwhile, in another large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Trim the cucumber, then halve lengthways (see ingredients for amount). Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Halve the baby plum tomatoes.

Add the cucumber and tomatoes to the dressing. Crumble in half the Greek style salad cheese and toss together. Set aside. 

In another large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), remaining garlic and remaining roasted spice and herb blend.

Add the lamb mince and crumble in the remaining Greek style salad cheese. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the chicken is about halfway through cooking, remove the tray from the oven, add the koftas to the other side and pop back into the oven until cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Alternatively, BBQ the koftas if you'd prefer.

Meanwhile, spoon the houmous into a serving bowl. Drizzle over a little olive oil and set aside.