Chermoula Lamb Skewers and Lemon Oregano Chicken
with Zhoug Orzo and Charred Pepper and Roasted Aubergine Feta Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chermoula Spice Mix
(May contain Celery)
(Contains Cereals containing gluten May contain Soya, Egg)
Zhoug Style Paste
Not included in your delivery
Olive Oil for the Dressing
Soak your skewers in a bowl of water. Preheat your oven to 200°C. Put the breadcrumbs, chermoula spice mix, and water (see ingredients for amount) into a large bowl. Mix together, than add the lamb mince. Season with salt and pepper. Mix with your hands and shape into 2 sausage shapes per person. Flatten to make koftas and thread a skewer into each one. Pop on a plate and put in the fridge until ready to cook. IMPORTANT: Wash your hands after handling raw meat.
Zest and halve the lemon. Pop the lemon zest and halve the lemon juice into a large bowl along with the olive oil (see ingredients for amount) and dried oregano. Season with salt and pepper, mix together, then add the chicken thighs and mix to get a good coating. IMPORTANT: Wash your hands after handling raw meat. Cover the bowl and refrigerate until ready to use.
Bring a large saucepan of water to the boil with 0.5 tsp of salt. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve the peppers and discard the core and seeds. Slice into thin strips. Pop the aubergine and pepper on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer (use 2 trays if you need to). Roast on the top shelf of your oven until the aubergine is browned and soft and the pepper is soft and slightly charred, 25-35 mins. Once cooked, remove from the oven and set aside.
Add the orzo to the boiling water and simmer until tender, 10-12 mins. Once cooked, drain in a sieve, then run some cold water through to cool the orzo. Drain well, then put the orzo in the bowl you want to serve it in. Add the zhoug, stir to combine, then set aside. Squeeze the remaining lemon juice into a medium bowl (that you want to serve the aubergine and pepper salad in). Add the olive oil (see ingredients for amount), season with salt and pepper. Crumble the feta into chunks.
If you're using your oven and hob rather than BBQ for the meat, pop the koftas on a lightly oiled baking tray. Roast on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. Meanwhile, heat a frying pan on medium high heat (no oil). Lay in the chicken thighs flat in the pan and fry until golden brown on the outside and cooked through, 6-7 mins each side. IMPORTANT: The chicken and koftas are cooked when no longer pink in the middle. Alternatively you could BBQ the meat... weather permitting!
Add the roasted aubergine and peppers to the bowl with the dressing along with half the feta. Gently stir to combine, then sprinkle over the remaining feta. Serve the koftas with the herby lemon chicken thighs, the orzo salad and the roasted pepper and aubergine salad. Enjoy!