Greek Style BBQ Selection
Lamb Koftas with Honey & Mint Dressing, Lemon & Oregano King Prawns, Smoky Honey Halloumi and Lemon & Mint Chicken Skewers
- Milk
- Crustaceans
- Cereals containing gluten
Ingredients
2 unit(s)
Bamboo Skewers
2 unit(s)
Garlic Clove
2 unit(s)
Lemon
1 bunch(es)
Mint
225 grams
Halloumi
(Contains: Milk)
150 grams
King Prawns
(Contains: Crustaceans)
3 unit(s)
British Chicken Thighs
2 sachet(s)
Smoked Paprika
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
200 grams
Lamb Mince
1 sachet(s)
Dried Oregano
Not included in your delivery
6 tbsp
Olive Oil
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water
2 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
b) Peel and grate the garlic (or use a garlic press).
c) Zest and cut the lemon into wedges. Juice half the lemon.
d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
e) Drain the halloumi, then cut it into 6-8 slices. Place them into a small bowl of cold water and leave to soak.
f) Drain the prawns and pat dry with kitchen paper.
a) Cut the chicken thighs into 2cm chunks and pop in a medium bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) To the chicken, add half the lemon zest, the lemon juice, half the mint, half the garlic, and 2 tbsp of the olive oil. Season with salt and pepper, then mix to combine.
a) In a large bowl, combine half the garlic, half the smoked paprika, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.
b) Season with pepper and mix together with your hands.
c) Shape into mini sausage shapes, approximately 6-8 in total. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince. Pop the koftas onto a large baking tray.
d) Thread the chicken onto the skewers and pop on the baking tray with the koftas.
e) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas and chicken skewers are cooked when no longer pink in the middle.
a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Meanwhile, in a small bowl, combine the remaining smoked paprika, 1 tbsp of the honey, and 1 tbsp of the olive oil.
d) Once cooked, remove the halloumi from the heat and stir through the paprika honey sauce to coat the halloumi. Serve with a squeeze of lemon.
a) Wipe out the halloumi pan and pop on medium-high heat with a drizzle of oil.
b) Once hot, add the prawns. Cook for 4-5 mins, turning regularly. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
c) Meanwhile, in a small bowl, combine the remaining lemon zest, dried oregano, and 1 tbsp of the olive oil.
d) Once cooked, remove the prawns from the heat. Add the butter (see pantry for amount) and the lemon oregano dressing to the pan. Stir to combine and serve.
a) In a small bowl, combine 1 tbsp of the honey, the remaining mint and 2 tbsp of the olive oil.
b) Once cooked, serve the lamb koftas with the mint dressing and a squeeze of lemon. Serve the chicken skewers straight from the oven.
c) Enjoy all your dishes with your favourite BBQ accompaniments.
