Greek Style BBQ Platter | Lemon & Parsley Chicken Skewers
Serves 2-4 | with Paprika Lamb Koftas & Parsley Dressing, Zesty Oregano Prawns and Smoky Honey Halloumi
- Milk
- Wheat
- Cereals containing gluten
- Crustaceans
Come rain or shine, it's time for a great British BBQ! Our summery dishes, such as this Greek Style BBQ Platter, are designed with full-on flavour in mind. Whether you enjoy them al fresco or bring some sunshine indoors, they're perfect for BBQ season. This platter includes Lemon & Parsley Chicken Skewers, Paprika Lamb Koftas & Parsley Dressing, Zesty Oregano Prawns and Smoky Honey Halloumi. We've included the oven instructions, but they'll be just as tasty cooked on the BBQ.
Ingredients
2 unit(s)
Bamboo Skewers
2 unit(s)
Garlic Clove
2 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
225 grams
Halloumi
(Contains: Milk)
3 unit(s)
British Chicken Thighs
2 sachet(s)
Smoked Paprika
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
150 grams
King Prawns
(Contains: Crustaceans)
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
1 tsp
Butter
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.
b) Peel and grate the garlic (or use a garlic press).
c) Zest the lemon, then juice half into a large bowl and cut the other half into wedges.
d) Roughly chop the parsley (stalks and all).
e) Drain the halloumi, then cut it into 6-8 slices. Place into a small bowl of cold water and leave to soak.
a) Cut the chicken thighs into 2cm chunks and add to the bowl of lemon juice. Add half the lemon zest, half the parsley, half the garlic and 2 tbsp olive oil to the bowl.
b) Season with salt and pepper, then stir to fully coat the chicken. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Meanwhile, combine in another large bowl the remaining garlic, half the smoked paprika, the breadcrumbs, the salt and water for the breadcrumbs (see pantry for both amounts).
a) Add the lamb mince to the bowl of breadcrumbs, season with pepper, then mix together with your hands.
b) Shape into mini sausages, approximately 6-8 in total. Gently flatten to make koftas, then place onto one side of a large baking tray.
c) Thread the marinated chicken onto the skewers and pop onto the other side of the baking tray.
d) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.
a) In the meantime, 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 medium frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) While the halloumi fries, combine in a small bowl the remaining paprika, half the honey (see pantry for amount) and 1 tbsp olive oil.
d) Once cooked, remove the pan from the heat and stir through the smoky honey sauce to coat the halloumi.
e) Pop onto a sharing platter and cover to keep warm.
a) Next, drain the prawns. Wipe out the halloumi pan and return to medium-high heat with another 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. They're cooked when pink on the outside and opaque in the middle.
c) Meanwhile, combine in a small bowl the remaining lemon zest, the dried oregano and 1 tbsp olive oil.
d) Once cooked, remove the prawns from the heat. Add the butter (see pantry for amount) and the zesty oregano dressing to the pan. Stir to combine.
e) Pop onto a sharing dish and cover to keep warm.
a) Combine in a small bowl the remaining honey, remaining parsley and 2 tbsp olive oil.
b) Add your baked lamb koftas to a serving platter. Drizzle over the honey-parsley dressing and a squeeze of lemon juice.
c) Pop your roasted chicken skewers onto the serving platter next to the koftas.
d) Arrange the smoky honey halloumi on the serving platter and serve with lemon wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the dish overall, with particular praise for the prawns and the variety of ingredients.
- Ease of prep: Worth the effort to prepare, resulting in a tasty and enjoyable meal.
- Suggestions: Consider adding more seasoning to the prawns to boost their flavour.
- Portions: Some found the portion sizes smaller than expected; consider increasing quantities for heartier appetites.
