Greek Style BBQ Selection

Name: Greek Style BBQ Selection Paprika Lamb Koftas & Herby Dressing, Zesty Oregano Prawns, Smoky Honey Halloumi, Lemon & Parsley Chicken Skewers | Serves 2-4
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 2 unit(s) Bamboo Skewers; 2 unit(s) Garlic Clove**; 2 unit(s) Lemon; 1 bunch(es) Flat Leaf Parsley; 225 grams Halloumi; 3 unit(s) British Chicken Thighs; 2 sachet(s) Smoked Paprika; 10 grams Panko Breadcrumbs; 200 grams Lamb Mince; 1 sachet(s) Dried Oregano; 150 grams King Prawns; 6 tbsp Olive Oil; ¼ tsp Salt for the Breadcrumbs; 2 tbsp Water for the Breadcrumbs; 2 tbsp Honey; 1 tsp Butter

Paprika Lamb Koftas & Herby Dressing, Zesty Oregano Prawns, Smoky Honey Halloumi, Lemon & Parsley Chicken Skewers | Serves 2-4

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The sun is shining and BBQ season is here! We've brought together classic flavours of Greece to make this extra special BBQ selection. We've included oven instructions, so you can cook these recipes indoors too.

This selection includes:

Paprika lamb koftas and herby dressing
Zesty oregano prawns
Smokey honey halloumi
Lemon and parsley chicken skewers

Allergens:

Milk

•Gluten

•Crustaceans

The quantities provided above are averages only.

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.

Total40 minutes

Active 45 minutes

DifficultyMedium

Ingredients

serving amount

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

Panko Breadcrumbs

(Contains: Gluten)

200 grams

Lamb Mince

1 sachet(s)

Dried Oregano

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

6 tbsp

Olive Oil

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

2 tbsp

Honey

1 tsp

Butter

Nutritional information

Energy (kcal)1235 kcal

Energy (kJ)5169 kJ

Fat86.5 g

of which saturates32.4 g

Carbohydrate35.2 g

of which sugars18.9 g

Dietary Fibre5.4 g

Protein90.4 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Zester

•Garlic Press

•Baking Tray

•Large Bowl

•Pan

•Small Bowl

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 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

b) Add half the lemon zest, half the parsley, half the garlic and 2 tbsp olive oil to the bowl of lemony chicken.

c) Season with salt and pepper, then stir to fully coat the chicken. Set aside to marinate.

d) Meanwhile, in another large bowl, combine 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. IMPORTANT: Wash your hands and equipment after handling raw mince.

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: The koftas and chicken skewers are 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 frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

c) Whilst the halloumi fries, in a small bowl, combine 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 smokey honey sauce to coat the halloumi.

e) Add to a sharing platter and cover to keep warm.

a) 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, in a small bowl, combine 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) Add to a sharing dish and cover to keep warm.