Friday, March 26, 2010

greek kebab vs turkish

greek kebab vs turkish

Greek souvlaki with roasted veg

1lb each of lamb and chicken
2 tuna steaks for vegetarians
Punnet of cherry tomatoes
2 red and 2 green peppers
2 red or white onions
Marinade for kebabs
Greek extra virgin olive oil
1 tsp red wine vinegar
1 tsp oregano
Juice of 2 lemons
Salt & pepper
Roasted veg
2 punnets of cherry tomatoes
3 sweet red peppers
3 courgettes
3 red onions
Greek extra virgin olive oil.
Stuffed courgettes
3 courgettes
2 portions of goats' cheese
12 cherry tomatoes
Fresh basil
Greek extra virgin olive oil
2 packets of lemon and coriander cous cous

1. Marinade the meat for 2-4 hours in the marinade and keep in the fridge.
2. Combine ingredients for marinade, leaving a bowl without lemon juice for the tuna steaks.
3. Quarter the onions and peppers and half the cherry tomatoes.
4. Thread the skewers with alternate vegetables and meat or fish.
5. Make up another bowl of the marinade to baste the kebabs whilst cooking.
6. Scoop out the courgettes centre and throw away.
7. Chop the toms in half and cube the goats' cheese. Layer these in the courgettes alternately, add basil leaves and drizzle with olive oil.
8. Chop all the veg and put in a roasting tin. Put in plenty of olive oil and cook in a moderate oven for about 40 mins. Keep turning during cooking.
9. Make up the cous cous according to packet instructions.

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