HALLOUMI SKEWERS | JAMIE OLIVER RECIPES
These tasty skewers are a thing of beauty. Inspired by and celebrating a bunch of wonderful flavours from Greece and bigging up ripe seasonal peaches, this is perfect summer fare. Get the barbecue hot, get the wine chilling, and tuck in alfresco.
Total Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Start with the marinade. Peel the garlic, and finely grate into a large bowl with the zest of 1 lemon. Cut the peaches into quarters, removing the stones, and finely grate just one quarter into the mix. Add all the remaining peach quarters, squeeze in most of the lemon juice (save a little for later), add 4 tablespoons of oil and the oregano. Season with black pepper, and lightly toss together.
- Score both sides of each block of halloumi in a criss-cross fashion, going about ½cm deep, then cut each into 6 chunks and add to the peaches.
- Cut the bread into chunks about the same size as the halloumi, add to the bowl and toss it all together.
- Take a bit of pride in skewering everything up onto 4 long skewers, then cook on the barbecue, or in a griddle pan, until golden and beautifully charred. Move to a serving platter.
- Tear off the top leafy half of the parsley and dress with the remaining lemon juice, a little oil and a pinch of salt, then scatter over the skewers. Crush the pistachios in a pestle and mortar and sprinkle over the top, then drizzle with the honey to finish.
Nutrition Facts : Calories 486 calories, FatContent 28.5 g fat, SaturatedFatContent 14 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 33.9 g carbohydrate, SugarContent 11.2 g sugar, SodiumContent 2.7 g salt, FiberContent 1.2 g fibre
CHICKEN SKEWERS WITH TZATZIKI RECIPE | BBC GOOD FOOD
Kids will love these chicken skewers hot off the griddle for a quick supper, or pack them in wraps with green salad and tzatziki to take on a picnic
Provided by Emily Kerrigan
Categories Dinner, Lunch, Snack, Supper
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Soak eight bamboo skewers in water. Using sharp kitchen scissors, chop the chicken into small pieces. Pop into a plastic box with a lid. Pare strips of lemon zest from the lemon using a vegetable peeler, then juice the lemon as well. Add both the peel and the juice to the chicken in the box along with the oregano and the garlic, crushed in. Season generously, mix and put in the fridge for 15 mins with the lid on. Deseed and chop the peppers into similar-sized pieces to those of the chicken.
- Heat a griddle pan to high while you get the chicken out. Discard the lemon zest and thread the chicken onto the skewers, alternating every few bits of chicken with a piece of red pepper followed by a piece of yellow pepper. Griddle for 10 mins, turning halfway.
- While the skewers are cooking, make the tzatziki. Get a box grater and a bowl. Cut the cucumber into long lengths, discarding the watery seedy core. Grate into the bowl, then grate the ¼ garlic clove. Season generously and stir in the Greek yogurt. Drizzle with a little extra virgin olive oil.
- Serve the skewers hot off the griddle with the dip, or take the chicken and peppers off the skewers, leave to cool and pack into wholemeal wraps spread with a little tzatziki and rolled up with baby spinach and a few picked leaves of parsley.
Nutrition Facts : Calories 137 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.1 milligram of sodium
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YAKITORI CHICKEN RECIPE | BBC GOOD FOOD
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Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Japanese
Calories 265 calories per serving
- Heat a large frying pan over a medium heat – you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.
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QUICK LAMB KEBABS | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 202 calories per serving
- Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).
- When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
- Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
- Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
- Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
- Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally. Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.
- Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.
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