BBQ Lemon & Herb Chicken and Summer Lamb Koftas
with Wedges, Greek Style Salad and Houmous
Enjoy the best of the British summertime with a BBQ feast! Perfectly suited for cooking on your BBQ, this BBQ Lemon & Herb Chicken and Summer Lamb Koftas can also be just as easily prepared in your oven.
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.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
2 sachet(s)
Roasted Spice and Herb Blend
½ unit(s)
Cucumber
(May contain Celery)
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
100 grams
Houmous
(Contains Sesame)
15 grams
Honey
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop the chicken into a medium bowl. Add a drizzle of oil, half the garlic and half the roasted spice and herb blend.
Add a good squeeze of lemon juice, season with salt and pepper and mix together so the chicken is nicely coated. Lay the chicken onto one side of another large baking tray.
Roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Alternatively, BBQ the chicken if you'd prefer.
Meanwhile, in another large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Trim the cucumber, then halve lengthways (see ingredients for amount). Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Halve the baby plum tomatoes.
Add the cucumber and tomatoes to the dressing. Crumble in half the Greek style salad cheese and toss together. Set aside.
In another large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), remaining garlic and remaining roasted spice and herb blend.
Add the lamb mince and crumble in the remaining Greek style salad cheese. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the chicken is about halfway through cooking, remove the tray from the oven, add the koftas to the other side and pop back into the oven until cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Alternatively, BBQ the koftas if you'd prefer.
Meanwhile, spoon the houmous into a serving bowl. Drizzle over a little olive oil and set aside.
When everything's ready, drizzle the honey over the chicken, turning to coat it in the sticky glaze. Transfer to your plates along with the koftas. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Serve the wedges, salad and houmous alongside, as well as any remaining lemon wedges for squeezing over.
Add a dollop of ketchup (see pantry for amount) for dipping.
Enjoy!
