Greek Style BBQ Selection
Paprika Lamb Koftas & Herby Dressing, Zesty Oregano Prawns, Smoky Honey Halloumi, Lemon & Parsley Chicken Skewers | Serves 2-4
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
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)
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 Cereals containing 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
Utensils
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.
a) In a small bowl, combine the remaining honey, remaining parsley and 2 tbsp olive oil.
b) Once cooked, add your lamb koftas to a serving platter. Serve with the parsley dressing and a squeeze of lemon.
c) Once cooked, place your chicken skewers onto the serving platter.
d) Serve the smokey honey halloumi with lemon wedges for squeezing over.
