Middle Eastern Style Mezze Feast
Harissa Chicken Shawarma, Lamb Koftas, Flatbreads, Falafel, Houmous and Chips
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Middle Eastern Style Mezze Feast a feast for the eyes as well as the senses.
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
4 unit(s)
Bamboo Skewers
3 unit(s)
British Chicken Thighs
100 grams
Harissa Paste
(Contains Sulphites)
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
125 grams
Baby Plum Tomatoes
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
171 grams
Ready to Eat Falafels
100 grams
Houmous
(Contains Sesame)
50 grams
Red Pepper Chilli Jelly
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.
Cut the chicken thighs into 2cm chunks, then add them to a medium bowl and stir in half the harissa paste. Season with salt and pepper.
Thread the chicken pieces onto the skewers (2 per person). Transfer the skewers to one side of a lightly oiled large baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.
Spread the chips on another large baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, bake the chips on the middle shelf, 30-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the garlic, panko breadcrumbs, the salt (see pantry for amount) and half the remaining harissa, then add the lamb mince. 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.
Pop the koftas onto the other side of the chicken baking tray.
When the chips have been baking for 15 mins, bake the skewers and koftas on the top shelf until cooked through, 12-16 mins.
Turn halfway through. IMPORTANT: The chicken and koftas are cooked when no longer pink in the middle.
While everything bakes, clean the medium bowl. Halve the baby plum tomatoes.
In the (now clean) bowl, mix together a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir the tomatoes into the dressing
In a separate small bowl, mix together the yoghurt, lemon zest and remaining harissa. Season with salt and pepper.
Set both aside for now. Use any free time to do some washing up.
Just before everything's ready, pop the flatbreads into the oven until warm and starting to turn golden, 3-4 mins.
Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the falafels onto a baking tray and bake in the oven until golden brown, 5-8 mins.
Spread half the harissa yoghurt onto the warmed flatbreads.
When everything's ready, spoon the houmous onto the bottom of a serving plate and top with the falafels. Drizzle over half the red pepper chilli jelly.
Transfer the harissa flatbreads to a serving plate and top with the lamb koftas and a small handful of the baby leaves. Drizzle over the remaining harissa yoghurt. Lay the chicken shawarma onto another serving plate and drizzle over the remaining red pepper chilli jelly.
Mix the remaining baby leaves with the lemon dressing and tomatoes. Transfer the salad to a serving bowl, then serve alongside the chips and the remaining lemon wedges for squeezing over.
Share and tuck in.
Enjoy!
