• James A

Cook-a-long Lamb & Chicken Shish with Warm Aubergine & Feta Salad



For the meat

450g Lamb/chicken, cut into inch cubes (the lamb can be neck, shoulder or leg, the chicken breast or thigh)

1-2 tbps natural yoghurt

1 tbps Harissa

Juice from half a lemon

1tbps olive oil

Crushed clove of garlic


1x red pepper roughly chopped (other colours also fine)

1x onion, roughly chopped

2x garlic cloves, sliced

2x tbps sunflower oil


For the warm Aubergine salad

2 x medium aubergines, in 1cm slices

1x onion, sliced

3x tbps pomegranate molasses (can substitute with lemon juice)

1x tbps honey

1xtsp coriander seeds (powder is fine)

2xtbsp olive oil

Salt & pepper


Handful Pomegranate seeds

50g Feta cheese, crumbled

Handful chopped coriander


For the carrot & cabbage salad

1x grated carrot

Quarter of cabbage (red, white or sweetheart), thinly sliced

Juice from half a lemon

1x tsp caraway seeds

1x tbps olive oil


For the tomato & onion salad

250g fresh tomatoes, roughly chopped

Quarter onion, finely chopped

1x clove of garlic

1x fresh chilli (optional)

1xTbps olive oil

1x tbps red wine vinegar

Salt & pepper


Serve with flatbreads or pittas and yoghurt garlic dip


Method


  1. Marinate your meat in the harissa, yoghurt, lemon juice, garlic & oil. The longer you marinate, the better, but a couple of hours works.

  2. Once you're ready to cook, heat the 2 tbps olive oil in a large pan on a medium heat for a couple of minutes, then add the onion & aubergine.

  3. Mix the molasses, honey & coriander seeds together in a bowl and add to the aubergine & onion. Put a lid on and reduce to a low heat.

  4. Heat some sunflower oil in a large pan on a high heat for a couple of minutes, then add the marinated meat.

  5. Once the meat has some colour on it, add the roughly chopped pepper, onions & sliced garlic, then turn down to a low heat.

  6. Whilst the aubergine & shish dishes are cooking, the salads can be made.

  7. Add all the ingredients for the carrot & cabbage salad in one bowl and mix thoroughly.

  8. Mix all the ingredients for the tomato & onion salad in another bowl.

  9. If you have time, make the garlic yoghurt dip from the tikka cook-a-long.

  10. The aubergines should now be soft and squishy, so remove from the heat, put in a separate bowl and sprinkle in the feta, pomegranate seeds and the coriander.

  11. Serve the meat on a plate with some flatbreads or pittas and help yourself to the salads!

If you've cooked lamb, a chianti or barolo goes well. With the chicken, I'd drink one of a Pinot Noir for red or chardonnay, Riesling or Sauvignon Blanc for white.



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