Chicken souvlaki with tzatziki, cypriot salad and stuffed aubergines

Matt Tebbutt recipe

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken shawarma

  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • ½ tsp hot smoked paprika
  • ¼ tsp dried mint
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ tsp dried oregano
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 chicken thighs, boneless

For the white sauce

  • 40g/1½ oz unsalted butter
  • 40g/1½ oz plain flour
  • 500ml/18fl oz whole milk
  • 1 cinnamon stick
  • 2 medium free range egg yolks

For the stuffed aubergines

  • 3 tbsp olive oil
  • 2 aubergines, cut in half vertically
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 500g/1lb 2oz lamb mince
  • 100g/3½oz pine nuts
  • 1 tbsp tamarind paste
  • 1 lemon, juice only
  • bunch fresh coriander, chopped
  • 400ml/14fl oz chicken stock, homemade or shop bought
  • salt and freshly ground black pepper

For the Cypriot salad

  • 1 red onion, chopped
  • 1 beef tomato, seeds removed and diced
  • ¼ cucumber, seeds removed and diced
  • ½ green pepper, chopped
  • 1 carrot, peeled and chopped
  • 150g/5½oz black olives
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 100g/3½oz feta cheese, grated
  • salt

For the tzatziki

  • 250g/9oz Greek yoghurt
  • ¼ cucumber, grated
  • 1 garlic clove, chopped
  • 2 tbsp fresh mint, chopped

To serve

  • 4 pitta bread
  • mix of red and green pickled chillies
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