Mezze

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 4

By Angela Hartnett
From Saturday Kitchen

Ingredients

For the chicken kebabs

  • 6 boneless, skinless chicken thighs
  • 200g/7oz Greek-style yoghurt
  • 2 tbsp extra-virgin olive oil
  • 2 tsp paprika
  • ½ tsp cumin
  • 1 tsp crushed red pepper flakes
  • 1 lemon, zest and 2 tbsp juice
  • 5 garlic cloves, minced or grated
  • 1 large red onion, cut into 2½cm/1in chunks
  • vegetable oil, for greasing the grill
  • salt and freshly ground black pepper

For the baba ganoush

  • 3 medium aubergines, halved lengthways, flesh scored
  • 2 tbsp olive oil
  • 2 garlic cloves, roughly chopped
  • 1 tbsp tahini
  • ½ tsp chilli powder (optional)
  • 1 tsp cumin
  • 50ml/2fl oz extra virgin olive oil
  • 2 lemons, juice only

For the bulgur salad

  • 50g/1¾oz bulgur wheat, washed and drained
  • 50g/1¾oz flatleaf parsley, finely chopped
  • 50g/1¾oz mint, finely chopped
  • 4 ripe tomatoes, seeds removed and diced
  • 2 spring onions, finely sliced
  • 1 lemon, juice only
  • 4 tbsp olive oil

For the tabbouleh

  • 2 tomatoes, roughly chopped
  • ¼ cucumber, deseeded and sliced
  • ½ red onion, finely sliced
  • 1 small head romaine lettuce, shredded
  • handful mint leaves, roughly chopped
  • handful parsley leaves, roughly chopped
  • 2 pitta breads
  • 1 tsp sumac

For the dressing

  • ½ garlic clove, crushed or grated
  • 2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • ½ lemon, juice only
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