serves
4
prep
50 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
50
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 tsp dried chilli flakes
- 1 tsp sweet paprika
- 280 g (1 cup) Greek-style yoghurt
- 1 tbsp tomato paste
- 4 garlic cloves, peeled, bruised
- 1 lemon, sliced
- 2 tbsp olive oil, plus extra, to brush
- 600 g chicken breast fillets, cut into 4 cm pieces
- 8 lamb cutlets
- pide, to serve
Ezme (tomato-and-chilli sauce)
- 4 tomatoes, roughly chopped
- 4 spring onions, roughly chopped
- 1 garlic clove, roughly chopped
- 1 red capsicum, seeded, roughly chopped
- 1 long red chilli, roughly chopped
- 1 tsp chilli powder
- 1 tbsp tomato paste
- 1 tsp pomegranate molasses*
- 1 tsp lemon juice
- 2 tbsp olive oil
- ¼ cup flat-leaf parsley leaves
Tomato salad
- 3 tomatoes, seeded chopped
- 1 Lebanese cucumber, sliced
- 1 small red onion, thinly sliced
- 1 small red capsicum, chopped
- 1 small green capsicum, chopped
- 2 tbsp chopped flat-leaf parsley leaves
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, crushed
Chilling time 2 hours
Drink match 2012 Rusden Driftsand Grenache, Shiraz and Mataro, Barossa Valley, SA ($20)
Instructions
To make ezme, place all ingredients in a food processor and season with salt and pepper. Process until smooth. Transfer sauce to a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow flavours to develop.
Place chilli flakes, sweet paprika, yoghurt, tomato paste, garlic, lemon, olive oil and chicken in a bowl and mix to combine for 2 hours.
Remove chicken from marinade, discarding marinade, and thread onto skewers. Heat a barbecue or a chargrill pan over medium heat. Season skewers and lamb and brush with extra oil. Cook skewers, turning, for 12 minutes or until cooked through. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Cover meat loosely with foil and set aside to rest for 5 minutes.
To make tomato salad, combine all ingredients in a bowl. Serve meat with salad, pide and ezme.
Note
• Pomegranate molasses is available from delis and Middle Eastern food shops.
• Pomegranate molasses is available from delis and Middle Eastern food shops.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Kirsten Jenkins.
As seen in Feast magazine, July 2014, Issue 33.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
