Street Food - Greece
This week's Street Food box is from Greece, with a couple of different kebabs, some sauces, salad and a flat bread to serve it all on.
Hmmmm, you can almost taste the dysentery!
I'm not quite sure why you would need garlic powder in the marinade if you're adding fresh garlic, but there we are.
We had 2 chicken breasts, or more accurately the breasts of 1 chicken. And no thighs.
- 2 chicken breasts or 12 boneless, skinless, chicken thighs
- 4 tblsps olive oil
- 2 tsps dried oregano
- 1 tsp dried mint
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- zest and juice of 1 lemon
- 4 garlic cloves, crushed
Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper.
Mix well, ensuring each thigh is well coated.
Cover and chill for at least 3 hours, or up to 48 hours if you have time.
Griddle the chicken until cooked, seasoning with salt.
This should take about ten minutes.
Turn as you cook.
Beef Kofta Kebab
It's easy to overdo the olive oil when mixing these, so add it gradually until the mixture coheres.
It's best made with beef with as high a fat content as possible.
Oh, and mince the onions pretty finely.
- 200g beef mince
- 2 tsps extra virgin olive oil
- ½ tsp ground cumin
- 1½ tsps sweet smoked paprika
- 1 tsp fine sea salt
- 1 medium onion, quartered, finely diced
Combine all the spices with the minced meat and just enough oil to moisten the mixture.
Roll into sausage-like shapes then hold each one in the palm of one hand and flatten it with three fingers of the other.
Griddle until cooked; this will take 8-10 minutes.
dressing salad veg
Not my favourite dressing, but I must admit it does seem to suit flatbreads and kebabs.
- 360g Greek-style yoghurt
- 1 cucumber
- 2 tblsps lemon juice
- 2 garlic cloves, grated finely
- dash of extra virgin olive oil
- bunch of mint, thinly sliced
The best result is achieved by peeling and de-seeding the cucumber before grating.
Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like.
Combine the yoghurt, cucumber, lemon juice and garlic.
Add a drizzle of olive oil.
salad veg vegan
The indispensable Greek accompanim, accomapnme, accompon, er, side dish.
- 1 can chickpeas, drained
- 60ml cold water, plus 30ml for a looser consistency
- 1 small garlic clove peeled and crushed
- 1 lemon, juiced and ½ zested
- 3 tblsps tahini
- 1 tblsp olive oi, to garnish
Thoroughly rinse the chickpeas in a colander under cold running water.
Tip into the large bowl of a food processor along with 60ml of water
and blitz until almost smooth.
Add the garlic, lemon and tahini and blitz again.
If the consistency is too thick, gradually pour in up to 30ml more water.
Blitz again for 5 minutes, or until the hummus is smooth and silky.
Best not to mix the feta in through the salad or it will smudge, smear and dirty.
Leave it crumbled on top for best presentation points.
- 1 red onion
- half a block of feta cheese
- half a cucumber
- 2 tomatoes
- mint and basil
- olive oil
- olives, torn
- chillies, sliced
- a squeeze of lemon juice
Roughly chop all the vegetables and the herbs, tear the olives with your fingers, drizzle with a little lemon juice ,
combine everything with the olive oil.
Crumble the feta cheese on top.
Bread doesn't get any easier than this.
Well, except they aren't really breads - there's no real leavening other than a bit of bicarb.
So you don't need to knead or prove the dough. Just get it well combined.
- 350g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 350g natural yoghurt
Combine all the ingredients in a bowl.
Dust a work surface with flour and knead for a minute or two just to bring everything together (this isn't a traditional bread recipe).
Divide the mixture into 6 or 12 portions.
Flatten each one, then roll out to a round or oval shape about 3mm thick.
Griddle or fry in a dry pan over high heat for 2 minutes per side or until they show scorch lines and begin to puff up.
Stack them up to serve as they cook.