600g lamb tenderloin
3 tbsp olive oil
2 tbsp Turkish pepper paste
3 tsp Turkish pepper flakes
2 tablespoons olive oil
1. Put the lamb into a mixing bowl and add the yogurt, pepper paste and 1 tsp of pepper flakes. Season with salt and mix well so that the lamb gets completely covered. Cover and refrigerate for 1 hour or overnight.
2. Bring the lamb to room temperature and reheat the BBQ or Grill to high. Brush the lamb with olive oil. Cook for 10-12 minutes, turning half way, or until charred on the outside and still pink and juicy in the middle. Season with a little more salt when you turn the meat. Put onto a warm dish, cover and leave to rest.
3. Meanwhile, prick the aubergines all over with a skewer. Carefully place over a medium gas flame and cook for 3–4 minutes on each side, turning four times, or until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when it is cooked. Leave to cool. When cool to the touch, remove and discard the burnt skin. Cut off the tops and finely chop the flesh. Tip into a mixing bowl and add the labna and a generous pinch of salt and black pepper. Mix together really well.
4. Put the butter in small pan and melt over a medium heat until bubbling. Add the remaining Turkish pepper flakes and mix well. Remove from the heat and leave for a few minutes to infuse.
5. To serve, spread the aubergines out into a serving dish. Slice the lamb and add to the aubergines. Drizzle over the chilli butter and serve immediately.
For the Kafta
500g minced beef, at least 10% fat
1 red onion, grated
1 handful of finely chopped parsley leaves
½ tsp allspice
½ tsp ground cumin
½ tsp chilli flakes
½ tsp dry mint
4 flat breads
1. Preheat the grill of BBQ to high. To make the kafta, put the beef into a mixing bowl. Place the onion into a clean cloth and wring out the excess moisture. Add to the beef. Chuck in the parsley, allspice, cumin, chilli and dry mint. Season with a good pinch of salt and mix everything together. Divide into twelve. Shape into around a flat metal skewer into a kofta shape. You should get three per person onto each skewer. Place on the BBQ or under the grill and cook for 2-3 minutes each side, or until cooked through and juicy.
2. To serve, divide the hummus between the four flatbreads. Top with the salad and the cooked kebabs. Serve immediately.
600g chicken thighs, cut into 1 inch cubes
250g Greek yogurt
Juice of a lemon
3 tsp baharat
2 tsp paprika
½ tsp Aleppo pepper flakes
½ tsp ground black pepper
1 tbsp olive oil
4 flat breads
½ red onion finely chopped
A small handful of parsley leaves
1. Put the chicken into a mixing bowl and add 100g of the yogurt, half the lemon juice, baharat, paprika, Aleppo pepper flakes, black pepper and a pinch of salt. Mix together and leave to marinade for thirty minutes or overnight.
2. Heat the BBQ to high and bring the chicken to room temperature. Thread the meat onto four metal skewers. Brush with a little oil and cook over the BBQ for 3-4 minutes each side, or until the chicken is charred on the outside and cooked through in the middle.
3. Divide the remaining yogurt over the four flatbreads and top with the cooked chicken. Sprinkle over the red onion and parsley leaves. Squeeze over the remaining lemon and serve immediately.
For the cauliflower
1 tbsp zaatar
3 tbsp olive oil
1 cauliflower broken into florets
For the Zhug
1 large bunch of finely chopped parsley leaves
2 handfuls of finely chopped coriander leaves and stalks
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
4 green chillies, roughly chopped
80ml olive oil
juice of 1½ lemons
1. Pre heat the BBQ or grill to high. Put the zaatar and olive oil into a mixing bowl. Season with salt and mix well. Add the cauliflower and toss together. Thread onto four metal skewers and cook for 10-12 minutes, turning occasionally, or until charred and tender. Remove from the skewers.
2. Meanwhile, using a food processor, mix all the ingredients together into a textured green paste. Any excess will last in the fridge for 2-3 days.
3. To serve, put a little salad into a pitta, top with the cauliflower. Add some zhug and a drizzle of tahini. Serve immediately.