garden party
Wow your guests with these fabulous recipes and ideas to make sure you are the host with the most.
flatbreads with shredded slaw, pickled chilli & herb labneh
Maldon salt chicken shawarma
SERVES: 4 INGREDIENTS:
Labneh: • 500g thick Greek yoghurt • 1 tsp Maldon salt • Handful of dill, chopped
Chicken Shawarma: • 8 chicken thighs, skinless and boneless • 1 lemon, zested and juiced • 50ml olive oil • 3 garlic cloves, crushed • 1 tsp ground coriander • 1 tsp ground cumin • 1 tsp ground cinnamon • 1 tsp smoked paprika • ½ tsp dried oregano
Shredded Slaw: • ½ red cabbage, shredded • ½ green cabbage, shredded • 2 carrots, ribboned • 5 radishes, fi nely sliced • 2 tbsp Greek yoghurt • ½ lemon, juiced • 1 tsp Maldon salt • 1 tsp nigella seeds
To Garnish:
• 50g pickled jarred chillies • 4 fl atbreads • Handful of mint, leaves picked • Handful of parsley, leaves picked
METHOD:
Prepare the labneh the day before. In a large bowl, mix together the yoghurt and the Maldon salt. Then line a fi ne sieve with muslin cloth, and pour the yoghurt in. Tie the top of the muslin around the yoghurt so it is sealed and then place the sieve over a large bowl in the fridge. Allow the yoghurt to strain and the liquid to drip into the bowl below – leave this overnight. The next day you should have a much thicker and creamier consistency. The longer you leave it the thicker it will get – more a spreadable cheese. Once you have strained the labneh stir through the chopped dill and leave in the fridge until you are ready to use it. You can also prepare the chicken
to marinade the night before, as this will ensure the best fl avour and help tenderise the meat. In a large bowl mix together the olive oil, lemon zest and juice, crushed garlic, spices and oregano. Season the mixture well with cracked black pepper and a good pinch of Maldon salt. Add the chicken thighs and mix so they are well coated. Clingfi lm the bowl and place in the fridge overnight. The next day you are ready to prepare
and cook your Shawarma. Start by making the shredded slaw by adding all the shredded vegetables in a large bowl and tossing through the Greek yoghurt, lemon juice, Maldon salt and the nigella seeds until it is all well combined.
Then prepare the skewers. Cut the
chicken pieces into thick strips and thread onto the skewers – if you are using wooden skewers rather than metal, just ensure to soak them in water for 30 minutes before using (this stops the wood from burning). Heat up the BBQ or alternatively you
can use a griddle pan. Cook the chicken skewers for 4-5 minutes on each side until golden and charred and the chicken is cooked through. Place the fl atbreads in the oven to warm up. To serve, spread some labneh onto the
warm fl atbread, then top with shredded slaw, chicken shawarma and some pickled chillies. Garnish with an extra pinch of Maldon salt, some mint and parsley leaves and a squeeze of lemon juice.
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