Sunday, 19 April 2009

Lamb Souvlaki

What a lovely weekend weather wise. Lou had a brainwave as we drove back from North London. Let’s have a quick BBQ! So – given we were travelling through North London, then the idea of a Lamb Kebab took hold (you’ll understand if you’ve ever driven down Green Lanes).

We pulled up at one of the hundred or so food shops and I popped in. I have always wanted to stop at one of these places – the display of produce outside always seems so fantastic. And it was. I was particularly impressed with the 5 different types of green peppers, including the mild jalapeño style ones (that BBQ very well). The shop also had a section on dried pulses and lentils etc. that would put any Indian cash and carry to shame. Oh – and did I mention a great fresh cheese and olive counter stuffed at the back of the shop.




I bought some Lamb and decided on the way home to try and do some Souvlaki . I used the base idea from the Real Greek cookbook. Plainly the problem with last minute preparation is stuff/time you don’t have…so the marinade was only achieved with dried thyme and not much time (!), and the Tzatziki was simply plain yoghurt (no mint or cucumber). The pita ended up as a packed of chilli tortillas (hence the reddish colour), but we roasted some cherry toms, slowly char grilled the kebabs and stuffed it all together – and it was actually very nice.

So…the 1st proper BBQ of 2009 (not withstanding the Tandoor) was a success – although we did end up eating indoors as the temp dropped when the sun went down. (Q L42)






PS: The Real Greek cookbook. In my opinion it’s not worth it. Some designer had a great idea to play around with the chapters. It’s not based on starters / mains / fish etc., but on ‘Festivals’ / ‘Islands’ etc. I’ve seen this idea work a few times – but it doesn’t with this book – very frustrating to find a recipe – especially as there is not often a picture, so you often don’t have any idea what you are shooting for. In fact – as much of a disappointment as the restaurant . Time for a new Greek cook book methinks!



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