Wednesday, May 12, 2010

Gourmet Goddess does takeaway

I love a kebab. Even those dodgy ones that you find yourself scoffing in the street as you stagger home after  lingering a little too long at the pub. (Oh come on! - we have all done it) My very favourite kind though, is one that includes lovingly cooked, beautifuly seasoned lamb (preferably from the leg), crunchy salad, soft freshly baked flatbread and then drizzled with thick, garlic laden Tzatziki. Definitely a cut above the "midnight kebab" style offering.

I had a small piece of lamb leg leftover from another recipe, (actually, it was the shank end that I had to cut off because the leg wouldn't fit in the pot that I wanted to cook it in) so I decided to roast it with a truckload of garlic, a touch of oregano and olive oil. I made a simple salad of vine ripened tomatoes and parsley (seasoned with lemon juice, a splash of extra virgin olive oil and lots of salt and pepper) and warmed up some pitta bread (made just around the corner from me in Marrickville)

To finish, I made a batch of homemade Tzatziki and served the whole lot on a platter so that we could just help ourselves and create our own kebabs. Of course I added some hot chilli sauce to mine - would you have expected anything else from me? The result was a delicious, easy to throw together and suprisingly healthy dinner. Here it is before we demolished it in front of the television.....

Gourmet Goddess Kebabs with Tzatziki

To make Tzatziki you will need: 2 cups thick, full fat continental yoghurt. (I like an organic Greek style one), 4 cloves minced garlic (feel free to use less, or a whole lot more depending on your pechant for garlic), 1 large continental cucumber, a couple of teaspoons fresh lemon juice, plenty of salt and pepper to taste.

Method: Slice the cucumber down the middle and scoop out all of the seeds (I just use a teaspoon to do this) Then, finely dice the cucumber. Mix with all of the other ingredients and chill until ready to serve. Tzatziki makes a great dip or a sauce for grilled chicken or seafood.


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