With this in mind we cooked an Easter Saturday feast this weekend featuring garlic-and-lemon-marinated lamb shoulder, chicken, rough homemade Tzatziki, carmelized green beans and good old Spanish rice.
Cut into just the right bite size portions and the kids wolf it down.
What you need:
One boneless lamb shoulder
Two organic boneless chicken breasts
six cloves of garlic
half a lemon
16 oz plain Greek yoghurt
three cloves of garlic (minced)
half a cucumber (diced)
a dribble of olive oil
How you make it
Chop the garlic into thin slices and mix with a liberal pouring of olive oil and the juice of half a lemon in a large mixing bowl. Cut the lamb and chicken into bite sized cubes then add to the marinade. Cover and refrigerate for at least six hours!
Six hours later……
Soak your bamboo kebob skewers in water for 10 minutes.
Mix all the ingredients to make the Tzatziki. Refrigerate until ready to serve.
Take the meat out of the fridge, load onto the skewers then leave for 10 minutes until the lamb and chicken come back to room temperature.
Prepare the rice, start sauteeing the green beans in olive oil and fire up the grill on a medium high heat.
Add the kebobs and fuss over them (looking busy with a glass of something in your hand) until the lamb is medium and the chicken fully cooked through (natch).
Serve with the rice, green beans and Tzatziki.
You can also add some Pita bread into this mix but we’re trying to cut breads out of our evening family meal.