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Chicken souvlaki with stuffed aubergines
Fruit and vegetables
¼ tsp dried
mint
½ tsp ground
coriander
2 tbsp
lemon juice
3
garlic
cloves, minced
2
aubergines
, cut in half vertically
1
onion
, diced
3
garlic
cloves, minced
100g/3½oz pine nuts
1
lemon
, juice only
bunch
fresh coriander
, chopped
1
beef tomato
, seeds removed and diced
¼
cucumber
, seeds removed and diced
½ green
pepper
, chopped
1
carrot
, peeled and chopped
¼
cucumber
, grated
1
garlic
clove, crushed
2 tbsp fresh
mint
, chopped
mix of red and green pickled
chillies
Tins, packets and jars
1 tbsp
tamarind
paste
400ml/14fl oz
chicken stock
, homemade or shop bought
150g/5½oz black
olives
Cooking ingredients
1 tsp ground
cumin
½ tsp ground
black pepper
½ tsp hot
smoked paprika
¼ tsp ground
cinnamon
½ tsp dried
oregano
2 tbsp
olive oil
40g/1½ oz plain
flour
1
cinnamon
stick
3 tbsp
olive oil
1 tbsp dried
oregano
salt and freshly ground
black pepper
3 tbsp
olive oil
salt
Dairy, eggs and chilled
40g/1½ oz unsalted
butter
500ml/18fl oz whole
milk
2 medium free range
egg yolks
100g/3½oz
feta
, crumbled
250g/9oz Greek
yoghurt
Meat, fish and poultry
4
chicken thighs
, boneless
500g/1lb 2oz
lamb mince
Other
1 red onion, chopped
1 tbsp red wine vinegar
4
pitta bread
Back to recipe
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