BBQ Prawn Wraps - 2 - $ - !

I am not a big fan of the word fusion. Especially when it is preceded by the word jazz. So I would like to think this dish melds my Greek heritage with my love of Turkish-style kebabs and prawns.

It's easiest to do this on the BBQ, but if you don't have the facilities you can still make it, so read on.


The following quantities are for 2 serves, so add or divide as needed.

Ingredients

200gm peeled, fresh green prawns
2 large pita breads - I like the Greek-style souvalaki pita, you usually find them in the cold section at the supermarket or deli, not with the other breads
1 clove garlic, crushed
2tbs flat leaf parsley, finely chopped
Juice of half a lemon
1 Lebanese cucumber, diced
1 tomato, seeds removed and diced
Hummus
Tzatziki
Lettuce leaves, washed, dried and shredded
Olive oil
Salt and pepper to season

Put the prawns in a bowl, cover with a good dollop of oil and add 1 tbs of parsley, the garlic and lemon juice. Season with salt and pepper and stir well so all the prawns are coated. Cover and place in the fridge for at least half an hour. Don't use a plastic bowl or you'll never get the smell out.
Combine the cucumber and tomato in a small bowl. Cover with a generous seasoning of salt. Cover and put aside. Rinse very well under cold water, just before serving; drain and stir through the remaining parsley.
Once you're ready to cook, warm the BBQ or grill on a medium-high heat. Start with the bread and begin to toast it lightly on each side. You want it a little golden, but not crunchy or you won't be able to roll it.
When the bread is almost done stir fry the prawns on the preheated BBQ plate or fry pan. If it's nice and hot, they should take around 90 seconds to cook.
Cover the bread with the hummus; add the lettuce; add the cucumber and tomato salad; top with the prawns and a dollop of tzatziki. A squeeze of lemon juice if you like it tangy and roll 'em up.

Enjoy!

Greek Style BBQ Lamb Chops & Salad - 2 - $/$$ - !

I have decided to boycott winter, and as such fired up the BBQ last night in an attempt to channel summer.
You could cook these marinated lamb chops inside; but like a rain dance, perhaps if we all start BBQ-ing the weather will get better, sooner - shall we give it a try?



Ingredients - Lamp Chop Marinade (!)

Lamb chops (I used loin chops this time around because I scored a whole tray for $10 at the market, but if you use cutlets, it's perfection)
Olive oil
Lemon juice (1 lemon per 4 chops)
2 Cloves of garlic, crushed
Oregano - fresh is best, but dried will do
Salt and pepper to season

In a big bowl pour in a generous amount of olive oil, squeeze in the lemon juice, add the herbs, garlic and season. Whisk together and have a taste. Add extra amounts as required, to your taste.
Lay the chops out in a shallow baking dish and pour the marinade over the top, turning the chops to ensure they are coated both sides. Refrigerate for at least 1 hour, turning once at the halfway point.
BBQ or grill the chops just the way you like 'em.

Ingredients - Greek Salad

1 Lebanese cucumber, skin left on and sliced into chunks
1/2 Punnet cherry tomatoes, halved
1/2 Red onion, finely sliced
1/3 Cup Kalamata Olives
Medium size chunk of good Greek feta (I favour Dodoni)

Place the cucumber and tomato in the same bowl you used to mix the marinade above, and stir to coat them with the leftover mix. Season with some salt and place in the fridge until it's time to cook the lamb.
Just before serving add the olives, onion and crumble the feta over the top of the ingredients and toss well. Taste a piece of cucumber and add some more dressing of oil and lemon juice if required.
Serve with the chops above (mini roast potatoes also go well with this dish).

Enjoy!