Mediterranean Chicken Kebabs with homemade pitta

‘I’ve never seen him this angry……. Well you say you hated beer, what did you expect’

Sometimes it’s good to act out. This happened whilst I was out having a drink with a surgical SHO  and his girlfriend. She was stunningly pretty, but nothing can excuse that comment – I just had to leave.

In true Cox fashion I jumped into my Alfa, put the hood down and ignored the texts and calls asking if I was returning. I was not!! About 30mins later I found myself in a country village; it was cold, dark and I was hungry. To my good luck the village had a wonderful little Mediterranean bar, so I got a kebab and a beer and ate them on the boot of the alfa – it’s like a table anyway.

Why a kebab – well the girl was a personal trainer – so that, plus beer seemed like a moral win. Of course, I suspect that she might approve mildly. This is no normal Kebab; made with fresh ingredients, homemade pitta, chicken thighs and of course cooked on a rotisserie which helps remove fat (ish)…………

Chicken Shish

This is nothing like the 3am kebabs we remember from Uni, less greasy and a lot more tasty

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Ingredients

  • 8 Chicken thighs
  •  Olive oil
  • 2 lemons – Zest and juice
  • 3 cloves of garlic
  • 1/2 tsp ground cinnamon
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 1 tsp dried coriander
  • 1 tsp parsley
  • Honey

Start the day before you intend to make the kebabs, it allows the meat to marinade overnight.

Start by prepping the chicken thighs. You can either use breast or filleted thighs if you don’t fancy removing the bone yourself. Otherwise, use a pair of scissors, a knife and your fingers to remove the bone.

Cut the chicken into chunks and add to a large bowl. Then marinade, combining the spices, garlic, oil, lemon and honey. Use your hands to get the chicken fully covered.

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Cover the bowl with cling film and leave to infuse overnight.Whilst this happens phone a few people about buying a LHD MGTF and parts to convert it to an RHD………..

Right, it’s time to make a BBQ, everything’s better cooked over the coals after all.

Cooking the kebab couldn’t be easier. Just put on the BBQ when the fire’s ready (BBQ rules apply) and start cooking. It should take around 20mins. The alternative is to cook  in the oven at 200C for around 15-20mins on an oiled baking sheet.

Once the chickens cooked, take off the heat and carve into strips. All you need to do is have something to eat them in.

Pitta Bread

I’ve been making Pitta bread for years, it goes so well with Hummus. In fact I might well blog that later for you all – I stole the hummus recipe of TS during one long night.

 

 

 

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Ingredients

  • 9oz white bread flour
  • Fresh yeast
  • 1 tsp salt
  • 160ml water
  • 2 tsp olive oil

(olives to nibble on)

Start by mixing the flour, salt and yeast in your mixer. Add  1.5tsp of oil, I’m using a garlic infused oil for extra taste..

Bring the dough together and then add the remaining oil and water a little at a time till the dough is soft and smooth. Then knead for around 10mins.

You should end up with a pliable soft dough, which needs to proof for an hour or doubled in size.

Once doubled, knock back the dough and divide into 6 equal balls. Roll out into an oval approx 4mm in thickness.

Bake on a pre-heated tray in the top of the Aga or an oven at 250C for 10mins or golden brown.

Lets Eat

All that remains is to take some of the succulent chicken and stuff the pittas with lettuce, peppers, onion and homemade chilli sauce.

To finish the picture, all you need is a beer, some chips and the boot of the Alfa to eat it off.

A night at Searcys- Harissa mayo, chips and champagne

I like to think our tea room is a bit unique. Although it’s only open two days a week, the food doesn’t get rolled over. If it doesn’t sell, it gets eaten by us or given to the wildlife (foxy and badger do well). Now some argue this isn’t good for the accounts, but it’s better for the costumers and gives me loads of stuff to use for blogs. This week we had about 4 jackets left over on Sunday, so I decided to make some wedges.  The only tricky bit was what to have with them.

Well, I’m a bit of a superstitious person. If I’m test flying I give the ground team my mobile and if I’m in London I always have champagne and chips with spicy mayo at Searcys at St Pancras Station. This started when I took and passed my first surgical exam!! With results of the second exam out and a pass achieved, I thought I might give making the spicy mayo a go. It’s flavoured with harissa and amazing with chips and a glass of Verve.

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Harissa mayo

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Ingredients

  • 1 egg yolk
  • 125ml olive oil
  • 1/2 teaspoon White wine vinegar
  • Salt & pepper
  • 1 teaspoon each of caraway, cumin and coriander seeds
  • 2 teaspoons chilli flakes
  • 2 cloves fresh garlic
  • Jacket potatoes – for the wedges

 

Start by checking you have all the ingredients ready and also a friend on hand to help. Luckily dad’s around.

Start by separating the egg, you only need the yolk so you can either throw away the white or use it in something else. Transfer this to a bowl and gently whisk to break up.  Now the fun begins, add the oil a drop at a time and whisk till fully mixed.

 

Mayo at this point will split if you add the oil too fast and it doesn’t get incorporated. You can save it by adding another egg yolk if it does split.

Continue adding the oil a drop at a time (hence the need for dad) until the mix starts to thicken up. Then add the vinegar – it helps to stabilise the mayo.

 

Now, using your assistant again add the remaining oil in a continuous slow stream whilst frantically whisking. What results is homemade mayo – you can add some mustard, salt and pepper to make lively normal mayo or……..add harissa paste to make something special.

 

Harissa is sort of like a spicy North African ketchup alternative. It’s made by combining Caraway, Cumin and coriander seeds and gently toasting in a dry pan for a couple of minutes. These are then added to the chilli and ground up in a pestle and mortar.

 

Then add the finely chopped garlic and grind again in the trusty pestle and mortar. You can add a bit of oil to form a paste at the end.

 

All that remains is to combine the mayo with the Harissa paste and fold together.

 

Let’s eat

Make a few wedges with the left over jacket potatoes by chopping into 8 and cooking on the Aga in a bit of oil. Season with some salt and pepper.

 

Serve the wedges with a little ramekin of the mayo, a few olives and some perfectly chilled champagne (Jennie gets Verve, Alice-Moet, Holly edged towards Rothschild but when it’s just me – Pommery)

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