Published On: Thu, Jul 1st, 2021

Middle Eastern Mezze Platter

It’s National BBQ Week on the 5th – 11th July so make the most of the warmer summer evenings and enjoy Jersey Royal new potatoes before the season comes to an end. This Middle Eastern mezzo platter ticks all the boxes…
Middle Eastern Mezze Platter

Middle Eastern Mezze Platter

It’s National BBQ Week on the 5th – 18th July so make the most of the warmer summer evenings and enjoy Jersey Royal new potatoes before the season comes to an end.

Course lunch, Main Course
Cuisine Greek, Mediterraneam, Middle-Eastern
Keyword Mezze
Prep Time 1 hour
Cook Time 40 minutes
Author Jersey Royals

Ingredients

  • 800 g Jersey Royal potatoes
  • 1 tbsp olive oil
  • 2 tbsp Za’atar
  • ½ tsp lemon zest

For the lamb skewers

  • 400 g diced lamb
  • 100 g natural yoghurt
  • 1 tsp ground coriander
  • ½ tsp each of paprika, cinnamon and ground cumin
  • 1 lemon cut into thin wedges

For the aubergine rounds

  • 1 large aubergine sliced in 1cm rounds
  • table salt
  • 2 tbsp olive oil
  • 40 g feta
  • 25 g pomegranate seeds
  • a few torn mint leaves to garnish

For the yoghurt dip

  • 100 g natural yogurt
  • 50 g tahini
  • 1 tsp finely grated lemon zest
  • a little olive oil to finish

For the parsley tabbouleh

  • 50 g  flat leaf parsley chopped
  • a large handful of mint leaves torn
  • 1 tbsp snipped chives
  • 2-3 tomatoes deseeded and diced
  • 1 tbsp diced red onion
  • 2 tbsp olive oil

To serve

  • toasted gluten-free pitta or flatbread optional

Instructions

  1. For the lamb skewers, combine the yogurt with the spices and marinate the lamb for at least 20 minutes or cover and refrigerate for as long as overnight.  Season with salt and then thread onto pre-soaked wooden skewers (or use metal ones) with a lemon wedge each and grill on the barbeque for around 7-10 minutes until cooked to your liking (they are tasty still slightly pink).

  2. Whilst the lamb is marinating preheat the oven to 180C fan/200ºC or fire up the barbeque. Prick the Jersey Royal potatoes all over, place in a baking tin, drizzle over the oil, scatter with the Za’atar, lemon zest and some salt and roast for around 40 minutes until tender.

  3. For the aubergines, place the slices in a colander over the sink, sprinkle with a tbsp of salt and leave for 10 minutes (this helps reduce the amount of oil they absorb). Rinse thoroughly and pat dry with kitchen paper. Brush each slice with olive oil on both sides and place in a single layer on a baking tray. Roast for around 30 minutes (same temp as the potatoes) turning occasionally, until golden and cooked through.

  4. For the dip, combine all the ingredients, season with some salt and pepper and set aside until ready to serve (drizzle with a little oil before serving). Do the same for the tabbouleh.

  5. Once the aubergines are cooked, place on a serving platter, crumble over the feta and scatter the pomegranate seeds and a few torn mint leaves.

  6. Serve everything in bowls and platters so that people can help themselves.

  7. Tip: Marinate the lamb and thread onto skewers to grill at the last minute.

  8. Tip: Cook the aubergine slices ahead of time, they can be served cold or warmed through in the oven.

  9. Tip: Make the dip and the tabbouleh a few hours ahead.

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