BUNNINGS August 2019

64
Make it
• 2 tsp chopped lemon thyme leaves
• 1 garlic clove, crushed
• 1 tsp ground sea salt
• 640g bag Greek pita bread (see Tip)
• 250g tub hummus
• 200g tub garlic dip (see Tip)
• 80g baby rocket leaves, rinsed and drained
• Sumac, for sprinkling (optional)
• 1/ cup pomegranate arils (optional)
• Caramelised balsamic vinegar, to serve
1 Heat the barbecue to medium. Place the
eggplant, zucchini, cauliflower, capsicum and
onion in a large heavy-based roasting dish
that will fit in your barbecue with the lid down.
(You can also cook the vegetables on a lower
heat on the flat hotplate in batches.)
2 Combine the oil, rosemary, lemon thyme,
garlic and salt in a jug. Pour over the vegetables
and toss until coated. Place the dish on the
barbecue hotplate. Close the lid and cook
for 30-35 minutes, stirring occasionally, until
golden. Remove the pan and set aside to cool.
3 Brush the pita lightly with oil and barbecue
for 1-2 minutes each side or until puffed and
charred. Transfer to a plate, cut into wedges
and cover with foil to keep warm.
4 Spread the hummus on a platter then spread
the garlic dip on top. Add the rocket to the
vegetables and toss to combine. Arrange the
vegies on top of the hummus and garlic, sprinkle
with the sumac and pomegranate, drizzle with the
balsamic and oil, and serve with the pita wedges.
TIP: You can buy Greek pita bread and
garlic dip from greengrocers and delis.
Texas blackjack barbecue
beef kebabs
Makes 20 kebabs; serves 6
• 1 cup dark beer or ale
• 1/ cup barbecue sauce
• 2 tbsp dark coconut syrup or molasses
• 2 tbsp apple cider vinegar
• ¼ cup lime juice
• 2 tbsp brown sugar
• 2 garlic cloves, crushed
• 2 tsp ground chipotle or chipotle hot sauce
• 700g skirt steak (see Tip, below)
• Olive oil, for grilling
• Thinly sliced green chilli and herbs, to garnish
1 Combine the beer, barbecue sauce, syrup,
vinegar, lime juice, sugar, garlic and chipotle in a
pan over a medium heat. Stir until the sugar has
dissolved. Boil for 12 minutes or until thickened
slightly. Pour into a heatproof jug; allow to cool.
2 Cut the steak, against the grain, into 5mm slices.
Add 2/ cup of the marinade to the steak and stir
to combine. Cover and refrigerate for 1-2 hours.
3 Soak 40 x 16cm wooden skewers in cold water
for 10 minutes. Thread the meat onto a skewer,
then thread another skewer at an angle to secure
any loose pieces. Repeat with the remaining
meat. (You can use single skewers if preferred.)
Greek chicken
souvlaki kebabs
4 Heat an oiled barbecue to medium-high.
Cook the skewers for 5 minutes with the lid
down, turning halfway and brushing with
more oil until charred and just cooked through.
Remove and transfer to a clean plate.
5 Drizzle with some of the remaining marinade
and turn until coated. Arrange on a serving
platter. Sprinkle with the chilli and herbs and
serve with the rest of the marinade on the side.
TIP: With minimal cooking on a hot
barbecue, skirt steak produces a tender
kebab, but you can also use rump, sirloin,
porterhouse or eye fillet to make the
skewers. Unused marinade can be stored
in a jar in the fridge for up to one month.
Greek chicken souvlaki kebabs
Makes 14 kebabs; serves 6
• 1kg chicken breast fillets, trimmed
• Olive oil, for barbecuing
• Lemon wedges and tzatziki, to serve
Greek souvlaki marinade
• ¼ cup olive oil
• Finely grated zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tsp chopped fresh oregano
• 2 tsp chopped thyme, plus extra for serving
• 1 tsp chopped dried mint
• 1 tsp smoked paprika
• 2 garlic cloves, crushed
• Ground sea salt and black pepper
Roasted baby
sweet potatoes with
dill ranch dressing
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