FAST FEASTS

Quick, simple and satisfying recipes with a Middle Eastern twist.

- JOHN GREGORY-SMITH

This is my ultimate kebab platter that makes the best feast for everyone to tuck into at dinner. The kebabs are served with cooked chips – this might sound bonkers but it’s a very Eastern Mediterranean idea. Slaw, garlicky yogurt, flatbreads, pickles and chilli sauce – shove everything onto the table so you can all help yourselves and build the perfect kebab.

PORK KEBAB PLATTER

FOR THE KEBABS

2 tbsp olive oil, plus extra for greasing

zest and juice of 1 lemon

2 garlic cloves, crushed

1 tsp coarsely ground black pepper

1 tsp dried mint

sea salt

600g pork shoulder, cut into 2cm cubes

FOR THE SIDES

300g oven chips

150g red cabbage

150g white cabbage

2 large handfuls of coriander leaves

juice of 1 lemon

1 tbsp olive oil

sea salt

250g Greek yogurt

1 garlic clove, crushed

TO SERVE

flatbreads

pickles

lemon wedges

chilli sauce

Preheat the oven to 200°C fan bake. For the oven chips, brush a roasting tray with a little of the oil, then add the chips and cook for 15-20 minutes, until golden.

Meanwhile, for the kebabs, mix the olive oil, lemon zest, juice of half the lemon, the garlic, black pepper, dried mint and a pinch of salt in a mixing bowl. Add the pork and mix well. Thread the pork onto eight metal skewers (if you are using wooden skewers, soak them first to stop them burning).

Preheat the grill to high. Place the kebabs onto a grill rack and grill them for 3-5 minutes on each side until charred, golden and cooked through.