I think it was after watching Yotam Ottolenghi’s recent foray into tellybox presenting that I remembered about harissa. It’s good stuff, made mostly of chillis. I found a jar of it in the interesting bit of Sainsburys over the weekend (during that always-depressing first grocery shop post-holiday), a rose Harissa, so went utterly NUTS and bought it.
Figured it’d go nicely with some chicken, some easy tzaziki and some tomato and red onion salady type stuff to up the veg quotient. Probably work ok with lamb as well. I’ve no idea.
London is as grey as it’s possible to be. No more to be said other than tomorrow I return to work after a full month and at this stage I can’t see what good shall come of it.
Harissa, of your choosing (you can make your own, based on what I saw Ottolenghi do, if you’re a high achiever)
Meat, of your choosing, just make it organic/happy as you can afford
Yoghurt – plain, Greek would be best but in a misguided attempt at Health I went for 0% normal yoghurt. Don’t do that unless you feel you really must.
Lemon juice, I used 1.5 lemon’s worth
White wine vinegar
Flat bread, whichever you like. I went for the closest thing to mountain bread I could find
Cut the meat up into skewer-friendly chunks. Mix through a heaped dessert spoon of harissa paste and let it sit a while to consider its fate.
Finely chop (or grate, if you fancy it) your washed and seeded cucumber.
Add to a couple pots of the yoghurt, along with lemon juice and a really generous pinch of salt. Stir. Taste. Grimace. Add more salt. Sometimes it’s nice to add some minced garlic too, but I couldn’t be arsed this time. Let it sit. Stir through some finely chopped mint leaves.
It’s been a while since we had a picture of the dog licking something clean. Plain yoghurt isn’t her favourite but she suffers through it for our sake.
Stick your harissa-d meat onto skewers – about five pieces or so should make a good serve. You can, if BBQ-ing, soak the skewers first so they don’t burn. I wasn’t, so didn’t. I grilled. I love a grill. Anyway, stick them under the grill, turning every 5 mins or so. Shouldn’t take longer than twenty minutes.
I then diced some little tomatoes and finely sliced half a red onion, seasoned and added a capful of white wine vinegar. Well class.
The skewers won’t be done yet, so contemplate your feet, dressed in the boyfriend’s plank-like slippers. They are very comfortable. He’ll be snoozing on the sofa. Jetlag is a killer. Dog will also be snoozing by this stage, she has no excuse.
Put your flatbread in some foil and into an oven to warm through.
Cooked stuff! A little char on the edges is aces, I promise, makes it well yum.
Eat, hunched over the coffee table, to aid reflux. Fall asleep in front of the newest Attenborough.