Middle Eastern Mezze Platter | sheerluxe.com
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Total Time: 1 Hour 40 Minutes
Serves 4-6

Ingredients:

  • 800g of Jersey Royal potatoes
  • 1 tbsp of olive oil
  • 2 tbsp of Za’atar
  • ½ tsp of lemon zest
For the lamb skewers:
  • 400g of diced lamb
  • 100g of natural yogurt
  • 1tsp of 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 of olive oil
  • 40g of feta
  • 25g of pomegranate seeds
  • A few torn mint leaves to garnish
For the yogurt dip:
  • 100g of natural yogurt
  • 50g of tahini
  • 1 tsp of finely grated lemon zest
  • A little olive oil to finish
For the parsley tabbouleh:
  • 50g of flat leaf parsley, chopped
  • A large handful mint leaves, torn
  • 1 tbsp of snipped chives
  • 2-3 tomatoes, deseeded and diced
  • 1 tbsp of diced red onion
  • 2 tbsp of olive oil
To serve:
  • Toasted pitta or flat bread (optional)

Method:

  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 for around seven to ten minutes until cooked to your liking (they are tasty still slightly pink).
  2. Whilst the lamb is marinating preheat the oven to 180ºC. 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 temperature 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. Serve everything in bowls and platters so people can help themselves.

Recipe courtesy of Jersey Royals

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