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    Monday, 19 December 2016

    RECIPE: A FESTIVE TWIST ON A CLASSIC MIDDLE-EASTERN RECIPE

    Can you believe we're in the final week before Christmas?!

    My presents are all bought, wrapped and under the tree and I am FINALLY starting to feel super festive.

    There's just a few days left at work and then I've got plenty of time off to spend with family, relaxing, drinking and eating ALL the food in sight.
    That's the thing I love most about Christmas: all the rich, decadent food at family parties but after the 800th sausage roll and mince pie, it all starts to get a little heavy and...boring?

    I wanted to create something a little lighter and more exciting for my next Christmas get together and I was hugely inspire by Middle Eastern cuisine.

    I love this style of cooking. It's healthy in that it uses lots of grilled meats and salads and relies on bold herbs and spices to flavour it's dishes, rather than creamy, heavy sauces.

    It's has been a real trend this year so what better way to impress your guests than by putting a festive on a classic shish taouk recipe - perfect for your next Christmas party!
    What you'll need
    For the kebabs 
    2 courgettes, thickly sliced
    2 red peppers, thickly sliced
    1 red onion, cut into thick cuts
    500g skinless turkey breast, cut into chunks

    For the marinade
    1 tsp dried paprika
    1 tsp nutmeg
    1 tsp cinnamon
    1 tsp sumac
    1 tsp crushed chilli
    2 garlic cloves, crushed
    4 tbsp garlic infused olive oil
    2 tbsp plain yoghurt
    zest and juice of a lemon

    1 tub hummus
    sliced toasted pitta
    What you'll need to do
    1. First you need to make the marinade by mixing all the spices, garlic in a bowl with the oil until combined. Stir in the yogurt and lemon until the mixture is creamy and season to taste.

    2. Add the courgettes, pepper chunks and turkey to the bowl and coat with marinade. Set aside for around 30 minutes (or ideally over-night) so it takes on all that gorgeous flavour!

    3. Turn your grill up to high. While you're waiting for it to heat up, thread the marinaded veg and turkey onto the skewers and line them up on a baking tray.
    4. Grill for 10 minutes, turning them regularly

    5. Once they're cooked through, pile up on a plate and serve with salad, some tzatziki, houmous and toasted pitta. Perfect!

    * This post was written in collaboration with Leisure

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