Greek Lamb Bowls

Ingredients

• chicken thighs — 600g
• lemon — 1
• oregano — 2 tsp
• garlic — 2 cloves
• pita bread — 6
• greek yoghurt — 1/2 cup
• cucumber — 1

Method

1. Cube chicken, marinate in lemon juice, oregano and garlic if time allows.
2. Thread onto skewers.
3. Grill or pan-fry, turning, until charred and cooked through.
4. Warm pita, make a quick tzatziki with yoghurt and grated cucumber.
5. Serve skewers with pita and tzatziki.

Ingredients

• white fish — 4 fillets
• tomato — 3
• cucumber — 1
• feta — 150g
• olive oil — 3 tbsp
• oregano — 1 tsp

Method

1. Pan-fry or grill fish.
2. Chop tomato and cucumber, toss with olive oil and oregano.
3. Top salad with a block of feta, serve with fish.

Ingredients

• lamb mince — 600g
• eggplant — 2
• potatoes — 500g
• diced tomatoes — 400g tin
• milk — 2 cups
• plain flour — 3 tbsp
• butter — 50g
• parmesan — 50g
• cinnamon — 1 tsp

Method

1. Slice eggplant and potato, brush with oil and roast or grill until tender.
2. Brown lamb mince, add tomatoes and cinnamon, simmer 15 min.
3. Make a white sauce with butter, flour and milk, stir in half the parmesan.
4. Layer potato, then lamb sauce, then eggplant in a baking dish.
5. Top with the white sauce and remaining parmesan.
6. Bake 180°C 35-40 min until golden on top.
7. Rest 10 min before slicing and serving.