WHETHER you’re cranking up the barbecue, packing a picnic or prepping a midweek meal, you can pack a big flavour punch with only a small cost.
These shortcuts to summer eating, each full of products that will make family meals a treat, are a saviour for the busy school holidays.
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- Recipes from recipes.lidl.co.uk. Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press.
Smoky chicken shawarma kebabs – 90p per portion
(Makes eight)
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STEP away from the burger buns!
The hottest barbecues this summer will be loaded up with these smoky, juicy shawarma chicken thighs.
Shredded and stuffed into warm, grilled pittas with creamy houmous, garlicky yoghurt and fresh salad leaves, they are perfect for passing around.
YOU NEED:
For the chicken:
- 1kg chicken thigh fillets
- 1 tsp garlic granules
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp each of ground cinnamon, turmeric and chilli flakes
- 2 tbsp olive oil
- Juice of half a lemon
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For the pittas:
- 125g Greek yoghurt
- 1 garlic clove
- Juice of half a lemon
- 8 pitta breads
- 200g houmous
- Mixed leaf salad
- Chilli sauce (optional)
METHOD:
Put the chicken thighs in a large bowl.
Mix together all the remaining chicken ingredients then add to the bowl.
Stir well to coat the chicken and leave to marinate for a minimum of two hours, ideally overnight.
Heat a barbecue to hot then barbecue the chicken thighs for 16 to 18 minutes, turning occasionally, until the meat is fully cooked through.
Alternatively, you can cook them in a hot griddle pan on the hob.
When done, remove to a board to rest for five minutes.
Whisk together the Greek yoghurt, garlic and lemon juice. Season with black pepper.
Warm the pittas on the barbecue, or in the toaster, and split open.
Spread with houmous and add a handful of crunchy salad leaves.
Use two forks to shred the chicken into chunky strips, then pile this into the pittas and drizzle with the yoghurt sauce.
Finish with chilli sauce, if you like a bit of kick.
Veg-packed crustless quiche – 40p per portion
(Serves six)
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LOOKING for a low-carb picnic option?
This veg-packed crustless quiche recipe makes these little snacks without any pastry.
The recipe is adaptable, too.
Try with butternut squash, bacon and feta, or with broccoli and basil pesto, at recipes.lidl.co.uk.
YOU NEED:
- 3 eggs
- 120ml double cream
- 100ml whole milk
- 1 tbsp cornflour
- 1½ tbsp red pepper pesto
- 50g mozzarella
- 80g roasted peppers, drained of oil and diced into 1cm cubes
METHOD:
Preheat the oven to 180C/160C fan/gas mark 4 and grease a six-hole muffin tin.
Beat together the eggs, cream, milk, cornflour and red pesto, until smooth.
Stir through the mozzarella.
Divide the red pepper pieces between holes in the muffin tin and pour in the egg mixture.
Bake the quiches for 15 to 18 minutes, until golden and just set.
Leave them to cool completely in their tins before sliding out and chilling until ready to serve.
Crispy Barbecued Lettuce & Creamy Caesar Dressing – 60p per portion
(Serves eight)
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WHO said lettuce was an ingredient best served cold?
Toss halved Little Gem lettuces straight on to a hot barbecue grill to sear – the frilly edge of the leaves char a little, while the centres soften slightly – then toss with barbecued sourdough, parmesan shavings and a creamy, salty Caesar dressing.
YOU NEED:
- 1 medium egg yolk
- 1 garlic clove
- 2 tsp Dijon mustard
- 25g drained anchovies
- Juice of 1 lemon
- 75ml extra virgin olive oil
- 6 Little Gem lettuces
- 2 tbsp olive oil
- 125g sourdough baguette
- 25g Parmesan shavings
METHOD: To make a dressing, put the egg yolk, crushed garlic, Dijon mustard, anchovies and lemon juice in a mini food processor and blitz until smooth.
Slowly add the extra virgin olive oil, continuing to blitz until you have a creamy dressing.
Halve the lettuces and put in a bowl and toss with the olive oil.
Griddle the lettuce on a hot barbecue or griddle pan for five to six minutes, turning once, until smoky, lightly charred and starting to wilt.
Meanwhile, slice the sourdough baguette and brush the slices with a little oil. Barbecue or griddle for two to three minutes, turning once, until toasted.
Transfer the lettuce to a serving dish. Drizzle over the dressing and toss.
Tuck in the toasted baguette and scatter with parmesan shavings to serve.
