Mixed Grill with Souvlaki & Kofta

In a large bowl, combine the mince with the finely chopped onion and half of the garlic, along with salt and pepper. Form the mixture into three oval–shaped meatballs (kofta) per person, then transfer to the fridge until step 5. Finely chop the mint. Dice half of the cucumber and set aside. Halve the rest of the cucumber lengthways and remove the seeds, then grate it.

Squeeze as much liquid out of the grated cucumber as possible (see Tip). Transfer to a small bowl and add the yogurt, the rest of the garlic and half of the mint. Mix well to combine and season to taste with salt and pepper. Drizzle the chicken with olive oil and season with salt and pepper. Thread the chicken onto skewers and then transfer to an oven dish.

Tip: you can use your hands or a clean kitchen towel as preferred.

In a bowl, combine the cherry tomatoes with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then transfer to a parchment-lined baking sheet. Roast the cherry tomatoes and the chicken souvlaki in the oven for 12 - 15 minutes, or until the chicken is done. Heat the Lebanese flatbread alongside during the final 1 - 2 minutes of cooking time.

Heat a drizzle of olive oil in a frying pan over medium–high heat and fry the kofta for 2 – 4 minutes until evenly browned. Cover with the lid and continue cooking for 4 – 6 minutes. In the meantime, roughly chop the olives and finely chop the parsley. In a bowl, combine the orzo with the diced cucumber, the olives and the parsley, along with the rest of the onion and mint. Add a light drizzle of olive oil and mix well.