HaSalon Ibiza by Eyal Shani shares their recipe for charcoal lamb kebabs and roasted cauliflower in this week’s Signature Recipe.
Plating up the best of the Mediterranean, here chef Eyal Shani teaches us how to create a simple summer feast.
CHARCOAL LAMB KEBAB
Bring the flavours of HaSalon to your home with chef Eyal Shani’s signature charcoal lamb kebab. Utilising traditional Mediterranean products including olive oil, tahini, and, of course, the tomato, embrace local produce to create the perfect summer dish. Finish with warm pitta and a tahini dressing.
INGREDIENTS
700g lamb, on the bone
1 purple onion, quartered
1 large green chilli, chopped
230g tomatoes, quartered
150g yogurt
60g baby zucchini, chopped
40g fresh parsley
Maldon salt
Fennel, to taste
Pita bread, warmed
METHOD
Clean the lamb away from the bone and cut into small pieces to assemble onto skewers.
Chop the onion, tomato, and zucchini into small pieces.
Heat your grill or barbeque until very hot.
Place lamb onto skewers and grill until charred and cooked through, for a few minutes on each side, alongside the tomato, zucchini, and onion.
Assemble the cooked meat and vegetables onto the pitta, then drizzle with the yogurt and tahini.
Finish with the herbs (parsley, fennel), olive oil and sea salt, and serve.
ROASTED CAULIFLOWER
For those looking to experiment with vegan cuisine, HaSalon’s signature roasted cauliflower is the perfect showstopper for meat-free dining. Roasted and seasoned with subtle flavours, we recommend making this dish in the summer and autumn months when cauliflower season is at its peak.
INGREDIENTS
700g cauliflower, whole
Maldon salt
Extra virgin olive oil
Sea salt
METHOD
Preheat your oven to 250ºC.
Boil the cauliflower for 12 minutes in salted water, then remove and drain.
Massage the cauliflower with the olive oil and Maldon salt and place on a baking tray. Roast for 20 minutes until golden brown.
Plate and serve whole.
Any Questions or Tips to add?