Beef kebabs with Greek salad & garlic flatbreads

Name: Beef kebabs with Greek salad & garlic flatbreads
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 320 g packs 4 Middle Eastern-style beef kebabs; 1 pack/s 2 hand-stretched flatbreads; 1 cucumber, peeled; 300 g pack No.1 Red Choice Vine Tomatoes; ½ red onion, finely sliced; 100 g Duchy Organic Pitted Greek Kalamata Olives, torn in half; 1 tsp dried oregano; 200 g pack feta, roughly crumbled; Handful No.1 Greek Basil leaves (or 25g pack basil, leaves picked); 3 tsp red wine vinegar, to taste; 6 tbsp extra virgin olive oil; 2 small cloves garlic; 20 g pack chives, finely chopped

A throw-it-together supper that really packs in the flavour. The salad also works with grilled chicken, or on its own as a lighter meal.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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2 x 320g packs 4 Middle Eastern-style beef kebabs
1 pack/s 2 hand-stretched flatbreads
1 cucumber, peeled
300g pack No.1 Red Choice Vine Tomatoes
½ red onion, finely sliced
100g Duchy Organic Pitted Greek Kalamata Olives, torn in half
1 tsp dried oregano
200g pack feta, roughly crumbled
Handful No.1 Greek Basil leaves (or 25g pack basil, leaves picked)
3 tsp red wine vinegar, to taste
6 tbsp extra virgin olive oil
2 small cloves garlic
½ x 20g pack chives, finely chopped

Preheat the oven to 240°C, gas mark 8. Lay the kebabs out over a foil-lined baking tray and squeeze over the sachets of glaze so each one is evenly coated. Roast for 15 minutes, basting the kebabs halfway, until piping hot and sticky, with no pink meat and juices that run clear. Near the end of the kebab cooking time, heat the flatbreads in the oven according to pack instructions until hot through.
Meanwhile, cut the cucumber into half moons and roughly chop the tomatoes. Put them into a large bowl with the onion, olives, oregano, feta and basil and drizzle over 2 tsp vinegar and 3 tbsp oil. Season well, toss everything together and taste – add the remaining vinegar if it needs more zing.
Put the garlic in a pestle and mortar with the remaining oil, some sea salt and the chives, then pound the garlic into small pieces.
When ready, cut each flatbread in half, put onto plates and generously brush with the garlicky oil. Serve the kebabs on top, drizzled with any sticky cooking juices, with the salad on the side.