A Lebanese BBQ

It's that time of year when pretty much everyone is on holiday and you get to spend more time with family and friends. The recent good weather coinciding with the start of the English Premier League season brought about a fun weekend filled with excessive football viewing and excessive meat consumption. We're all allowed to take weekends off from saving the planet with our flexiconscious approach to meat consumption. I guess there's a part of me that has to do the exact opposite of what celebritits tell us to do (clickity click). Okay I just really wanted to say celebritits. I will make sure Monday is meat-free. But before that I have some food porn to share.



















Ingredients
Shish Taouk
600g of skinless chicken breasts - cut into large cubes
2 cloves of garlic
1/2 a cup of yoghurt
1 teaspoon of cumin
a large pinch of cayenne pepper
2 tablespoons of ketchup
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper



















Barbecued Sea Bass
4 sea bass - cleaned
4 tablespoons lemon juice
2 tablespoons cumin
1 tablespoon crushed coriander seeds
2 tablespoons olive oil
salt and pepper

Method
Shish Taouk
Ideally you'd marinate the chicken overnight. The yoghurt helps tenderise the meat and keep it succulent so you want to give it time to work its magic. All you need to do is pretty much prepare the marinade and let the cubed chicken sit overnight to take on the flavour (and colour). Once the BBQ is hot enough, you should put the cubes of chicken on (preferably metal) skewers and grill until completely cooked through. You can serve this with barbecued peppers and onions or next to some garlic yoghurt.



















Barbecued Sea Bass
Once again you just have to mix the ingredients for the marinade and let the sea bass take on the flavour. I think 1 hour will suffice. BBQ the bad boys up and serve with lemon wedges and on the side of some tabbouleh.