Greek
Greek
Slow-Cooked Chicken Breast Curry
A charcoal-grilled take on Chicken Breast Curry, built on feta and dill and finished the way we...
Greek · Side
Charcoal-grilled Prawn Side with lemon and oregano
This Greek Side leans on lemon and oregano to do the heavy lifting. We smoke the Prawn for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the dried oregano and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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