Kebob Sir?

The boy loves turkish. Or whatever this type of scran might be. We were both starving and so needed something fast, tasty and full of flavour.

The cous cous was hydrated with chicken stock and bay, then a little marjoram, smokey paprika, mint, oregano was added with some fresh coriander and a little pesto. Then some red pepper and chargrilled artichokes were chopped and stirred through. The kebabs were brushed with oil, salt and pepper and a little more oregano. Then the tatziki was actually tatzucchini as I used courgette instead of cucumber, but plenty of garlic and a bit of sea salt.

It was washed down with an inappropriate but lovely glass of chilled Pinot Noir. Monday night loveliness.