300g chicken thigh fillet skin-off
300g pork neck
2 tbs Zest Sri Lankan Spice Paste
Tzatziki home-made or store bought
Cut meats into strips and marinate separately in 1 tbs of Sri Lankan Spice Paste. Thread onto skewers and refrigerate for an hour.
Turn on the BBQ and when ready, BBQ the skewers.
Grill the flat bread on the BBQ and fill with ingredients of your choice.
East Meets West
Created by: Zest Byron Bay
Serves: 2 comfortably with rice and accompaniments
2 tsp oil or ghee
1 tsp mustard seeds
1 onion chopped finely
½ cup red lentils
2 tbs Zest Nepalese Spice Paste
1 cup vegetable stock
1 tomato deseeded and chopped
2 tbs thick set yoghurt
Fresh coriander leaves
Heat oil or ghee in pan and add mustard seeds. When they start to pop add onion and fry on low heat until soft. Then add lentils and Zest Nepalese Marinade and stir until well combined. Add stock and simmer until the lentils soften slightly. Add tomato and more water if necessary until the dhal has a loose porridge consistency. When lentils are soft, cool slightly and then stir in the yoghurt and serve topped with fresh coriander.