Grilled Shish Tawook with Feta & Basil Linguine

Celebrity chef, Gary Rhodes, shares this simple and easy recipe for a moreish Grilled Shish Tawook with Feta & Basil Linguine
Grilled Shish Tawook with Feta & Basil Linguine
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Grilled Shish Tawook with Feta & Basil Linguine
October 15, 2018
Level Easy

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

1 tbsp oil for frying
1 pack spinneysFOOD Shish Tawook Kebabs
spinneysFOOD Salt & Black Pepper
150g dried linguine / spaghetti
2 tbsp olive oil
juice of 1 lemon
handful of torn bail leaves
75-100g feta cheese, crumbled
2-3 tbsp light créme fraiche (optional)

METHOD

  • 1

    Heat a grill or large frying pan with a tablespoon of olive oil. Season the chicken kebabs with salt and pepper and grill or pan-fry over a moderate to high heat for 12-15 minutes or until golden brown on all sides and firm to the touch

  • 2

    Meanwhile, following the packet instructions, cook the linguine/spaghetti in boiling salted water. Once tender, drain in a colander, leaving a few tablespoons of the cooking liquid in the pan. Return the pasta to the pan. Add the remaining olive oil, lemon juice and zest, and torn basil leaves. Mix all the flavours among the pasta, seasoning with salt and pepper.

  • 3

    Divide the linguine or spaghetti between two plates or bowls; sprinkle with the crumbled feta cheese and a few extra basil leaves. Serve with the grilled chicken kebabs.

NOTES

The chicken kebabs can be drizzled with a little honey to create a sticky sweet finish!