Souvlaki Birthday Lunch

(feeds 14 adults and a couple of kids)

Lamb: from Poh's Kitchen:
2x 2kg legs of lamb, bone taken out, and cut (by the butcher) into a single flattish piece. Marinated for 4 hours in garlic, lemon juice, dried oregano, rosemary and olive oil. Cook on BBQ: 10 mins hot on fatty side, 5 mins on other side, then heat down and about 20 mins more cooking, turning occasionally. Rest for 10 mins. Slice.

Felafel: from page 2 of Charmaine's vegetarian cookbook. Fry in frypan day before and heat on rack in BBQ.

Hommus: 3 x tins chick peas, drained. Whiz in blender with lemon juice, garlic, salt, olive oil (all to taste), 3 tbsp tahini. When almost done, add 3 ice cubes and blend until crushed.

Tzatziki: 1kg Greek (10% fat) yoghurt. 4 lebanese cucumbers, grated and drained. 1 tbsp red wine vinegar, 6 cloves crushed garlic. Leave overnight.

Eggplant salad: Cut eggplant into chips. Boil for 5 mins and drain. Marinate in olive oil, white wine vinegar, fresh mint, garlic.

Serve with: shredded lettuce, sliced tomatoes, sliced onions, sauces, and tabouli, and flat bread.

Follow with fruit, pavlova and galactobureko.

Result: 5 (6 for lamb)
Preparation: a lot easier than previous years.