What to do with barbeque leftovers?

Having seen Hugh Fearnley-Whittingstall recently implore us to barbeque our salads, I thought I'd have a go at salading my barbeque...  Um... let me explain.

I was tempted by my local butcher to try his kebabs at the weekend - the sun was shining and the barbeque was a-calling once more, so I chose a couple from his large selection.  We took a Greek-style lamb (chunks of lamb and pepper marinated with tomato puree and herbs at a guess - oregano and thyme mainly) and garlic chicken (large pieces of breast, again with peppers, marinated with a garlicy butter I think).

The 'babs were grilled over coals on Sunday evening - and very good they were too.  But there was far too much meat for the two of us simple souls (especially given the hangover Spud had impressively carried all day), so the remainder went into the fridge for later.

But what to do with left-over barbequed kebabs?  Well, they were simply 'saladed' - re-heated in a griddle pan with extra vegetables (more peppers and lengths of spring onion), mixed with some delicious small English tomatoes, quartered, lots of parsley, mint, thyme and oregano, given a sprinkle of salt and pepper and a splash of olive oil.  Delicious! 

I think what worked really well was the mix of hot (the warmed-up kebabs) and cool (tomatoes and herbs) and the sweetness of the tomatoes against the smokiness of the barbequed meat.  I'm not sure it would work with all BBQ leftovers, but I could see some thick slices of good quality sausage working well here... 

tags: barbeque  lamb  

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