Greek style cooking on an Aussie BBQ. I based it on my upbringing, and a mountain bred yia yia whose cook book was her heart.
Whilst the beer is getting cold, chop the hot chilli, fresh mint and mix with the paprika, sea salt, cracked pepper, cumin and a little mustard. Mix well. Then add some red wine, but not too much as you do not wish to over power the herbs or the meat.
Rub the meat, both sides, in this mixture and then pour the remainder over each piece. Allow to “set” while you light the BBQ and slice up the remaining ingredients, except for the corn which must remain whole.
When this is all done, BBQ the meat and the other items.
Serve with cold Mythos beer.
And if you are still hungry, then drink some more Mythos.
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