Oz' Mixed Grill With Green Tahina Sauce

• Tahini sauce
• 4 tablespoons raw tahini
• juice of 1/2 lemon
• 2 garlic cloves
• 1/2 bunch cilantro
• 1/2 bunch parsley
• Pinch salt
• water
• mixed meat
• 5 ounces chicken hearts
• 5 ounces chicken liver
• 5 ounces chicken breast
• 1 teaspoon baharat spices
• 1 teaspoon paprika
• Handful toasted sun flower seeds
• 2 red capsicum
• baby leaf salad

1. Cut the parsley and cilantro really small, crush the garlic cloves with a good pinch of salt. rnMix the tahini with lemon juice, the garlic, the herbs and add water until you have a nice thick sauce.
2. Cut the liver, heart and breast in the same size pieces. Make a marinade with 1 teaspoon of baharat, 1 teaspoon of paprika, a pinch of salt and a good drizzle of olive oil. Put it in the fridge for a day or at least half a day.
3. Cut the top of the capsicum and take out the seeds. Brush the outside with olive oil, put the top back on and put them in a preheated oven (390 f) until soft, this may take an hour or so.
4. When the capsicums are done, heat a heavy skillet on a medium to high fire and bake the meat until done.
5. Put some lettuce on a plate, put the capsicum in the middle and fill it up with meat, drizzle the sauce on the meat and end with some toasted sun flower seeds. Serve with more of the sauce on the side.
6. Baharat is a spice mixture which includes: grounded cardamom, nutmeg, cinnamon, all spices, black pepper and ginger.

tahini sauce, tahini, lemon, garlic, cilantro, parsley, salt, water, mixed meat, chicken hearts, chicken, chicken breast, baharat spices, paprika, handful, red capsicum, baby leaf salad

Taken from food52.com/recipes/2720-oz-mixed-grill-with-green-tahina-sauce (may not work)