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Ingredients
Yoghurt Dip
0 pieces piece | Cucumbers Cucumber | ||
grated | |||
300 g g | Natural Yoghurt Natural Yoghurt | ||
0 pieces piece | Lemon Juice Lemon Juice | ||
0 tsp tsp | Ground Cumin Ground Cumin | ||
1 handfuls handful | Coriander Coriander | ||
chopped | |||
Salt Salt |
Skewers
12 pieces piece | Meatballs Meatball | ||
(Beef) | |||
4 pieces piece | Skewer Skewer | ||
(soaked for 30 mins, if wooden) | |||
8 pieces piece | Mushrooms Mushroom | ||
1 large large | Red Onions Red Onion | ||
chopped into 3cm chunks | |||
1 pieces piece | Green Pepper Green Pepper | ||
chopped into 3cm chunks |
Beef Kofta Skewers with Yogurt Dip
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0:12
min
(1)
Method
1 Wrap the cucumber in a clean tea towel and squeeze dry. Stir together with the yoghurt, lemon juice, cumin and coriander and refrigerate until needed.
2 Thread three meatballs onto each skewer, alternating with the mushrooms, onion and pepper.
3 Heat a large pan over a medium-high heat and cook the skewers for 10-12 minutes until completely cooked, turning halfway through cooking. Serve with the dip.
TIME-SAVING TIP
If you don’t want to make the dip, serve these koftas with houmous!