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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!
