Greek mezze platter

Recipe from: 4 March 2016
recipe, greek,snacks

Ingredients 32
Servings 1
Minutes 15min + Standing time

Ingredients

Serving Change
  • BEEF KOFTA'S:
  • 500
    g
    Minced beef
  • 2
    tsp
    Fine Pink Himalayan salt
  • 1
    small onion chopped finely (or grated if you prefer)
  • 4
    cloves
    of garlic (crushed)
  • 1
    Tbs
    dried mixed herbs or chopped fresh herbs like Parsley
  • 1/4
    tsp
    Cayenne pepper
  • 1
    tsp
    Ground Coriander
  • 1
    Egg yolk
  • 12
    Fresh Rosemary stalks or Bamboo Skewers soaked in water.
  • TZATZIKI DIP:
  • 1/2
    cucumber, peeled seeded, finely grated and strained in a sieve over a bowl to catch the juices for +
  • 2
    Garlic gloves minced
  • 2
    cup
    Greek yogurt
  • 1
    tsp
    Lemon zest
  • 2
    Tbs
    Fresh Lemon Juice
  • 2
    Tbs
    Fresh chopped dill (or 1 Tbsp dry dill) OR +- 5 mint leaves finely chopped
  • Freshly ground black pepper and salt for seasoning
  • GRILLED VEGETABLES:
  • Green Peppers
  • Sweet yellow and red peppers
  • Onions or whole shallots
  • zucchini
  • Mushrooms
  • Butternut
  • Egg plant
  • COMPLETE MEAL WITH:
  • Feta Cheese
  • Olives
  • Extra virgin olive oil for drizzling
  • Fresh lemon quarters
  • Pita bread for the non-low carb dieters
 

Method

15min + Standing time
 
Make sure you roast your veggies 45 min before you grill the meat.

For the Beef Kofta’s:

Mix all ingredients together in a bowl. Divide the meat mixture into 12 balls. Shape each ball into a sausage and insert Rosemary stalk or skewer. Slightly flatten the kofta around the Rosemary or skewer to ensure that the skewer won’t fall out when grilled.  Transfer to a greased pan and cover with cling film. refrigerate for at least 30 minutes before you grilling.

Tzatziki dip:
Mix all your ingredients together and let it chill in the fridge, preferable overnight or for at least 2 hours before serving.

Use any left over Tzatziki within 2 days.

Grilled Vegetables (Work on 250 g of vegetables per person) :
Preheat oven to 200 degrees Celsius. Cut the vegetables to desired size, rinse and strain. Add the veggies to a large bowl and generously toss with extra virgin olive oil, Salt, and freshly ground black pepper. Transfer to your oven tray and roast for 45-60 minutes uncovered.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

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Read more on: recipe  |  snacks  |  greek
 

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