Greek mezze platter
|500 g||beef mince|
|2 tsp||salt — fine, pink Himalayan|
|1||onion — finely chopped|
|4 cloves||garlic — cloves, crushed|
|1 Tbs||dried mixed herbs|
|1/4 tsp||cayenne pepper|
|1 tsp||coriander — ground|
|1||eggs — yolk only|
|1/2||cucumber — peeled, deseeded, grated|
|2||garlic — cloves, minced|
|2 cup||yoghurt — Greek|
|1 tsp||lemon — zest only|
|2 Tbs||lemon juice — fresh|
|2 Tbs||fresh dill — chopped|
|salt and freshly ground black pepper|
|peppers — yellow and red|
|onion — ot shallots|
|olive oil — extra virgin, for drizzling|
|fresh lemon thyme|
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.
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.