Greek mezze platter

5 servings Prep: 15 mins, Cooking: 1 hr 15 mins By Food24
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Ingredients (28)

BEEF KOFTA'S:
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
12 fresh rosemary
TZATZIKI DIP:
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
GRILLED VEGETABLES:
green pepper
peppers — yellow and red
onion — ot shallots
courgettes
mushrooms
butternut
aubergine
COMPLETE MEAL WITH:
feta cheese
olives
olive oil — extra virgin, for drizzling
fresh lemon thyme
pita breads
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Method:

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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