Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dip
Meatball skewers
To serve
How it's done
Dip
Combine the yoghurt, cream cheese, lemon zest and dukkah.
Meatball skewers
In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into 24 balls, thread approx. 4 balls each onto 2 wooden skewers.
Charcoal/gas/electric grill
Cover the skewers and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side.
To serve
Mix the cress and herbs with the lemon juice and oil. Spoon the dip onto plates, top with the sliced cucumber and herb salad, place the skewers on top.
| Serve with: | Pita bread or flatbread |
|---|
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