for 4 person

Dip

150 g	plain greek yoghurt
125 g	cream cheese, plain
1	organic lemon, use a little grated zest
1 ½ tbsp	Dukkah (spice mix)

Meatball skewers

600 g	mince (chicken)
6 tbsp	panko breadcrumbs or regular breadcrumbs
1	onion, finely chopped
1	garlic clove *-*
½ bunch	peppermint, finely chopped
½ bunch	flat-leaf parsley, finely chopped
½ tbsp	Dukkah (spice mix)
¾ tsp	salt
12	wooden skewer

To serve

30 g	cress
½ bunch	flat-leaf parsley, torn into pieces
½ bunch	peppermint, torn into pieces
1 tsp	lemon juice
½ tbsp	olive oil
½	cucumber, cut into slices

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.

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