It isn’t an Australian Christmas without including recipes that can just as easily be made on the barbeque as in the kitchen. These delicious herby lamb skewers combine perfectly with the fresh flavours of Tzatziki (lamb and mint, aren’t we clever?!). We used our Garden Veggie Vegetable Broth in the seasoning of these skewers for added flavour and nutrients, as each serve contains a good source of B vitamins and Zinc.
Place a griddle pan over a grill set to its highest setting. Once heated, grill your flatbreads in your dry griddle pan, flipping once.
Place your mince in a large bowl along with your thyme, chilli, cumin, sumac, parsley, half your mint leaves, Vegetable Broth powder, and salt and pepper to your liking. Mix until well combined, but don’t overwork your mince.
Divide your mince into 12 equal pieces and get yourself 12 skewers (we used rosemary stems). With damp hands shape the meat around each skewer.
Grill koftas until golden on all sizes.
While koftas are cooking, make your tzatziki. Deseed and grate your cucumber, and give it a good squeeze over your sink to remove excess liquid, combine with greek yoghurt, crushed garlic, the zest of your lemon and a small handful of chopped mint leaves, season with salt and pepper to taste.
To serve, either enjoy flatbreads and koftas separately or enjoy together with tzatziki, if you would like to you can also thread your zucchini ribbons on to your skewers.
Place a griddle pan over a grill set to its highest setting. Once heated, grill your flatbreads in your dry griddle pan, flipping once.
Place your mince in a large bowl along with your thyme, chilli, cumin, sumac, parsley, half your mint leaves, Vegetable Broth powder, and salt and pepper to your liking. Mix until well combined, but don’t overwork your mince.
Divide your mince into 12 equal pieces and get yourself 12 skewers (we used rosemary stems). With damp hands shape the meat around each skewer.
Grill koftas until golden on all sizes.
While koftas are cooking, make your tzatziki. Deseed and grate your cucumber, and give it a good squeeze over your sink to remove excess liquid, combine with greek yoghurt, crushed garlic, the zest of your lemon and a small handful of chopped mint leaves, season with salt and pepper to taste.
To serve, either enjoy flatbreads and koftas separately or enjoy together with tzatziki, if you would like to you can also thread your zucchini ribbons on to your skewers.
Kofta Skewers
with tzatziki dip
Easy peasy
4
25 mins
It isn’t an Australian Christmas without including recipes that can just as easily be made on the barbeque as in the kitchen. These delicious herby lamb skewers combine perfectly with the fresh flavours of Tzatziki (lamb and mint, aren’t we clever?!). We used our Garden Veggie Vegetable Broth in the seasoning of these skewers for added flavour and nutrients, as each serve contains a good source of B vitamins and Zinc.
Place a griddle pan over a grill set to its highest setting. Once heated, grill your flatbreads in your dry griddle pan, flipping once.
Place your mince in a large bowl along with your thyme, chilli, cumin, sumac, parsley, half your mint leaves, Vegetable Broth powder, and salt and pepper to your liking. Mix until well combined, but don’t overwork your mince.
Divide your mince into 12 equal pieces and get yourself 12 skewers (we used rosemary stems). With damp hands shape the meat around each skewer.
Grill koftas until golden on all sizes.
While koftas are cooking, make your tzatziki. Deseed and grate your cucumber, and give it a good squeeze over your sink to remove excess liquid, combine with greek yoghurt, crushed garlic, the zest of your lemon and a small handful of chopped mint leaves, season with salt and pepper to taste.
To serve, either enjoy flatbreads and koftas separately or enjoy together with tzatziki, if you would like to you can also thread your zucchini ribbons on to your skewers.
Place a griddle pan over a grill set to its highest setting. Once heated, grill your flatbreads in your dry griddle pan, flipping once.
Place your mince in a large bowl along with your thyme, chilli, cumin, sumac, parsley, half your mint leaves, Vegetable Broth powder, and salt and pepper to your liking. Mix until well combined, but don’t overwork your mince.
Divide your mince into 12 equal pieces and get yourself 12 skewers (we used rosemary stems). With damp hands shape the meat around each skewer.
Grill koftas until golden on all sizes.
While koftas are cooking, make your tzatziki. Deseed and grate your cucumber, and give it a good squeeze over your sink to remove excess liquid, combine with greek yoghurt, crushed garlic, the zest of your lemon and a small handful of chopped mint leaves, season with salt and pepper to taste.
To serve, either enjoy flatbreads and koftas separately or enjoy together with tzatziki, if you would like to you can also thread your zucchini ribbons on to your skewers.
