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Oriental meatball skewer with kale and yoghurt dip and herb salad on a flatbread

Oriental meatballs with kale and yoghurt dip

February 28th, 2020 | main dishes

One last time kale this season! A delicious – and healthy – yoghurt dip with kale and lots of fresh herbs – with spicy meatballs. If this is not a simple and really delicious, oriental-flavored meal!

Meatballs made from beef or lamb – also known as kofte – are always a pleasure in combination with a yoghurt dip and salad. In this recipe, the dip is prepared with light sesame paste (tahini) and fresh kale. Flat bread or wraps are suitable as a side dish. Super simple, super tasty!

Incidentally, I fry the meatballs in the pan and then put them on skewers for the sake of appearance. This makes it easier to fry them all around nicely brown. On the grill, on the other hand, the small patties do better on a spit. Then they do not roll into the embers so quickly.

Oriental meatballs with kale and yoghurt dip

(4 servings)

70 g fine bulgur
soak the bulgur in cold water for about 10 minutes, then put it in a sieve and drain
1 red onion, finely chopped
2 - 3 cloves of garlic, finely chopped
1 TS of olive oil
sautée the onions and garlic until translucent, put them in a bowl and let them cool slightly
500 g minced beef (or lamb)
1 egg
1 ts ground cumin
½ ts chilli flakes
1 organic lemon, grated zest
salt, pepper from the mill
add to the onions and the drained bulgur and knead everything into a smooth mass, form walnut-sized balls, chill for approx. 30 minutes
50 g kale, chopped
1 clove of garlic, chopped
2 TS of olive oil
250 g Greek yogurt (9.4% fat)
3 TS light sesame paste (Tahin)
juice of ½ organic lemon
mix and puree all ingredients, season with salt
3 TS of olive oil
fry the meatballs in a large pan in hot oil until golden brown, then stick them on metal or wooden skewers as you like
1 organic cucumber
halve unpeeled, scrape out the seeds with a teaspoon, then cut into slices or quarters
1 bunch of mint
1 bunch of flat-leaf parsley
pluck the leaves
1 red onion, in rings
mix the cucumber, herbs and onions and season with pepper and salt
4 thin wheat wraps
top the flatbread with the dip and the cucumber-herb mix and arrange with the meatballs (skewers)

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