Oriental meatballs with kale and yoghurt dip

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)

Print Post

Leave me a message

Leave a Reply Cancel reply

March 20th, 2018 | starter

Wild garlic aioli without egg

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.