Kofta on Rosemary Skewers with Tzatziki and Cucumber Citrus Salad

I was watching an episode of Junior Masterchef Australia.   This show has 9-12 year olds making the most complicated dishes, and just the talent on these kids is inspiring.  They made kofta on rosemary skewers with a yogurt and spinach sauce, with rosemary flatbread.  I knew I had to try this!  So in the midst of my expanding adventures in cooking these might not have looked the best but they tasted amazing.   It’s very simple, and fun.  This could be a great dish to make for when kids are around.  There are some parts that are slightly more intensive but timed right your dish finishes up all at once, and is healthy and fun to eat.  I personally had a lot of fun making it, it’s a great dish.  Fairly quick with the help of a food processor and using you’re multi tasking skill to complete other parts of the meal while one is blending or cooking.

The changes I made are only to the side salad and the sauce.  I think you can respect the changes keeping everything in theme and blending well.  I hope you are willing to give this a shot.  It’s amazing how quickly it comes together and how much flavor is packed in to every bite. I hope you enjoy it.

Cucumber Citrus Salad

  • 2 Cucumbers, Washed, optional to peel completely or leave slivers (I leave a little bit of the skin on for color and nutrient value)
  • 1 tsp Lime Zest
  • 2 tbsp Lime Juice
  • 1 tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • Pinch red pepper Flakes

Cut one cumber in half width wise and set aside for the Tzatziki Sauce.

Take the cucumber and slice it length wise.  Lay the flat side down on the board, cut length wise again.  Now dice.  Repeat this for all the remaining cucumbers with the exception of the one you set aside for the sauce.   Once the cucumber is all ready toss it into a bowl, add the lime and lemon zest, and lime and lemon juice.  Add a pinch of Kosher salt and the red pepper flakes, toss lightly with a fork to mix.  Cover and set in the fridge to marinate.

Tzatziki Sauce

  • 1/2 Cucumber, washed, peeled
  • 1 (7oz) container of Greek Style yogurt
  • 1 tsp dill
  • 1/2 tsp lemon zest

You will need a clean kitchen towel or a piece of cheese cloth works best.  Shred the 1/2 of the cucumber with a cheese grater.  Place in the cheese cloth and squeeze to drain out all the excess liquid from the cucumber.

In a bowl combine the yogurt, dill and zest, stirring until incorporated.  Add in the now drained shredded cucumber, stir to combine.  Cover and place in fridge until ready for use.

Rosemary Flatbread

  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 cup warm water
  • 250g plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped rosemary
  • Extra flour for dusting
  • 2 tablespoons butter, melted

For flatbread, combine olive oil and water in a jug. Process flour, salt and rosemary in a food processor. Slowly pour olive oil and water mixture into flour and until mixture forms a soft dough. Transfer dough to a floured work surface and knead until smooth. Place dough into a bowl covered with a dry cloth and set aside for 30 minutes.

To finish flatbread, divide dough into 12 and shape each piece into a ball. Roll out each piece on a floured work bench until very thin. Heat a small fry pan over a medium heat and dry fry bread for 3 minutes on each side until golden. Transfer to a roasting dish lined with foil, brush with melted butter and keep warm in the oven until needed.

Kofta (Meatball)

  • 2 teaspoons cumin seeds or 1 1/2 tsp ground cumin
  • 2 teaspoons coriander seeds or 1 1/2 tsp ground coriander
  • 1 teaspoons paprika
  • 1 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped coriander
  • ½ onion, chopped
  • 500g beef mince (roughly 1 lb)
  • Zest of 1 lemon
  • 6 rosemary sprigs, most of the leaves removed
  • Extra olive oil for brushing

For meatballs, heat a small frying pan over a medium heat. Roast cumin seeds, stirring with a wooden spoon until fragrant. Transfer cumin to a mortar and pestle. Roast coriander seeds in the same frying pan until fragrant and place into the mortar and pestle. Pound until spices form a fine powder. Stir in paprika.

Process herbs, onion, beef, spice mix and zest into a food processor until mixture forms a smooth paste. Season with salt and pepper.

Brush a baking tray and rosemary skewers with a little olive oil. Squeeze a portion of mince around each skewer, brush mince with a little olive oil and place on baking tray. Repeat until 6 skewers are made.  Heat a grill pan over a high heat, add skewers and cook for 5 minutes on each side. Rest for 5 minutes on a clean tray.

Adapted: Jr Masterchef Australia


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