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Chicken meatball skewers
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 401
  • Fat about 21g
  • Carbohydrates about 16g
  • Protein about 36g
This is needed
This is needed for 4 people
Dip
  • 125 g cream cheese, plain
  • 1.5 tbsp Dukkah (spice mix)
  • 150 g plain greek yoghurt
  • 1 organic lemon, use a little grated zest
Meatball skewers
  • 1 onions, finely chopped
  • 600 g mince (chicken)
  • 1 garlic clove, squeezed
  • 6 tbsp panko breadcrumbs or regular breadcrumbs
  • 0.75 tsp salt
  • 0.5 tbsp Dukkah (spice mix)
  • 12 wooden skewers
  • 0.5 bunch peppermint, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
To serve
  • 30 g cress
  • 0.5 bunch peppermint, torn into pieces
  • 0.5 bunch flat-leaf parsley, torn into pieces
  • 0.5 cucumber, cut into slices
  • 0.5 tbsp olive oil
  • 1 tsp lemon juice
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And that's how it's done
And that's 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.