Long weekend soul food – Greek Mezze Platter
Enjoy a laid-back meal this long weekend without busting your macro’s. The robust flavors of grilled vegetables and the beef Kofta’s pairs beautifully with this cool Tzatziki dip. This is truly one of my favorite low carb meals.
This is “let’s-get-together” food. So simple and versatile. For your non-low carb friends simply add some warm pita bread on the side and have a complete meal that caters for everybody at the table.
Everything can be prepped in advance to ensure you don’t slave away the afternoon in the kitchen. The beauty of the Tzatziki is that the flavors really get to develop once left overnight for that cool, fresh, creamy taste.
Don’t be shy with the veggies, peppers, zucchini, mushrooms, onions, baby corn, and carrots all work well with this meal.
Magda van Wyk
Enjoy a healthy but delicious Greek Mezze Platter this long weekend without busting your macros.
- FOR THE BEEF KOFTAS
- 500 g Minced beef
- 2 tsp Fine Pink Himalayan salt
- 1 small onion chopped finely (or grated if you prefer)
- 4 cloves of garlic (crushed)
- 1 Tbs dried mixed herbs or chopped fresh herbs like Parsley
- 1/4 tsp Cayenne pepper
- 1 tsp Ground Coriander
- 1 Egg yolk
- 12 Fresh Rosemary stalks or Bamboo Skewers soaked in water.
- FOR THE TZATZIKI DIP
- 1/2 cucumber, peeled seeded, finely grated and strained in a sieve over a bowl to catch the juices for +- 15-20 minutes.
- 2 Garlic gloves minced
- 2 Cups Greek yogurt
- 1 tsp Lemon zest
- 2 Tbsp Fresh Lemon Juice
- 2 Tbsp Fresh chopped dill (or 1 Tbsp dry dill) OR
- +- 5 mint leaves finely chopped
- Freshly ground black pepper and salt for seasoning
- FOR THE BEEF KOFTA'S
- Mix all of the above ingredients together in a bowl. Divide the meat mixture into 12 balls. Shape each ball into a sausage and insert Rosemary stalk or skewer. Slightly flatten the kofta around the Rosemary stalk or bamboo skewer to ensure that the skewer won’t fall out when grilled. Transfer to a greased pan and cover with cling film. refrigerate for at least 30 minutes before you start grilling them. In the meantime cut all your veggies in to bite size portions and grill in very warm wok with a little olive oil or place them in the oven and bake for about 20-30 minutes with a drizzle of olive, salt and pepper, giving it a quick grill before you remove it from the oven.
- FOR THE TZATZIKI DIP
- Mix all your ingredients together and let it chill in the fridge, preferable overnight or for at least 2 hours before serving.
- Use any left over Tzatziki within 2 days.
Add some olives, Feta cheese, sun dried tomatoes or salami to your plate to jazz it up.