Minced meat and vegetable skewers with yoghurt and mint dip

Name: Minced meat and vegetable skewers with yoghurt and mint dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small onion; 1/2 bunch Parsley; 350 g Beefsteak minced meat; 75 g Low-fat curd; 1 TEASPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 red pepper; 1 collar (approx. 200 g) Spring onions; 200 g Mushrooms; 8 Bay leaves; 1 TABLESPOON Oil; 1 potty Mint; 250 g Skimmed milk yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 8 discs (30 g each) Baguette; 7-10 Tbsp Lemon wedges

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small onion
1/2 bunch Parsley
350 g Beefsteak minced meat
75 g Low-fat curd
1 TEASPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 red pepper
1 collar (approx. 200 g) Spring onions
200 g Mushrooms
8 Bay leaves
1 TABLESPOON Oil
1 potty Mint
250 g Skimmed milk yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
8 discs (30 g each) Baguette
7-10 Tbsp Lemon wedges

Directions

1
Peel and finely chop the onion. Wash parsley, dab dry and chop. Knead beefsteak mince, quark, onion, parsley, oregano, salt, pepper and mustard. Form 16 small meatballs. Clean, wash and chop the peppers and spring onions. Clean the mushrooms. Wash the bay leaf and dab dry. Put each 2 meatballs, vegetables and bay leaves on 8 skewers. Heat oil in a large pan and fry the skewers for 5-6 minutes. For the yoghurt sauce, wash mint, dab dry and chop 12 large leaves. Put the remaining mint aside for garnishing. Mix yoghurt, mint, lemon juice and zest, salt and pepper. Arrange skewers with fresh baguette and yoghurt sauce. Serve garnished with mint and lemon wedges
2
Record: Walküre
3
Lemons: Felix