Meatball Shashlik
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Serves: 4 | Prep: 15 mins | Cook: 20 mins | Difficulty: Medium
INGREDIENTS
- 1 pack Moving Mountains Meatballs, defrosted before cooking
- 2 courgettes
- 2 peppers
- 1 red onion
- 3 spring onions
- 4 large tomatoes
- 2 tbsp olive oil
- 4 flat breads
- 100g coconut yogurt (for the dip)
- 1 garlic clove (for the dip)
- 15g coriander (for the dip)
- 1 tsp chilli flakes (for the dip)
- ½ lemon (for the dip)
METHOD
- Cut the courgettes, peppers and red onion into thick chunky pieces, perfect for skewers. Assemble the skewers, trying to get a piece of everything and an even number of meatballs on each. Brush with olive oil and season with salt, pepper and any additional spices of your choice.
- Place the skewers on the grill or BBQ and cook for around 15 minutes, or until the meatballs and vegetables are lightly browned and cooked, turning every 3 to 4 minutes for an even cook.
- Whilst the skewers cook, prepare the dip. Mix the yogurt, minced garlic, coriander, chilli flakes, salt, pepper and the juice of half a lemon in a bowl until combined.
- Slice the tomatoes into wedges and the spring onions into thin slices, then combine in a bowl with olive oil, salt and pepper.
- Grill the flatbreads for 3 to 5 minutes or until warm but still soft. Serve the flatbreads with the meatball skewers, yoghurt dip and tomato and spring onion side salad.
