LCHF Greek Mezze Platter


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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.

Try this meal instead of your usual Saturday Braai, you won’t be disappointed. This is real “let’s-get-together” food. So simple and versatile, simply add some warm pita breads on the side for your non-low carb friends and family members 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.

Make sure you roast your veggies 45 min before you grill the meat.

 

For the Beef Kofta’s

Serves 4 – 5

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.

 

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 or 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 grilling.

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

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.

 

Grilled Vegetables 

 

Use any vegetable from the list below. Work on 250 g of vegetables per person.

Green Peppers 

Sweet yellow and red peppers 

Onions or  whole shallots 

zucchini

Mushrooms 

Butternut

Egg plant 

Preheat oven to 200 degrees Celsius. Cut the vegetables to desired size, rinse and strain. Add the veggies to a large bowl and generously toss with extra virgin olive oil, Salt, and freshly ground black pepper. Transfer to your oven tray and roast for 45-60 minutes uncovered.

 

Complete your meal with;

Feta Cheese

Olives

Extra virgin olive oil for drizzling

Fresh lemon quarters

Pita bread for the non-low carb dieters

 

 

 

 

 

 

 

 

 

 

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