The vibrant tzatziki is made with plain Irish yogurt and beetroot, bringing a dollop of gorgeous colour to the dish. We teamed up with food writer Lilly Higgins to celebrate the simplicity and versatility of natural yogurt in a new recipe series, Yogurt, It’s Great Inside.
Yields 4 Servings
45m
occasions
Dinner, Lunchdairy ingredients
YogurtYogurt Tzatziki with Beetroot, Lamb Kofta and Golden Couscous
INGREDIENTS
Ingredients - Yogurt Tzatziki
Ingredients - Lamb Kofta
Ingredients - Golden Couscous
DIRECTIONS
Ingredients - Yogurt Tzatziki
1
In a medium sized bowl, mix dill with grated beets, natural Irish yogurt and a pinch of salt. Set aside.
Ingredients - Lamb Kofta
2
In a large mixing bowl, place the lamb, finely chopped onion, spices, and chopped herbs. Give yourself plenty of space, as you will be mixing everything in this bowl. You can also do all the chopping and mixing in a food processor.
3
Mix everything together until well-combined, then divide into eight oval shapes.
4
Thread these onto skewers, then place on a plate and cover. Let rest in the fridge for 20 minutes.
5
Meanwhile, preheat the grill.
6
Once grill is heated and koftas have rested, remove from fridge and brush the koftas with a little oil.
7
Grill koftas under a high heat, turning when needed, until cooked through (8 to 10 minutes). Be careful to avoid overcooking, the lamb can become dry.
Ingredients - Golden Couscous
8
Place the turmeric, salt, pepper and couscous in a bowl.
9
Pour in boiling water so the water level is just above the couscous.
10
Cover with a plate and steam for 5 minutes.
11
Serve couscous with kofta and beetroot tzatziki.
