Name: Beetroot kebabs with labne and dukkah
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 500 gm Greek-style yoghurt; 2 large beetroot, peeled, halved lengthways and thinly sliced on a mandolin; 2 tsp olive oil; 50 gm butter; Dill sprigs, to serve; Dukkah; 1 tbsp hazelnuts; 1 tbsp sesame seeds; 1½ tsp each cumin seeds and coriander seeds

Beetroot kebabs with labne and dukkah

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

Serves 4 - 6

Prep

20M

Cook

20M

Total

40M

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“A rather unusual way to prepare beetroot, but so delicious,” says Joseph Abboud. Begin this recipe a day ahead to drain the yoghurt.

Ingredients

500 gm Greek-style yoghurt

2 large beetroot, peeled, halved lengthways and thinly sliced on a mandolin

2 tsp olive oil

50 gm butter

Dill sprigs, to serve

Dukkah

1 tbsp hazelnuts

1 tbsp sesame seeds

1½ tsp each cumin seeds and coriander seeds

Method

1.Whisk yoghurt with 1 tsp salt. Pour into a colander lined with muslin set in a bowl, cover and refrigerate to drain (overnight).

2.For dukkah, preheat oven to 170°C. Place hazelnuts and sesame seeds separately on an oven tray and roast, stirring halfway, until golden brown (8-10 minutes). Rub hazelnuts in a tea towel to remove skins and set aside to cool. Meanwhile, dry-roast spices in a frying pan over low heat until fragrant (3-5 minutes). Cool, then finely grind in a spice grinder or with a mortar and pestle. Coarsely grind hazelnuts and half the sesame seeds in a small food processor, then mix with spices and remaining sesame seeds.

3.Preheat a barbecue or oven grill to high. Toss beetroot in a bowl with oil and salt to taste, then thread onto metal skewers (you’ll need 4 to 6 skewers; fold beetroot if necessary). Grill, turning occasionally, until lightly charred (3-5 minutes).

4.Cook butter in a small saucepan over medium heat until golden brown (3-4 minutes). Stir in dukkah and remove from heat.

5.Serve beetroot kebabs with a dollop of labne topped with warm dukkah butter and scattered with dill.