Cumin scented kofte brochettes with minted yoghurt dip from Canapés / FingerFood by Eric Treuille and Victoria Blashford-Snell

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Notes about this recipe

  • abengal on March 13, 2022

    These were nice despite accidentally leaving out the coriander (didn’t notice it when writing up the shopping list) and I would definitely make them again. A note ‘tho in that they are best hot from the grill which could be tricky if your kitchen is separate from your dining room, ours is all one room so the cook could still be part of the conversation. They need the sauce. The sauce recipe asked for 15 g each of mint and parsley, there was less in the garden then I had realised so it was 15g combined with a lot more mint then parsley which worked. Perhaps 15 g of each would have been too much. According to the recipe you can make the dip a day in advance and the skewers up to 12 hours.

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