Name: Smashed meatball kebab platter with herby green yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 24 meatballs (beef, lamb, pork or plant-based); olive oil for drizzling; 2 tsp shawarma spice blend; parsley and mint to garnish; 250g giant wholewheat couscous; 1 lemon juiced; ½ small bunch of parsley leaves only; ½ small bunch of mint leaves only; ½ red onion sliced; 4 roasted red peppers from a jar sliced; 4 tbsp greek yogurt; handful of parsley leaves; handful of mint leaves; ½ garlic clove; squeeze of lemon juice

A meatball sharing platter with a yogurt drizzle on top

24 meatballs (beef, lamb, pork or plant-based)
olive oil
for drizzling
2 tsp shawarma spice blend
parsley and mint
to garnish

COUSCOUS SALAD

250g giant wholewheat couscous
1 lemon
juiced
½ small bunch of parsley
leaves only
½ small bunch of mint
leaves only
½ red onion
sliced
4 roasted red peppers from a jar
sliced

HERBY YOGURT

4 tbsp greek yogurt
handful of parsley leaves
handful of mint leaves
½ garlic clove
squeeze of lemon juice

Method

step 1
Heat the oven to 230C/210C fan/gas 8. Line a large baking tray with baking paper and tip the meatballs onto it. Drizzle with oil and sprinkle with the spice mix generously on all sides. Use a fork to squash each meatball flat.
step 2
Roast for 10-15 mins or until cooked through and starting to get crispy on the edges.
step 3
To make the salad, cook the couscous following pack instructions then drain well and cool. Add the lemon juice, herbs, onion, peppers and a good pinch of salt, and toss everything together.
step 4
Blitz the herby yogurt ingredients together in a blender or food processor.
step 5
Tip the salad onto a large platter and top with the spicy smashed meatballs. Drizzle over the yogurt and finish with a few extra herbs scattered over.