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Kiwis love meatballs so we’ve combined the power of the three meatball kings, beef, pork and lamb to create these spiced up meatball skewers.
Coatings
1 tsp curry powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
¼ tsp dried chilli flakes
1 Tbsp tamarind paste
1 Tbsp store-bought plum sauce
For brushing
3 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp chopped parsley leaves
Yoghurt dressing
1 cup natural yoghurt, unsweetened
Finely grated zest and juice of 1 lemon
6 sprigs mint, leaves removed and finely chopped
To serve
Crisp green salad
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Coatings
1 tsp curry powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
¼ tsp dried chilli flakes
1 Tbsp tamarind paste
1 Tbsp store-bought plum sauce
For brushing
3 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp chopped parsley leaves
Yoghurt dressing
1 cup natural yoghurt, unsweetened
Finely grated zest and juice of 1 lemon
6 sprigs mint, leaves removed and finely chopped
To serve
Crisp green salad
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Soak 4 wooden skewers in cold water for 20 minutes. This will prevent them from splitting.
Preheat a barbecue grill until medium-hot.
Divide each of the minces into 4 even-sized meatballs (50g each). You will end up with 4 x pork meatballs, 4 x lamb meatballs, and 4 x beef meatballs.
Mix the curry powder, coriander, cumin, paprika, oregano, and chilli together in a small bowl. This will form the spice rub for the beef.
Rub beef meatballs in the spice mix.
Rub lamb meatballs in the tamarind paste.
Rub pork meatballs in the plum sauce.
Thread 1 beef meatball, 1 lamb meatball, and 1 pork meatball on each skewer.
Place the oil, lemon juice and parsley in a small bowl and season. Brush the meatballs with some of the oil mixture.
Place on the hot grill and cook for 15 minutes, turning every few minutes and brushing with more oil mixture until well-browned.
Remove meat skewers from the grill and place on a platter. Serve with a crisp green salad and yoghurt dressing.
Kiwis love meatballs so we’ve combined the power of the three meatball kings, beef, pork and lamb to create these spiced up meatball skewers.
200g each of New Zealand pork mince, lamb mince, and beef mince
Coatings
1 tsp curry powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
¼ tsp dried chilli flakes
1 Tbsp tamarind paste
1 Tbsp store-bought plum sauce
For brushing
3 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp chopped parsley leaves
Yoghurt dressing
1 cup natural yoghurt, unsweetened
Finely grated zest and juice of 1 lemon
6 sprigs mint, leaves removed and finely chopped
To serve
Crisp green salad
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Soak 4 wooden skewers in cold water for 20 minutes. This will prevent them from splitting.
Preheat a barbecue grill until medium-hot.
Divide each of the minces into 4 even-sized meatballs (50g each). You will end up with 4 x pork meatballs, 4 x lamb meatballs, and 4 x beef meatballs.
Mix the curry powder, coriander, cumin, paprika, oregano, and chilli together in a small bowl. This will form the spice rub for the beef.
Rub beef meatballs in the spice mix.
Rub lamb meatballs in the tamarind paste.
Rub pork meatballs in the plum sauce.
Thread 1 beef meatball, 1 lamb meatball, and 1 pork meatball on each skewer.
Place the oil, lemon juice and parsley in a small bowl and season. Brush the meatballs with some of the oil mixture.
Place on the hot grill and cook for 15 minutes, turning every few minutes and brushing with more oil mixture until well-browned.
Remove meat skewers from the grill and place on a platter. Serve with a crisp green salad and yoghurt dressing.
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