Veal Kefta with Lemon Mint Yogurt

30 ml (2 tbsp.) olive oil

1 clove of garlic, finely minced

1 onion, finely chopped

10 ml (2 tsp) fresh ginger, grated

5 ml (1 tsp.) ground cumin

5 ml (1 tsp.) paprika

5 ml (1 tsp.) Garam Masala

60 ml (4 tbsp.) fresh cilantro, chopped

60 ml (4 tbsp.) fresh mint, chopped

60 ml (4 tbsp.) breadcrumbs

800 g ground veal

Lemon mint yogourt

250 ml (1 cup) Greek yogourt

1 clove of garlic, finely minced

30 ml (2 tbsp.) fresh mint, chopped

Juice of ¼ lemon

Preheat the BBQ.

In a frying pan over medium/low heat, sauté the garlic, onion, ginger and spices in oil while stirring for about 8 minutes.

In a bowl, mix the herbs, breadcrumbs, veal and spices with the onion and spice mixture.

On a work surface, make the kefta meatballs (about 5 inches long).

Cook the kefta on the BBQ over medium heat for 3 minutes on each side.

In a bowl, mix the mint yogourt ingredients.

Serve with pita bread and your choice of toppings.