I’m a big fan of beetroot, labneh and dukkah, so when I saw a recipe in Gourmet Traveller using all three, I knew I would like it.
500g Greek-style yoghurt
1 tsp salt
3-6 beetroot, depending on size, peeled, halved lengthwise or left whole if smaller
1 Tbs olive oil
3 Tbs Dukkah
To make the Labneh, mix salt into yoghurt then scrape into a sieve which has been lined with muslin or any thin fabric. A man’s handkerchief works well. Place the sieve over a large bowl, cover then refrigerate overnight to drain. Discard the liquid before serving.
Thinly slice beetroot using a mandoline or slicing blade on a food processor, then mix with the olive oil and salt to taste. Use your hands to make sure the oil is thoroughly distributed. Wear gloves if you’re concerned about the colour, although it does come off quite quickly. Thread onto skewers, allowing one or two skewers per person, folding beetroot if necessary, leaving smaller slices unfolded. Can be prepared ahead to this stage.
Preheat grill or barbecue to high, then cook the kebabs, turning occasionally, for 5 mins, or until lightly charred all over.
Melt butter in a small saucepan, then allow it to turn golden brown (3-4 mins). Mix in the dukkah.
Serve beetroot kebabs with a dollop of labneh to the side. Scoop out a little of the labneh to make a nest and fill it with some warm dukkah butter. Sprinkle a little dukkah around and garnish with dill sprigs.
Makes about 8 kebabs serving 4 or 8