Beef Kofta Skewers with Yogurt Dip

Cooking time: 12 Min.

Ingredients for 4 servings:

Yoghurt Dip

• Half a cucumber, grated
• 300 g Plain Yoghurt
• Juice of half a lemon
• 0.5 tsp Ground Cumin
• 1 handful Fresh Coriander Herb, chopped
• Salt & Pepper

Skewers

• 12 whole Meatballs (Beef)
• 4 Skewers (soaked for 30 mins, if wooden)
• 8 whole Button Mushrooms
• 1 medium Red Onion, chopped into 3cm chunks
• 1 whole Green Pepper, chopped into 3cm chunks

1. Wrap the cucumber in a clean tea towel and squeeze dry. Stir together with the yoghurt, lemon juice, cumin and coriander and refrigerate until needed.
2. Thread three meatballs onto each skewer, alternating with the mushrooms, onion and pepper.
3. Heat a large pan over a medium-high heat and cook the skewers for 10-12 minutes until completely cooked, turning halfway through cooking. Serve with the dip.

TIME-SAVING TIP: If you don’t want to make the dip, serve these koftas with houmous!

Sheet Pan Prawn Bake
From Lidl Ambassador David Gillick

Cooking time: 25 Min.

Ingredients for 2 servings:

• 2 whole Corn on the Cob
• 400 g Baby Potatoes, cut in half
• 2 cloves Garlic, peeled and crushed
• 1 tsp Paprika
• 1 sprig Thyme, leaves picked
• 30 g Butter, softened
• 2 tbsp Olive Oil
• 1 tsp Wholegrain Mustard
• 360 g King Prawns (2 x 180g packets)
• 300 g Chorizo, cut into 1cm slices
• 1 whole Lemon, cut into wedges, to garnish
• 2 tbsp chopped fresh parsley leaves, to garnish

1. Preheat the oven to 200°C. Lightly oil a baking sheet.
2. In a large pot of boiling water, cook the potatoes for 10 minutes. Drain well.
3. Using a sharp knife, slice down the outer sides of each corn on the cob, removing all the corn.
4. Put the grated garlic, paprika, thyme in a large bowl and mix with the butter, olive oil and mustard. Add the cooked potatoes, corn and prawns and toss gently to combine.
5. Arrange the chorizo slices in a single layer on the prepared baking sheet. Place on the dressed prawns, potatoes and corn evenly. Place into the preheated oven and bake for 12–15 minutes, or until the prawns are pink and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley.

Chickpea Summer Pasta Salad
From Lidl Ambassador David Gillick

Ingredients for 4 servings

• 200 g Wholewheat Pasta
• 400 g Chickpeas, drained
• 1 medium Red Pepper, diced
• Yellow Pepper, diced
• 250 g Cherry Tomatoes, cut in half
• Half a cucumber
• 150g Feta cheese
• Half jar Black Olives
• 1 medium Red Onion, diced
• 1 handful Parsley

Dressing

• 4 tbsp Olive Oil
• 10 ml Apple cider vinegar
• 1 pinch Sea Salt
• 1 dash Honey

1. In a large pot of boiling water, cook the pasta for 10 minutes, drain and leave to cool.
2. In a large bowl, combine the chickpeas, peppers, tomatoes, cucumber, feta cheese, onion, olives, parsley and the pasta.
3. For the dressing mix all ingredients in cup, add to the bowl and gently stir.
4. Serve straight away, or cover and place in the fridge, consume within 2 days.