Chefs' Recipes

Beetroot kebabs with labne and dukkah

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.
Beetroot kebabs with labne and dukkahMark Roper
4 - 6
20M
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40M

“A rather unusual way to prepare beetroot, but so delicious,” says Joseph Abboud. Begin this recipe a day ahead to drain the yoghurt.

Ingredients

Dukkah

Method

1.Whisk yoghurt with 1 tsp salt. Pour into a colander lined with muslin set in a bowl, cover and refrigerate to drain (overnight).
2.For dukkah, preheat oven to 170°C. Place hazelnuts and sesame seeds separately on an oven tray and roast, stirring halfway, until golden brown (8-10 minutes). Rub hazelnuts in a tea towel to remove skins and set aside to cool. Meanwhile, dry-roast spices in a frying pan over low heat until fragrant (3-5 minutes). Cool, then finely grind in a spice grinder or with a mortar and pestle. Coarsely grind hazelnuts and half the sesame seeds in a small food processor, then mix with spices and remaining sesame seeds.
3.Preheat a barbecue or oven grill to high. Toss beetroot in a bowl with oil and salt to taste, then thread onto metal skewers (you’ll need 4 to 6 skewers; fold beetroot if necessary). Grill, turning occasionally, until lightly charred (3-5 minutes).
4.Cook butter in a small saucepan over medium heat until golden brown (3-4 minutes). Stir in dukkah and remove from heat.
5.Serve beetroot kebabs with a dollop of labne topped with warm dukkah butter and scattered with dill.

Drink suggestion: A light red, such as Pennyweight Gamay. Drink suggestion by Ari Vlassopoulos.

Notes

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