Ingredients
For the kebabs
- 1 pack HECK steak & butter meatballs
- 1 head broccoli, broken into florets
- 4 pita breads
For the prune glaze
- 250 g prunes
- 250 ml water
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
For the tzatziki
- 300 g Greek yoghurt
- 1 tbsp red wine vinegar
- 1 small cucumber, grated and squeezed dry
- 1 garlic clove, finely crushed
- 1 tsp lemon juice
Method
- Begin by making the prune glaze. Tip the prunes into a saucepan with water, oregano, paprika and red wine vinegar. Bring to a gentle simmer and cook for 15–20 minutes, until the prunes are very soft. Pour everything into a blender and blitz until silky smooth. For extra finesse, strain the mixture through a fine sieve into a clean bowl.
- While the glaze is cooling slightly, whisk together the Greek yoghurt, vinegar, lemon juice, grated cucumber and crushed garlic in a serving bowl. Taste and season with salt and pepper.
- Next, bring a large pan of water to the boil. Blanch the broccoli florets for just 30 seconds, then plunge them into iced water to retain their vibrant green. Drain thoroughly and season with a pinch of salt.
- Thread the meatballs and broccoli alternately onto skewers. Heat a grill or barbecue to medium–high and cook the kebabs for 6–8 minutes, turning frequently so that every side picks up a little char and the meatballs are cooked through. In the final minute, brush generously with the prune glaze.
- Meanwhile, tuck the pita breads around the edge of the grill just until they puff slightly and develop charred spots. Remove and slice in half.
- To serve, arrange the kebabs on a platter with warmed pita and a bowl of tzatziki for dipping. Drizzle any leftover prune glaze over the top or offer it on the side for extra sweetness and tang. Enjoy straight from the skewer!