Kebab-style skewers with tzatziki and vegetables

INGREDIENTS FOR 2 PEOPLE
250 g minced veal
1 teaspoon turmeric
1 teaspoon paprika
Thyme, rosemary and sage
Extra virgin olive oil
Salt and pepper
SAUCE
2 pots whole-milk yoghurt
Half a cucumber
1 garlic clove
Salt and pepper
1 teaspoon vinegar
Extra virgin olive oil
Parsley
VEGETABLES
Orange and purple carrots
Celery
Cucumber
Tomatoes
I combine meat, a teaspoon each turmeric and paprika, a teaspoon salt and ground pepper.

I add chopped herbs and oil.

I combine by hand to a uniform firm mixture.

I divide into 4 portions, or smaller skewers for buffets, and press meat firmly around wooden skewers in elongated shapes.

I prepare all.

I cover on a plate and refrigerate a couple of hours to absorb flavour.

For sauce, Greek yoghurt works as already thick. Otherwise drain yoghurt in a sieve lined with kitchen paper or preferably linen until whey runs out and it thickens.

I peel cucumber, though some leave skin; I dislike it. I coarsely grate half.

I squeeze in kitchen paper to remove excess liquid. I combine drained yoghurt, cucumber and finely chopped garlic without central shoot.

I add salt and pepper.

A tablespoon vinegar.

A few tablespoons oil.

Parsley.

I stir, cover and refrigerate to develop flavours.

I grill mini kebabs on a heated griddle until golden.

I wash vegetables.

I cut equal batons and arrange in small glass jars on the serving plate with sauce in a bowl and skewers drizzled with oil.

Use any meat: chicken, turkey, beef, pork or traditional mutton.