Serves 4-6

10 woody branches of rosemary with tufts of leaves
1 kg lean rump steak, coarsely ground
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Oil
Sauce
2 cloves garlic
Juice of 1 lemon
1 cup Jalna Greek Style Natural Yoghourt or Jalna BioDynamic Organic Yoghourt

• Soak woody branches of rosemary with tufts of leaves attached, in water for 5 minutes. Drain.
• Combine mince, the nutmeg, ground cloves and cinnamon. Take large spoonfuls of spiced beef and press it around the woody branches with well oiled hands.
• Char-grill the skewers, turning once and leaving the meat pink in the middle.
• For the sauce, finely chop garlic, add lemon juice and Jalna Yoghourt. Mix together. Serve on top of skewers.