Name: Grilled chicken koftas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500g chicken mince; 3 cloves garlic, finely grated; 1 green shallot, finely chopped; 3 Tbsp finely chopped flat-leaf parsley leaves; 1 Tbsp finely chopped mint leaves, plus extra to serve; 2 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground cinnamon; 1 tsp fine salt; ½ tsp freshly ground black pepper; Hummus, to serve; Labne, to serve; Arabic bread, to serve; Lemon wedges, to serve; Pomegranate arils, to serve; TOMATO SALAD; 250g punnet mixed cherry tomatoes, quartered; 2 tomatoes, roughly chopped; 2 Tbsp extra virgin olive oil; 1 Tbsp red wine vinegar; Juice of 1 lemon; 1 green shallot, thinly sliced; Arils (seeds) from ½ pomegranate, plus extra to garnish; Sea-salt flakes and freshly ground black pepper, to season

Grilled chicken koftas

Serve these delish skewers with labne – a thick strained yoghurt sold plain or marinated in herbs and oil. Yum!

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Serve these delish skewers with labne – a thick strained yoghurt sold plain or marinated in herbs and oil. Yum!

Ingredients

500g chicken mince

3 cloves garlic, finely grated

1 green shallot, finely chopped

3 Tbsp finely chopped flat-leaf parsley leaves

1 Tbsp finely chopped mint leaves, plus extra to serve

2 tsp ground cumin

2 tsp ground coriander

½ tsp ground cinnamon

1 tsp fine salt

½ tsp freshly ground black pepper

Hummus, to serve

Labne, to serve

Arabic bread, to serve

Lemon wedges, to serve

Pomegranate arils, to serve

TOMATO SALAD

250g punnet mixed cherry tomatoes, quartered

2 tomatoes, roughly chopped

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

Juice of 1 lemon

1 green shallot, thinly sliced

Arils (seeds) from ½ pomegranate, plus extra to garnish

Sea-salt flakes and freshly ground black pepper, to season

Method

To make koftas, mix mince, garlic, shallot, herbs, spices, salt and pepper in a large bowl until well combined, using your hands to thoroughly mix.

Form ¼ cup of mixture into a log then thread onto a metal skewer, using your hands to squeeze the mince mixture firmly onto the skewer. Transfer to a tray. Repeat with remaining mince mixture to make 8 skewers, cover with plastic wrap and chill for 30 minutes.

Heat a chargrill over high heat. Cook koftas on grill for about 10 minutes, turning occasionally.

Meanwhile, combine tomatoes, oil, vinegar, lemon juice, shallot and pomegranate arils in a large bowl. Season and toss well. Set aside for 10 minutes to allow flavours to infuse. Serve koftas with tomato salad, hummus, labne, Arabic bread, lemon wedges, pomegranate arils and extra mint.

New Idea team

Ingredients

Method

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