Name: Chicken kofta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 1 small red onion finely diced; 1 garlic clove finely chopped; 1 red chilli deseeded and finely chopped; 500g chicken mince; 1 tbsp baharat seasoning (see top tip); 50g fresh breadcrumbs; 1 egg lightly beaten; 1 tbsp fresh coriander leaves and stems finely chopped; 4 salad tomatoes finely chopped; ½ cucumber deseeded and finely chopped; 10g parsley roughly chopped; 4 tbsp extra virgin olive oil; 1 tbsp tahini; ½ lemon; 1 tsp honey

Serving bowl of chicken kofta next to flatbreads, salad and dip

1 tbsp olive oil
1 small red onion
finely diced
1 garlic clove
finely chopped
1 red chilli
deseeded and finely chopped
500g chicken mince
1 tbsp baharat seasoning
(see top tip)
50g fresh breadcrumbs
1 egg
lightly beaten
1 tbsp fresh coriander
leaves and stems finely chopped

For the salad

4 salad tomatoes
finely chopped
½ cucumber
deseeded and finely chopped
10g parsley
roughly chopped
4 tbsp extra virgin olive oil
1 tbsp tahini
½ lemon
1 tsp honey

Method

step 1
Heat the oil in a frying pan and cook the onion over a medium for 3-4 mins until beginning to soften. Stir in the garlic and chilli and cook for 1 minute until fragrant. Season and remove from the heat.
step 2
Put the mince in a large bowl along with the remaining ingredients. Add the onion mix and use slightly damp hands to combine well. Form into 12 oval shaped patties and place onto a foil lined grill rack.
step 3
Preheat the grill to medium-high. Cook the kofta for 8-10 mins on each side until golden and cooked through.
step 4
Meanwhile, combine the tomatoes, cucumber and parsley in a bowl. Whisk together the remaining salad ingredients, season until emulsified and toss through the salad. Serve on the side of the kofta.