chicken koftas
How to make chicken koftas recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
500 g (1 lb) minced chicken
2 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons chopped fresh coriander
200 g (7 oz) Greek yogurt
1 tablespoon mint sauce
¼ cucumber, coarsely grated and squeezed to remove excess liquid
salt and pepper
To serve
4 pitta breads, warmed and halved
salad leaves
baby plum tomatoes, halved
Method:
Put the minced chicken, garlic, cumin, ground coriander and fresh coriander in a bowl. Season with salt and pepper and mix well.
Using wet hands, make 12 even-sized sausage shapes from the mixture and thread on to metal skewers, pressing firmly. Cook under a preheated hot grill for 10 minutes, turning occasionally, until cooked through and browned.
Meanwhile, mix together the yogurt, mint sauce and cucumber. Take the koftas off the skewers and serve in warmed pitta breads with salad leaves, tomatoes and the yogurt dressing.
For quick chicken moussaka:
Fry 500 g (1 lb) minced chicken in 1 tablespoon sunflower oil until browned. Add 1 crushed garlic clove, 1 teaspoon ground cumin, 2 teaspoons ground coriander and a 400 g (13 oz) can chopped tomatoes.
Simmer for 10 minutes. Meanwhile, thinly slice 1 aubergine, brush with a little oil and cook in a hot frying pan for 2 minutes on each side. Tip the mince mixture into a baking dish and arrange the aubergine slices on top.
Cover with 200 g (7 oz) Greek yogurt mixed with 1 egg. Cook under a preheated medium grill until golden and bubbling. Serve with a green salad. Total cooking time 30 minutes.
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