Chicken Kofta Kebabs

Kofta

• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 600 g Minced chicken
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground cinnamon
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Extra virgin olive oil

Yoghurt sauce

• 200 g Greek yogurt
• 1 medium Lemon

1. If using wooden skewers, soak them in water for 20 minutes. Coarsely grate the onion, then squeeze out as much liquid as you can. Finely grate the garlic and finely chop the parsley.
2. In a mixing bowl, combine the minced chicken with the onion, garlic, parsley, cumin, coriander, cinnamon, fine sea salt and black pepper. Mix vigorously for 1 to 2 minutes until the mixture turns tacky and holds together. Cover and chill for 10 minutes to make shaping easier.
3. Heat the grill to medium-high and oil the grates with a little of the extra virgin olive oil. Divide the mixture into 8 portions and press each portion firmly around a skewer into a long sausage shape. Brush the koftas lightly with the remaining olive oil.
4. Grill the koftas for 10 to 12 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through. They should feel firm and the juices should run clear. Rest for 2 minutes before serving.
5. Make the yoghurt sauce by stirring the greek yogurt with finely grated lemon zest and a squeeze of lemon juice. Serve the koftas with the sauce and extra lemon juice to taste.

Made this recipe? Rate it — a comment is optional.