Chicken Kofta Traybake with Yoghurt Lemon Sauce

Traybake

• 3 tbsp Extra virgin olive oil
• 2 medium Red onion
• 2 large Red pepper
• 600 g Minced chicken
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Sweet paprika
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt

Yoghurt sauce and serving

• 250 g Greek yogurt
• 1 large Lemon
• 15 g Fresh parsley
• 4 pieces Naan bread

1. Heat the oven to 220°C (430°F). Cut the red onion into wedges and the red pepper into thick strips, then tip onto a large baking tray. Drizzle with 1 tbsp of the extra virgin olive oil and toss to coat.
2. In a mixing bowl, combine the minced chicken with 2 cloves of the garlic (finely grated), the ground cumin, ground coriander, sweet paprika, fine sea salt and black pepper. Mix well until the spices are evenly distributed. Shape into 12 short kofta logs.
3. Nestle the kofta among the vegetables and drizzle over the remaining 2 tbsp extra virgin olive oil. Roast for 18 to 22 minutes, turning the kofta once, until cooked through and lightly browned and the vegetables are tender with charred edges. If you have a thermometer, the centre should reach 75°C (165°F).
4. While the traybake roasts, stir together the Greek yogurt with the remaining 2 cloves garlic (finely grated) and the lemon zest and juice. Season with a pinch more fine sea salt and black pepper if needed. Set aside so the flavours can mingle.
5. Warm the naan bread in the oven for the last 2 to 3 minutes of roasting. Roughly chop the fresh parsley. Serve the kofta and vegetables with the yoghurt sauce, naan and parsley scattered over the top.

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