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Chicken koftas & zesty pitta salad
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50g Cooks’ Ingredients Soft White Breadcrumbs
1/2 onion, finely chopped
½ x 25g pack coriander, finely chopped
1 tbsp ras el hanout
500g pack Essential Chicken Mince
2 tbsp olive oil
2 little gem lettuce, shredded
3 classic vine tomatoes, chopped
1/2 cucumber, chopped
2 Helios Greek Style Wholemeal Pittas, toasted and chopped
1 lemon, juice, plus 2 wedges to serve (optional)
1 tbsp Cooks’ Ingredients Herby Zaatar
1. In a large bowl, mix the breadcrumbs, onion, coriander and ras el hanout. Season and mix in the chicken mince thoroughly.
2. Divide the mixture into 6 equal portions and, using damp hands, form each one into an elongated torpedo shape around 6 skewers.
3. Preheat the grill or grease a griddle pan with 1 tbsp of the oil, add the kofta and cook for 10 minutes, then turn and cook for a further 2-3 minutes.
4. Mix all the other ingredients and remaining 1 tbsp oil in a bowl. Season. When the koftas are cooked, the juices run clear and there is no pink meat, remove from the grill. Serve on top of the salad, with a lemon wedge, if liked.
Typical values per serving: