Spiced chicken kofta flatbreads

Name: Spiced chicken kofta flatbreads
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 1 large red onion, peeled and halved; 500 g pack 5% fat slower reared chicken mince; 1 tbsp tomato purée; 1 tbsp Bart Ras el Hanout Spice Blend; ½ tsp salt; ¼ tsp Bart Sumac, plus extra to serve; 150 g natural yogurt; 1 lemon, juice of ½, ½ in wedges; 1 clove/s garlic, finely grated; 3 The Levantine Table Handstretched Flatbreads; 1 head/s cos lettuce, finely shredded; ½ cucumber, halved lengthways and finely sliced

A throw-together dinner that still feels like a treat. Get ahead by doubling up the kofta mixture, then freezing half of it (before cooking) for a busy day.

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Low in saturated fatHigh protein2 of your 5 a day6 plant varieties

Serves3
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins

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1 large red onion, peeled and halved
500g pack 5% fat slower reared chicken mince
1 tbsp tomato purée
1 tbsp Bart Ras el Hanout Spice Blend
½ tsp salt
¼ tsp Bart Sumac, plus extra to serve
150g natural yogurt
1 lemon, juice of ½, ½ in wedges
1 clove/s garlic, finely grated
3 The Levantine Table Handstretched Flatbreads
1 head/s cos lettuce, finely shredded
½ cucumber, halved lengthways and finely sliced

Preheat the oven to 240ºC, gas mark 8. Coarsely grate half of the red onion into a mixing bowl. Add the chicken, tomato purée, ras el hanout, salt and some freshly ground black pepper. Mix well.
Tip the mixture into a medium baking dish (about 26x16cm) and roughly flatten out. Use a knife to score deep lines into the mixture at about 3cm intervals – this will help you separate it into koftas once it’s cooked. Bake for 25 minutes until the chicken is cooked through with no pink meat remaining and the juices run clear.
Meanwhile, finely slice the other half of the onion and scrunch in your hands with the sumac and a pinch of salt; set aside. In a separate bowl, mix the yogurt, lemon juice, garlic and a pinch of salt, then set aside.
Once the chicken is ready, set aside to rest for 5 minutes. Warm the flatbreads according to pack instructions, then top each with the lettuce, cucumber and chicken koftas. Drizzle with the yogurt mixture and scatter over the onions. Finish with an extra sprinkling of sumac and serve with the lemon wedges.

Cook’s tip

Cook's tip, Take it easy

Baking the kofta is super handy for weeknights when time is at a premium. You could also shape the kofta mixture into meatballs or sausages and griddle or fry them.

Typical values per serving when made using specific products in recipe