Mediterranean Vegetables & Chicken Kofta Kebabs

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Mediterranean Vegetables & Chicken Kofta Kebabs
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Rectangular Grill
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Cast Iron Shallow Rectangular Grill
Ingredients
Method

Ingredients

Kofta Kebabs
  • 500g minced chicken (a mix of breast and thigh is good)
  • 25g day-old breadcrumbs, soaked in 2 tablespoons water, to soften
  • Salt and black pepper
  • 1 garlic clove, crushed
  • 1 teaspoon light cooking olive oil
  • 2 spring onions, finely sliced
  • 1 chopped red chilli
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped coriander
  • 35g chopped pistachio nuts
Vegetable Kebabs
  • 8 whole red vine cherry tomatoes
  • 8 whole yellow vine cherry tomatoes
  • 1 red pepper, cut into 8 small pieces
  • 1 yellow pepper, cut into 8 small pieces
  • 1 each small green and yellow courgette, each cut into 8, 1cm thick slices
  • 2 small red onions, each cut into 8 small wedges
  • 2 tablespoons cooking olive oil or rapeseed oil
Cacik Salad
  • 200g piece cucumber, seeded and finely diced
  • 250g Greek style natural yogurt
  • 1 garlic clove, crushed
  • The leaves from ½ small bunch fresh mint, finely shredded
To Serve
  • 16 x 20cm metal skewers
  • 8 wholemeal pitta breads
  • 1 little gem lettuce, shredded
  • 15g coriander
  • ½ lemon
  • Aleppo pepper flakes

  • Method

  • 1
    For the kofta kebabs, put all the ingredients into a mixing bowl with 1/2 teaspoon of salt and some pepper and mix together well with your hands. Divide the mixture into 8 evenly sized pieces and shape into short stumpy sausages and place onto eight thin 20cm metal skewers.
  • 2
    For the vegetable kebabs, put all the prepared vegetables into a bowl with one tablespoon of olive oil and some seasoning and toss together well. Thread the vegetables alternately onto another eight 20cm skewers.
  • 3
    For the cacik salad, simply mix the ingredients together in a bowl and season to taste. Spoon into Stoneware Petite Casseroles to serve.
  • 4
    Heat the grill dry over a medium heat for a few minutes until hot. Once hot, lightly oil it with a basting brush. Lay the 4 chicken and four vegetable skewers side by side on the grill and cook for about 8 minutes, turning every 2-3 minutes until cooked through and nicely browned. Keep warm while you repeat with the rest.
  • 5
    To serve, shred the gem lettuce, chop the coriander and season all with lemon juice, salt and pepper. Lightly toast the pitta breads and slit them open along one side to make a pocket. Take care of the steam. Fill each one with some of the gem lettuce. Lay one kofta kebab and one vegetable kebab inside each pocket and slide out the skewers. Spoon in some of the cacik salad, sprinkle on Aleppo pepper and serve straight away.
  • 6
    Cook's Notes
  • 7
    These kebabs can also be successfully made with minced beef. The addition of 1 teaspoon of nigella/kalonji seeds to the mixture goes particularly well with the beef.