Serves 4 People
20 Mins Prepartation
5 Mins Cooking
INGREDIENTS
750g lean beef mince
1/2 cup panko bread crumbs
2 spring onions, finely chopped
1 egg
2 tsp sweet paprika
2 tsp dried oregano leaves
1 tsp ground cumin
Salt & pepper
tomato chutney, to serve
Chickpea Salad
2 cucumbers, diced
1 bunch radishes, thinly sliced
1 cup parsley leaves, torn
1 x 400g tin chickpeas, drained
1/2 red onion, finely chopped
1 tsp ground cumin
1 tbsp olive oil
1 tbsp lemon juice
METHOD
Combine all kofta ingredients, except chutney, and mix well. Divide into 8 pieces and form into sausage shapes. Thread a skewer through the centre of each sausage and squeeze gently to create ridges. Place koftas on a tray and refrigerate to set while you prepare the salad.
Place a skillet over medium-high heat. Add oil, cumin, chickpeas, and onion, cook for 2 minutes until warmed through. Drizzle over lemon juice and set aside. Combine cucumber, radishes, and parsley in a large bowl, stir through cooled chickpeas and any pan juices.
Heat a large pan or barbecue flat-plate to medium. Cook kofta skewers for 5-6 minutes, turning regularly until browned and cooked through. Serve koftas with chickpea salad and tomato chutney.
TIPS
If you’re using wood kebab stick wet a night before.
