Chicken & Pistachio Koftes

Koftes are traditionally made with lamb or beef, but we love this chicken version as it's lighter. Serve with a beetroot tzatziki and salad.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
150g FAGE Total 0%
50g pistachios
500g skinless, boneless chicken thighs
2 tsp sumac
¾ tsp ground cumin
2 cloves garlic, crushed
1 lemon, zest & juice
300g asparagus
175g peas, defrosted
400g can butterbeans, drained
4 tomatoes, deseeded & finely chopped
3 tbsp extra virgin olive oil
Small bunch mint or parsley, leaves picked
100g cooked beetroot
2 tbsp chopped dill
Flatbread, toasted, to serve

15'-30'
Serves 4
INSTRUCTIONS
  1. Whizz the pistachios in a food processor until they are crumb like. Remove 1 tbsp and set aside. Add the chicken, sumac, cumin, 1 clove garlic, 1 tbsp lemon juice and season. Pulse until coarsely chopped. Chill for 20 minutes before shaping the mixture around 4 skewers in a flattened sausage shape.
  2. Meanwhile, heat a griddle pan. Add asparagus and cook over a medium heat for 4-5 minutes, turning until charred. Cool, slice and set aside. Mix together the remaining lemon juice, zest, peas, butterbeans, tomatoes and 2 tbsp oil. Scatter over the asparagus and mint. In a separate bowl, coarsely grate the beetroot, add dill, yoghurt and the remaining oil. Season, stir to roughly combine and set aside.
  3. Return the griddle pan to the heat and brush with a little oil. Add skewers and cook for 8 minutes over a medium heat, covered lightly with a piece of foil. Turn and cook for a further 6-8 minutes until cooked through. Stir the salad and scatter with reserved pistachios. Serve with the koftes, beetroot tzatziki and flatbread.

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