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.
150g FAGE Total 0%
500g skinless, boneless chicken thighs
2 tsp sumac
¾ tsp ground cumin
2 cloves garlic, crushed
1 lemon, zest & juice
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
- 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.
- 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.
- 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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