Chicken & Pistachio Koftes


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

  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.