Nothing beats the sound of friends and family laughing together while meat sizzles on the BBQ.
- 700g Steggles Chicken Mince
- 1 large onion, finely chopped
- 1½ cups fresh breadcrumbs
- 1 egg, lightly beaten
- ⅓ cup chopped parsley
- 1 tablespoon Moroccan seasoning
- 4 skewers, soaked in water
- Lebanese bread, baby cos lettuce, yoghurt and beetroot dip to serve
COPY TO CLIPBOARD
METHOD
- In a bowl, add mince, onion, breadcrumbs, egg, parsley and seasoning. Mix well. Shape into 12 sausages and thread on to skewers.
- Place skewers on a tray and refrigerate for 10–15 minutes.
- Cook kofta on a heated, oiled grill plate or BBQ, uncovered for 12 minutes, or until cooked through, turning during cooking. Serve with Lebanese bread, baby cos, yoghurt and beetroot dip.
- 700g Steggles Chicken Mince
- 1 large onion, finely chopped
- 1½ cups fresh breadcrumbs
- 1 egg, lightly beaten
- ⅓ cup chopped parsley
- 1 tablespoon Moroccan seasoning
- 4 skewers, soaked in water
- Lebanese bread, baby cos lettuce, yoghurt and beetroot dip to serve
COPY TO CLIPBOARD
- In a bowl, add mince, onion, breadcrumbs, egg, parsley and seasoning. Mix well. Shape into 12 sausages and thread on to skewers.
- Place skewers on a tray and refrigerate for 10–15 minutes.
- Cook kofta on a heated, oiled grill plate or BBQ, uncovered for 12 minutes, or until cooked through, turning during cooking. Serve with Lebanese bread, baby cos, yoghurt and beetroot dip.
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