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Feed a crowd

Chicken kofta

Nothing beats the sound of friends and family laughing together while meat sizzles on the BBQ.

12SERVES
15MIN PREP
40MIN COOK

INGREDIENTS

  • 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

  1. In a bowl, add mince, onion, breadcrumbs, egg, parsley and seasoning. Mix well. Shape into 12 sausages and thread on to skewers.
  2. Place skewers on a tray and refrigerate for 10–15 minutes.
  3. 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
  1. In a bowl, add mince, onion, breadcrumbs, egg, parsley and seasoning. Mix well. Shape into 12 sausages and thread on to skewers.
  2. Place skewers on a tray and refrigerate for 10–15 minutes.
  3. 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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