Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• crushed
• 450g/1lb chicken mince
• 1 bird's eye chilli
• chopped
• ½ tsp ground cinnamon
• freshly grated nutmeg
• to taste
• ½ tsp paprika
• ½ tsp ground cumin
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• butter
• melted
• to baste
• lemon juice
• to baste
• 200g/7fl oz Greek-style yoghurt
• 2 tbsp chopped fresh mint
• ½ cucumber
• seeds removed
• grated
• ½ lime
• juice only
• flatbread
• rice
• cooked according to packet instructions
• 1 tbsp chopped fresh parsley
• lemon wedges

Directions

• Preheat the grill to its highest setting.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Remove from the heat and allow to cool.
• Place the chicken mince into a large bowl. Add the fried onion and garlic mixture.
• Add the chilli
• cinnamon
• nutmeg
• paprika
• cumin and parsley. Season with salt and freshly ground black pepper and mix together well.
• Shape small handfuls of the chicken mixture into walnut-sized balls.
• Thread three chicken balls onto a wooden skewer that has been soaked in water for ten minutes (to prevent burning). Repeat with the remaining mixture onto separate skewers
• three balls to a skewer.
• Place the koftas under the grill to cook for 8-10 minutes. Turn regularly until golden-brown all over.
• Once golden-brown and crisp
• baste all over with melted butter and lemon juice
• and continue to grill until completely cooked through.
• For the yoghurt dressing
• place all of the yoghurt dressing ingredients into a bowl and mix well.
• To serve
• place a flatbread onto each plate. Add a couple of spoonfuls of cooked rice to each flatbread
• then top with a kofta.
• Drizzle with the yoghurt dressing
• sprinkle with chopped parsley and garnish with lemon wedges.