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Chicken and prawn kofta

Easy
March 2023

Easy
March 2023

Test kitchen approved

Serves 4
Hands-on time 20 min

“Prawns give a sweetness and a juiciness to these kebabs, which I love. You can, as always, work the mix into patties for burgers or sticks like traditional kebabs. My favourite is to serve the koftas in bread with a spicy mango salad, but I might also suggest you spread the mixture on ciabatta and toast it.” Chef Sabrina Gidda

Recipe from Modern South Asian Kitchen by Sabrina Gidda (Quadrille £26, March 2023). Photography by Maria Bell

Nutrition: per serving

Calories: 255kcals
Fat: 12.4g (1.2g saturated)
Protein: 32.2g
Carbohydrates: 3.2g (1.6g sugars)
Fibre: 0.7g
Salt: 2.8g

Nutrition: per serving

Calories: 255kcals
Fat: 12.4g (1.2g saturated)
Protein: 32.2g
Carbohydrates: 3.2g (1.6g sugars)
Fibre: 0.7g
Salt: 2.8g

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Ingredients

250g chicken mince, ideally about 6% fat
Small bunch spring onions, sliced
1 heaped tsp finely chopped green chilli
2 tbsp ginger paste
1 tbsp garlic paste
1½ tsp garam masala
2 tsp amchoor (dried mango powder)
1 tsp ground coriander
1 tsp ground cumin
1½ tsp sea salt
2 small pinches chopped coriander leaves
400g raw, peeled and deveined tiger prawns, roughly chopped
50ml vegetable oil

You’ll also need

Metal skewers

Method

Put the chicken, spring onions, chilli, ginger and garlic pastes in a food processor. Add all the dried spices, salt, fresh coriander and prawns. Pulse a few times to bring it all together.
Oil your hands using a little of the vegetable oil, then roll the mixture into balls and thread onto metal skewers (or shape into burger patties). Cook over a high heat, under a hot grill or on a hot barbecue for 10-15 minutes