SPICED CHICKEN KOFTA WITH AVOCADO
SERVES 4 PREP 20 MINUTES COOK 10 MINUTES YOU’LL NEED 8 METAL OR PRE-SOAKED BAMBOO SKEWERS FOR THIS RECIPE
1 red onion 500g chicken mince ½ cup fresh breadcrumbs 1 egg, lightly beaten ¹⁄³ cup finely chopped fresh coriander leaves ¹⁄³ cup finely chopped fresh flat-leaf parsley leaves, plus extra ½ cup leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano leaves ¼ cup extra virgin olive oil 2 avocados, halved 1 long green chilli, thinly sliced ¼ cup lemon juice 4 tomatoes, cut into wedges
1 Thinly slice half the onion. Finely chop remaining half. Place mince, breadcrumbs, egg, fresh coriander, parsley, cumin, ground coriander, oregano and chopped onion in a bowl. Season. Mix well to combine. Shape mince mixture into 8 x 12cm-long sausages around skewers. 2 Heat 1 tablespoon oil in a chargrill pan over medium heat. Cook skewers, turning, for 10 minutes or until golden and cooked through. 3 Meanwhile, scoop avocado flesh into a food processor. Add chilli, 1 tablespoon remaining oil and 2 tablespoons lemon juice. Process until smooth. Season. 4 Place tomato, sliced onion, extra parsley, and remaining oil and lemon juice in a bowl. Season. Toss to combine. Serve skewers on avocado with tomato salad. NUTRITION: (per serve) 2065kj; 35.1g fat; 7.1g sat fat; 31.2g protein; 11.6g carbs; 4.9g fibre; 122mg chol; 310mg sodium.