• 500g chicken mince
  • 1 tbsp chopped fresh flat leaf parsley
  • 2 tbsp chopped fresh coriander
  • 2 tsp of cayenne pepper crushed (fresh green chili's can also be used)
  • 1 tsp red chilli powder
  • salt , to taste
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam-masala (optional)
  • 1 onion finely chopped
  • Sauce Ingredients:
  • 1 tbsp fresh chopped mint
  • 1/2 cup Greek style natural yoghurt,
  • half cup grated cucumber (De-seeded)
  • salt and pepper to taste
  • Lemon wedges, for serving
  1. To make the Kofta or Seekha kebab Combine the chicken mince and all the ingredient in a food processor and pulse until well combined.
  2. Divide the mixture into 8 portion. Wet your hands with hands with cold water and roll each portion into a ball. Thread mince onto each skewer, about 4-5 inches long.
  3. Heat a lightly oiled barbecue hotplate until hot, or heat a grill to its highest setting. Cook the kofta for about 6 minutes, tuning once.
  4. Serve the kofta hot with the sauce for dipping and some lemon wedges for sprinkle.
  5. To make the yogurt and cucumber sauce combine mint, yoghurt and garlic in a bowl. Add grated cucumber. Season with salt and pepper.