Chicken and prawn kofta
- Published: 1 Mar 23
- Updated: 25 Mar 24
“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
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
- Recipe from March 2023 Issue
Nutrition
- Calories
- 255kcals
- Fat
- 12.4g (1.2g saturated)
- Protein
- 32.2g
- Carbohydrates
- 3.2g (1.6g sugars)
- Fibre
- 0.7g
- Salt
- 2.8g
delicious. tips
You can make the kofta mixture, shape into balls/patties and keep covered in the fridge for up to 24 hours before cooking.
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