Chicken and prawn kofta

Chicken and prawn kofta

“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

Chicken and prawn kofta

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

  • Serves icon Serves 4
  • Time icon 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

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
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Method

  1. 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.
  2. 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

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

  1. 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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Recipe By

Sabrina Gidda

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