Chicken mince with the crunch of chopped pistachios and the flavour of Moroccan Spice
moulded into torpedo shapes and sprinkled with toasted sesame seeds. Serve with a
refreshing tomato and cucumber salad with sumac.
500g free-range chicken mince
1 tbsp extra virgin olive oil
½ brown onion, finely chopped
1 garlic clove, crushed
¼ cup unsalted pistachios, chopped (optional)
1 tbsp Spice Fusion Moroccan Spice blend
1 egg, lightly beaten
½ cup couscous
Toasted sesame seeds
Olive oil spray
TOMATO & CUCUMBER SALAD
2 large tomatoes and 1 Lebanese cucumber, diced
1 tbsp sumac
1 tbsp lemon or lime juice
Coriander leaves to garnish
Heat oil in small frying pan or saucepan; add onion, garlic, pistachio nuts and
Moroccan Spice blend. Cook, stirring constantly, for 2-3 minutes; set aside to cool.
Combine couscous, egg, chicken mince and onion mixture.
With wet hands, mould the mixture into torpedo shapes; roll in sesame seeds, then
refrigerate for 30 minutes.
Insert bamboo sticks (which have been soaked in water for at least 30 minutes) into the
koftas and spray with olive oil spray.
Place under preheated grill and cook for 8-10 minutes until golden brown all over and cooked through.
Serve with Tomato and Cucumber Salad and a dollop of yoghurt on the side.
