- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 450g/1lb chicken mince
- 1 bird's eye chilli, chopped
- ½ tsp ground cinnamon
- freshly grated nutmeg, to taste
- ½ tsp paprika
- ½ tsp ground cumin
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- butter, melted, to baste
- lemon juice, to baste
- 200g/7fl oz Greek-style yoghurt
- 2 tbsp chopped fresh mint
- ½ cucumber, seeds removed, grated
- ½ lime, juice only
- flatbread
- rice, cooked according to packet instructions
- 1 tbsp chopped fresh parsley
- lemon wedges
- Preheat the grill to its highest setting.
- Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Remove from the heat and allow to cool.
- Place the chicken mince into a large bowl. Add the fried onion and garlic mixture.
- Add the chilli, cinnamon, nutmeg, paprika, cumin and parsley. Season with salt and freshly ground black pepper and mix together well.
- Shape small handfuls of the chicken mixture into walnut-sized balls.
- Thread three chicken balls onto a wooden skewer that has been soaked in water for ten minutes (to prevent burning). Repeat with the remaining mixture onto separate skewers, three balls to a skewer.
- Place the koftas under the grill to cook for 8-10 minutes. Turn regularly until golden-brown all over.
- Once golden-brown and crisp, baste all over with melted butter and lemon juice, and continue to grill until completely cooked through.
- For the yoghurt dressing, place all of the yoghurt dressing ingredients into a bowl and mix well.
- To serve, place a flatbread onto each plate. Add a couple of spoonfuls of cooked rice to each flatbread, then top with a kofta.
- Drizzle with the yoghurt dressing, sprinkle with chopped parsley and garnish with lemon wedges.