Name: Chicken kofta with red capsicum and walnut sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 700 gram mince; 1 large_piece (200g) brown onion, chopped finely; 1 1/2 cup (110g) stale breadcrumbs; 1 egg; 1/4 cup fresh coriander, finely chopped; 3 teaspoon ground cumin; 2 teaspoon ground allspice; 6 pitta pocket bread, halved; 100 gram baby rocket leaves; red capsicum and walnut sauce; Red capsicum & walnut sauce; 2 medium_piece (400g) red capsicums; 1/3 cup (35g) toasted walnuts; 2 tablespoon stale breadcrumbs; 2 tablespoon lemon juice; 1 teaspoon sambal oelek; 1/2 teaspoon ground cumin; 2 tablespoon olive oil

Ingredients

700 gram mince

1 large_piece (200g) brown onion, chopped finely

1 1/2 cup (110g) stale breadcrumbs

1 egg

1/4 cup fresh coriander, finely chopped

3 teaspoon ground cumin

2 teaspoon ground allspice

6 pitta pocket bread, halved

100 gram baby rocket leaves

red capsicum and walnut sauce

Red capsicum & walnut sauce

2 medium_piece (400g) red capsicums

1/3 cup (35g) toasted walnuts

2 tablespoon stale breadcrumbs

2 tablespoon lemon juice

1 teaspoon sambal oelek

1/2 teaspoon ground cumin

2 tablespoon olive oil

Method

1.Using hand, combine chicken, onion, breadcrumbs, egg, coriander and spices in large bowl; shape ¼ cups of the mixture around each of 12 skewers to form slightly flattened sausage shapes. Place kofta on tray. Cover; refrigerate 10 minutes.

2.Meanwhile, make red capsicum and walnut sauce. Quarter capsicums, discard seeds and membranes. Cook on heated oiled grill plate (or grill or barbecue), skin-side down until skin blisters and blackens. Cover pieces with plastic wrap or paper for 5 minutes, peel away skin. Blend or process capsicum with remaining ingredients until smooth.

3.Cook kofta on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.

4.Serve kofta with warm pitta bread, rocket and sauce.