Chicken Kofta with Watermelon & Feta Salad Dinner Print this recipe Details Serves: 4Number of ingredients: 17To prep: 20 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1835kJCalories: 437Protein: 36.9gFat: 19.9gSaturated Fat: 5.8gCarbohydrates: 21.8gFiber: 7.5gSodium: 490mgPotassium: 903mg Ingredients Chicken Kofta 500g chicken mince 1 small brown onion, finely chopped 1 garlic clove, crushed ¼ teaspoon dried chilli flakes (optional) 1 Tablespoon parsley leaves, finely chopped 1 teaspoons mild paprika ¼ teaspoon ground ginger 1 teaspoon ground cumin ½ teaspoon ground coriander Watermelon and Feta Salad 500g watermelon, cut into chunks ½ small red onion, thinly sliced 1 Lebanese cucumber, diced ½ bunch mint leaves, washed and roughly chopped 100g reduced fat feta, crumbled 1 Tbsp extra virgin olive oil 2 Tablespoons lemon juice, freshly squeezed Freshly ground black pepper to taste Method Chicken Kofta To prevent burning, soak wooden skewers in water for 30 minutes. Place all ingredients in a bowl. Using your hands, mix well to combine. Shape ¼ cup chicken mixture at a time into 8 koftas. Thread 1 kofta onto each skewer. Place on a large tray and cover. Refrigerate for at least one hour until firm. Heat an oiled barbecued plate and add koftas. Cook, turning occasionally, for approximately 10-15 minutes or until cooked through. Transfer to a large baking tray and cover with foil. Rest for a few minutes. Watermelon and Feta Salad In a large bowl add watermelon, onion, cucumber and mint. In a separate, smaller bowl, add lemon juice, olive oil and black pepper. Pour the dressing over the salad and gentle stir to combine. Crumble with feta.
