Food eaten with your hands tastes so much better so I serve these with paratha, fresh baby spinach leaves and a yogurt dressing of 300mls yogurt, 10g chopped fresh mint, salt and pepper.
For the gluten free option I have either have rice or chickpea dosa. The boys happily eat these cold so I then serve them with nan for an easy lunch the next day.
These cook very well on the flat plate of a barbecue too.
Makes around 20 kebabs/patties.
1kg minced chicken
200mls natural yogurt
5 cloves garlic, peeled and crushed
50g fresh coriander, leaves and stalks, chopped
10g fresh mint leaves, chopped
2 tablespoons ground cumin
3 tablespoons ground coriander
2 teaspoons Kashmiri ground chilli
1 teaspoon ground ginger
1 tablespoon salt
freshly ground pepper
oil to fry
lime wedges to serve
Place a sieve over a bowl and spoon the yogurt into it…
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