Chicken Koftas with Sweet Honey Glaze and Tzatziki

Ingredients

• 500 g Chicken mince (The source also offers vegetable mince as an alternative.)
• 85 g White onion (Small (around 85 g); finely chopped or grated.)
• 2 cloves Garlic (Grated, for the koftas.)
• 1 small handful Mint (Chopped.)
• 1 small handful Parsley (Chopped; reserve some for serving, as the method specifies parsley on top.)
• 1 tbsp Lemon zest
• 1 tsp Ground cumin
• 0.5 tsp Ground coriander
• 1 Egg
• 0.5 tsp Salt (For the koftas.)
• Black pepper (Listed with the 1/2 tsp salt as “salt + pepper”; amount for pepper is unspecified.)
• 3 tbsp Extra-virgin olive oil (1 tbsp for frying and 2 tbsp for the honey glaze, following the method.)
• 1 tbsp Honey (For the glaze.)
• 1 cup Greek yogurt (For the tzatziki.)
• 0.333 Cucumber (Grated; source specifies one-third of a cucumber.)
• 1 tsp Red wine vinegar (For the tzatziki.)
• 1 clove Garlic (Grated, for the tzatziki.)
• 0.5 tsp Salt (For the tzatziki.)
• 1 handful Pomegranate seeds (For serving; quantity is unspecified beyond “handful.”)
• Olive oil (A little, to oil your hands while shaping the koftas; amount unspecified. This is in addition to the measured olive oil.)

Steps

1. 1

   In a bowl, combine the chicken mince, finely chopped or grated onion, grated garlic, chopped mint and parsley, lemon zest, ground cumin, ground coriander, 1/2 teaspoon salt, pepper, and egg. Mix with your hands until evenly combined.

2. 2

   Lightly oil your hands. Shape the mixture into balls or another shape of your choice; the author made 10 balls and notes they can be made smaller.

3. 3

   Set a frying pan over medium-high heat and add 1 tablespoon of the olive oil. Heat until the oil is hot.

4. 4

   Add the koftas to the pan. Fry on one side for a couple of minutes, until golden, then turn them over.

5. 5

   Continue turning and frying until all sides are golden and the centres are cooked. Check one by cutting it open.

6. 6

   In a bowl, mix the Greek yogurt, grated cucumber, red wine vinegar, 2 tablespoons olive oil, grated garlic, and 1/2 teaspoon salt to make the tzatziki.

7. 7

   To serve, spread a layer of tzatziki in a serving bowl. Add the koftas, then top with pomegranate seeds and parsley.

8. 8

   In a small bowl, mix the remaining 2 tablespoons olive oil with the honey. Brush the mixture over the koftas as a glaze.

Notes

The recipe states that the mixture makes 10 koftas. The ingredient list gives 3 tbsp olive oil total; the method allocates 1 tbsp for frying and 2 tbsp for the glaze, plus an unspecified little amount for oiling hands. The pepper amount and pomegranate handful size are not specified. The spoken transcript suggests serving with flatbreads or rice. Cook time is estimated because the source gives only “a couple of minutes” on the first side and no total frying duration.

Nutrition per serving

• main
• dinner
• high-protein
• barbecue
• pan-fried
• summer
• gluten-free
• contains dairy