Chicken and asparagus koftas

A dish with a difference for your next BBQ. Chopped asparagus adds a lovely herbaceous flavour to the koftas. We’ve also popped some into the Tzatziki dip to add even more spring freshness to this dish.

Recipe from the Australian Asparagus Council.


8 -10 long sprigs of fresh rosemary or bamboo skewers
2 bunches asparagus, woody ends removed, chopped
650g minced chicken
1/2 red onion, finely diced
1/2 bunch coriander leaves and stalks, chopped
1/2 teaspoon ground all spice
1/2 teaspoon ground cumin
Salt and pepper
Olive oil for cooking
Sweet chilli sauce to serve (optional)

Asparagus Tzatziki:
250ml Greek yoghurt
1/2 bunch asparagus, woody ends removed, chopped finely
1/2 -1 Lebanese cucumber, seeds removed, grated or chopped finely 2 garlic cloves, chopped
1 chilli, seeds removed and diced finely
Lemon juice to taste
Salt and pepper to taste


  1. To make koftas, combine all ingredients in large mixing bowl. Wash your hands and, using moist hands, take a small handful of the mixture and mould it around skewers. Transfer skewers to a plate, cover and set aside in refrigerator for 30 minutes if time permits.
  2. Preheat a grill-plate, large heavy based frying pan or BBQ. Add a little oil olive oil and cook koftas, carefully turning them every 2 minutes until nicely browned and cooked through, about 8 minutes.
  3. To prepare Asparagus Tzatziki, combine all ingredients and transfer to a serving bowl. If not serving at once, store in refrigerator for 2-3 days.
  4. Serve koftas with tzatziki alongside.


  • Stems of rosemary make interesting skewers that infuse flavour into the food.
  • Alternatively, use stainless steel or bamboo skewers. If using bamboo skewers, soak in water for 30 minutes before using.
  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.