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)
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
- 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.
- 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.
- 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.
- 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.