Name: Chicken kofta with red capsicum and walnut sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 700 gram mince; 1 large_piece (200g) brown onion, chopped finely; 1 1/2 cup (110g) stale breadcrumbs; 1 egg; 1/4 cup fresh coriander, finely chopped; 3 teaspoon ground cumin; 2 teaspoon ground allspice; 6 pitta pocket bread, halved; 100 gram baby rocket leaves; red capsicum and walnut sauce; Red capsicum & walnut sauce; 2 medium_piece (400g) red capsicums; 1/3 cup (35g) toasted walnuts; 2 tablespoon stale breadcrumbs; 2 tablespoon lemon juice; 1 teaspoon sambal oelek; 1/2 teaspoon ground cumin; 2 tablespoon olive oil

Ingredients

700 gram mince

1 large_piece (200g) brown onion, chopped finely

1 1/2 cup (110g) stale breadcrumbs

1 egg

1/4 cup fresh coriander, finely chopped

3 teaspoon ground cumin

2 teaspoon ground allspice

6 pitta pocket bread, halved

100 gram baby rocket leaves

red capsicum and walnut sauce

Red capsicum & walnut sauce

2 medium_piece (400g) red capsicums

1/3 cup (35g) toasted walnuts

2 tablespoon stale breadcrumbs

2 tablespoon lemon juice

1 teaspoon sambal oelek

1/2 teaspoon ground cumin

2 tablespoon olive oil

Method

1.Using hand, combine chicken, onion, breadcrumbs, egg, coriander and spices in large bowl; shape ¼ cups of the mixture around each of 12 skewers to form slightly flattened sausage shapes. Place kofta on tray. Cover; refrigerate 10 minutes.

2.Meanwhile, make red capsicum and walnut sauce. Quarter capsicums, discard seeds and membranes. Cook on heated oiled grill plate (or grill or barbecue), skin-side down until skin blisters and blackens. Cover pieces with plastic wrap or paper for 5 minutes, peel away skin. Blend or process capsicum with remaining ingredients until smooth.

3.Cook kofta on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.

4.Serve kofta with warm pitta bread, rocket and sauce.

soak 12 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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