Chicken and lentil sprout kebabs


First published in 2020
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Beetroot dip

Yoghurt base

Heat a generous glug of oil in a pan over a medium heat and add the chicken. Stir-fry for 2 minutes, then add the ginger, green chilli, turmeric powder, chilli flakes, mango and a pinch of salt. Turn the heat down and cook for a further 10 minutes until the chicken is cooked through
Remove the chicken mixture from the heat and leave to cool. Meanwhile, blanch the lentil sprouts in boiling water for 30 seconds, then drain
  • 300g of lentil sprouts
Mix together the chicken mixture and the sprouts and finely chop everything together until minced and well combined. Stir in the garam masala, coriander and breadcrumbs, then form into 8 tight, dense patties and place in the fridge to firm up for 30 minutes
  • 8g of garam masala
  • 1/2 bunch of coriander, finely chopped, plus a few small sprigs to garnish
  • 20g of fresh breadcrumbs
While the kebabs chill, make the beetroot dip by mixing all the ingredients together. Season and set aside
Make the yoghurt base by mixing the mustard and yoghurt together, then season to taste. Set aside
To finish cooking the kebabs, heat a thin layer of oil in a wide frying pan over a medium-high heat. Once hot, carefully add the patties, frying for a few minutes on each side until crisp and golden
To serve, spoon the mustard yoghurt onto each plate, then place a kebab on top of each. Top with a little of the beetroot dip, then garnish with a coriander sprig
First published in 2020
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