Chicken and lentil sprout kebabs

by Dayashankar Sharma
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4
1 hour 15 minutes

Ingredients

  • 600g of boneless chicken thighs, roughly chopped
  • vegetable oil, for cooking
  • 20g of green chillies, finely chopped
  • 40g of ginger, finely chopped
  • 2 tsp chilli flakes
  • 2 tsp turmeric
  • 1 green mango, peeled and finely chopped
  • 300g of lentil sprouts
  • 8g of garam masala
  • 1/2 bunch of coriander, finely chopped, plus a few small sprigs to garnish
  • 20g of fresh breadcrumbs
  • salt, to taste

Beetroot dip

  • 1 beetroot, cooked and finely chopped
  • 100g of Greek yoghurt
  • 1 knob of ginger, finely chopped
  • 1 green chilli, finely chopped

Yoghurt base

  • 100g of Greek yoghurt
  • 20g of Kasundi mustard sauce

Method

1
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
  • vegetable oil, for cooking
  • 600g of boneless chicken thighs, roughly chopped
  • 40g of ginger, finely chopped
  • 20g of green chillies, finely chopped
  • 2 tsp turmeric
  • 2 tsp chilli flakes
  • 1 green mango, peeled and finely chopped
  • salt, to taste
2
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
3
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
4
While the kebabs chill, make the beetroot dip by mixing all the ingredients together. Season and set aside
  • 1 beetroot, cooked and finely chopped
  • 100g of Greek yoghurt
  • 1 knob of ginger, finely chopped
  • 1 green chilli, finely chopped
5
Make the yoghurt base by mixing the mustard and yoghurt together, then season to taste. Set aside
  • 100g of Greek yoghurt
  • 20g of Kasundi mustard sauce
6
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
7
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