Kafta Djej (Chicken Kafta Skewers with Rice and Garlic Yoghurt)

Ingredients

• 1 onion
• 500 g chicken mince
• 30 g fresh flat-leaf parsley
• 3 garlic cloves
• 1 tsp ground allspice
• 1 tsp paprika
• 1 lemon
• 2 tbsp olive oil
• 50 g vermicelli pasta
• 300 g basmati rice
• 300 ml natural yoghurt
• 3 tomatoes

Method

1. 1

   Grate the onion and squeeze it dry. Mix with the chicken mince, chopped parsley, 1 crushed garlic clove, the allspice, paprika, grated zest of the lemon and 1 tsp salt, then chill for 10 minutes to firm up.

2. 2

   With wet hands, shape into 8 long sausages and thread onto skewers, or leave as fingers.

3. 3

   Heat 1 tbsp olive oil in a pan and fry the vermicelli pasta for 2-3 minutes until golden. Stir in the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

4. 4

   Heat the grill to high, brush the kafta with the remaining oil and grill for 10-12 minutes, turning, until browned and cooked through with no pink in the middle.

5. 5

   Stir the remaining crushed garlic, the lemon juice and a pinch of salt into the natural yoghurt. Serve the kafta on the rice with the garlic yoghurt and tomato wedges.