Kafta

Ingredients

• 300 grams chicken mince
• 3 small white onions, quartered
• 2-3 light green chillies, broken
• 1 teaspoon dried red chilli flakes
• 1 teaspoon all spice powder
• 1 teaspoon smoked paprika
• 1 teaspoon crushed black peppercorns
• 2 teaspoons lemon juice
• ½ cup fresh coriander leaves
• Salt to taste
• ¼ cup fresh breadcrumbs
• 2-3 tablespoons oil
• Lettuce leaves to serve
• 1 medium tomato, halved and grilled, to serve
• Dip
• 1 cup thick yogurt
• 1 teaspoon sumac powder
• ¼ teaspoon smoked paprika
• 1 teaspoon garlic paste
• 2 tablespoons extra virgin olive oil
• Salt to taste

Method

1. Put 1 white onion into a food processor jar, add green chillies, dried red chilli flakes, all spice powder, smoked paprika, crushed black peppercorns, lemon juice and coriander leaves and process to a coarse paste. Add chicken mince and salt and continue to process till smooth paste is formed. 
2. Add fresh breadcrumbs and continue to grind. Transfer the mixture into a bowl.  
3. Dip your fingers with some water and take small portions of the mixture and shape each portion into a ball. Flatten them slightly to shape it like a kebab and keep on a plate.
4. Heat oil in a non-stick grill pan. Place the kebabs on it and grill on high heat for 2-3 minutes, flip and grill the other side for 2-3 minutes as well. Drain on absorbent paper.  
5. To make the dip, take yogurt in a bowl, add sumac powder, smoked paprika, garlic paste, extra virgin olive oil and salt and mix well. Transfer into a serving bowl.
6. Line a serving plate with lettuce leaves, arrange the kebabs over them and serve hot with prepared dip, white onion quarters and grilled tomato halves.