- Serves: 4
- Cooks In: 20 minutes
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Ingredients
Method
Heat a large non-stick frying pan over high heat until hot. Add oil and mushrooms and cook, stirring often, for 5 minutes or until mushrooms tender. Remove from heat. Set aside for 15 minutes to cool. Drain excess liquid.
Combine parsley, onion, garlic and spices in a food processor. Process until finely chopped. Add the cooled mushrooms and mince, use the pulse button to process until well combined. Season well with salt and pepper.
Use wet hands to mould heaped tablespoons of mixture around eight metal skewers, squeezing the mixture tightly. Place on a tray. Cover and refrigerate 30 minutes if time permits.
Preheat barbecue plate on medium-high. Spray the skewers with oil, turning to coat all sides. Barbecue for 10-15 minutes or until just cooked through. Spray the naan bread with oil and barbecue for 2 minutes each side or until warm. Serve the kofta with warm naan bread, yoghurt and tabouli.
Ingredients
Directions
Heat a large non-stick frying pan over high heat until hot. Add oil and mushrooms and cook, stirring often, for 5 minutes or until mushrooms tender. Remove from heat. Set aside for 15 minutes to cool. Drain excess liquid.
Combine parsley, onion, garlic and spices in a food processor. Process until finely chopped. Add the cooled mushrooms and mince, use the pulse button to process until well combined. Season well with salt and pepper.
Use wet hands to mould heaped tablespoons of mixture around eight metal skewers, squeezing the mixture tightly. Place on a tray. Cover and refrigerate 30 minutes if time permits.
Preheat barbecue plate on medium-high. Spray the skewers with oil, turning to coat all sides. Barbecue for 10-15 minutes or until just cooked through. Spray the naan bread with oil and barbecue for 2 minutes each side or until warm. Serve the kofta with warm naan bread, yoghurt and tabouli.
