Chicken, apricot and za’atar koftas, coriander and lemon yoghurt, charred corn salsa, lemon oil and Toasted nigella seeds
250g chicken mince
250g sausage meat (we find chicken mince too wet on its own so add the sausage meat)
2 banana shallots
3 cloves garlic
Handful chopped dried apricots
1x tablespoon za’atar
Salt and pepper
Handful chopped coriander
200g natural Greek yoghurt
1 corn on the cob
1 red onion
Tablespoon nigella seeds
Handful chopped oregano
100ml extra virgin olive oil
1 bottle lemon oil
Begin by gently frying the diced banana shallots, cook for 2-3 minutes, then add the grated garlic and cook for 1-2 minutes, allow to cool.
Add to the minced meats, chopped apricots, half tablespoon of the za’atar, salt and pepper, give this a really good mix and shape into small kofta sausages.
Allow to cool in the fridge for about an hour.
While the koftas are cooling make the corn salsa, place the corn in a pan of boiling water for 2-3 minutes and then run under cooled water.
Pat the corn dry with a tea towel until completely dry, now with a blow torch char the corn on the cob all over.
Once charred with a sharp knife cut the corn kernels off the core, place in a bowl and add the diced red onion, ½ tablespoon nigella seeds, remaining za’atar, chopped oregano and olive oil, season to taste and mix well.
Lightly toast the remaining nigella seeds and place to one side.
To serve cook the koftas on a chargrill or BBQ for best flavour, once cooked, place on top of a good spoon of the yoghurt, sprinkle the corn salsa and toasted nigella seeds and finish with a good drizzle of lemon oil.