Smoky Chicken Kofte on Rosemary Sprigs with Chilli & Garlic Aioli

Cooking Time : 30 minutes
Serves : 4
Difficulty : Moderate

Chicken Kofta 0974 WEB


500g chicken mince
1 small onion, finely chopped
1 egg
2 tsp smoked paprika
1 tsp chilli flakes
½  cup breadcrumbs

To Assemble 
8 long thick sprigs rosemary
1 cup Praise Aioli
1 tbsp hot sauce


  1. In a large bowl, mix together chicken, onion, egg, smoked paprika, chilli flakes, breadcrumbs and salt and pepper.
  2. Strip the rosemary leaves from the sprigs, leaving 4cm of leaves attached at the top. Cut the woody ends on an angle.
  3. Divide chicken mix evenly into 8 portions. Using wet hands, shape each around a skewer to form a sausage.
  4. Preheat a greased pan or barbecue hotplate on high. Reduce heat to medium. Cook skewers, turning, for 8 to 10 minutes or until lightly charred and cooked through.
  5. Meanwhile, mix Praise Aioli and hot sauce and serve.

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