EXPLORE RECIPES
Unleash your culinary creativity with Turkish Hazelnuts
Hazelnut Kofta with Parmesan-Hazelnut Yakhni
Serves 4-6
Kofta Stuffing :
- Paneer (crumbled) – 200 g
- Ginger (finely chopped) – 80 g
- Green chilli (chopped) – 4 g
- Fried hazelnuts (chopped) – 25 g
- Fried raisins (chopped) – 15 g
- Salt – to taste
- Red chilli powder – to taste
- Jeera powder – to taste
- Chaat masala – to taste
Sundried Tomato Pesto:
150g sundried tomatoes, 50g toasted hazelnuts, 50g olive oil, 25g grated Parmesan, salt to taste
Step 1: Prepare the Chicken Skewers:
Cut chicken into 15-20g pieces and marinate with ginger garlic paste and bhuna masala for 2 hours.
Skewer the chicken pieces.
Heat oil in a pan over medium heat, add skewers, and cook for 1-2 minutes per side.
Cook for 2-3 minutes until the chicken is tender.
Step 2: Make the Hazelnut Crust:
Blitz toasted hazelnuts, BBQ seasoning, and peri-peri marinade into a coarse powder.
Coat the hot skewers with the hazelnut crumb.
Step 3: Prepare the Sundried Tomato Pesto:
Blend sundried tomatoes, olive oil, toasted hazelnuts, and salt into a smooth paste.
Mix in grated Parmesan.
Step 4: Serve:
Serve the chicken skewers hot with a generous dollop of sundried tomato hazelnut pesto.
Enjoy these juicy skewers with a flavorful, nutty pesto dip!
