500g chicken mince
3 cloves garlic, finely grated
1 green shallot, finely chopped
3 Tbsp finely chopped flat-leaf parsley leaves
1 Tbsp finely chopped mint leaves, plus extra to serve
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1 tsp fine salt
½ tsp freshly ground black pepper
Hummus, to serve
Labne, to serve
Arabic bread, to serve
Lemon wedges, to serve
Pomegranate arils, to serve
250g punnet mixed cherry tomatoes, quartered
2 tomatoes, roughly chopped
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
Juice of 1 lemon
1 green shallot, thinly sliced
Arils (seeds) from ½ pomegranate, plus extra to garnish
Sea-salt flakes and freshly ground black pepper, to season
To make koftas, mix mince, garlic, shallot, herbs, spices, salt and pepper in a large bowl until well combined, using your hands to thoroughly mix.
Form ¼ cup of mixture into a log then thread onto a metal skewer, using your hands to squeeze the mince mixture firmly onto the skewer. Transfer to a tray. Repeat with remaining mince mixture to make 8 skewers, cover with plastic wrap and chill for 30 minutes.
Heat a chargrill over high heat. Cook koftas on grill for about 10 minutes, turning occasionally.
Meanwhile, combine tomatoes, oil, vinegar, lemon juice, shallot and pomegranate arils in a large bowl. Season and toss well. Set aside for 10 minutes to allow flavours to infuse. Serve koftas with tomato salad, hummus, labne, Arabic bread, lemon wedges, pomegranate arils and extra mint.