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chicken koftas with yoghurt and wild garlic purée cooked


Direct cooking; this is the equivalent to cooking on a griddle/fry pan where the meat makes direct contact with the heat source. Best for small cuts, steaks and chops.

Indirect cooking; this is equivalent to cooking in an oven with the heat circulating around the chamber, adding soaked wood chips to the coals creates a Smokey environment which will penetrate the meat. Best for larger joints, which need low and slow cooking.

  1. Set up a BBQ kettle for direct grilling over medium-high heat.
  2. Blend the wild garlic with oil, a pinch of sea salt and blend to a smooth paste and keep to one side.
  3. Mix the lime juice and zest into the yoghurt, adding a pinch of cayenne pepper. Keep to one side.
  4. Take the koftas out of the fridge and bring up to room temperature. Grill over a medium high heat with the lid closed until the koftas are fully cooked through, which will take around 10 to 12 minutes, turning halfway through with a minimum core temperature of 75°C.

to serve:

  • Spoon the yoghurt around a serving platter, drizzle over the wild garlic puree and sit the hot koftas on top and serve straight away alongside some roti or pitta bread.